Pretzel crust topped with a chocolate peanut butter mousse and dollops of whipped cream fill this Pretzel Peanut Butter Mousse Pie.
This one’s for you, Alex. (Happy birthday!)
If you’re reading this and you’re a fellow food blogger, you know exactly what the birthdays of friends, family, and sometimes even co-workers mean. As the obsessive food aficionado in your little social circle, you’ve been tasked with making the birthday boy/girl’s cake (or Pretzel Peanut Butter Mousse Pie!), or in the case of non-bakers, a fancy dinner.
You know that look. The moment someone mentions an impending birthday, everyone in the area slowly turns their heads to look at you. You feel like you’re the main character in a horror movie and all the creepy zombies and/or bad guys are sizing you up cruelly at the same time.
Anyone else feel like that? No? Just me? Alright then.
Even if you’re not an avid baker or cook, you might be the least horrible at cooking at thus have been charged with making a birthday meal. What do you do now?
YOU MAKE PRETZEL PEANUT BUTTER MOUSSE PIE, THAT’S WHAT. 🙂
Truly, you should. Cakes are so 2015! And require skill to level, slice, frost and decorate! Who has time for that? Definitely not me, if you’ve gone through my Recipe Index and have seen the lack of layer cakes.
For all those beautiful, lazy, really-bad-at-frosting-a-cake people, this one’s for you.
Let’s start with the crust. Instead of the typical graham cracker crust, we venture into the land of snack food and use ground salted pretzels, melted butter and a dash of sugar to make the salty, rich outside layer. For the inside, we counteract the salty taste with a decadent mousse filling of coconut cream, dark chocolate, and peanut butter. The coconut cream gives the mousse a beautiful subtle taste that pairs perfectly with the strong dark chocolate and creamy peanut butter.
Finally, you’ll want to add a few toppings for your pretzel peanut butter mousse pie, right? Drizzle semi-melted peanut butter and scatter a few unsalted peanuts on top, crushed or whole. Dollop a bit of whipped cream or coconut cream with a spoon or piped through a Ziploc bag with the tip cut off, and you’re all set.
For Alex, the boyfriend, this comes close to heaven for a birthday-inspired dessert. This guy can scarf down salty food like no one’s business, and he’s a big fan of pretzels. Needless to say, he loved this.
Voila: salty and sweet, a pretzel peanut butter mousse pie perfect for a birthday.
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $4.35 (Budget breakdown below recipe)
- 1 14-oz. can coconut cream*
- 120 grams dark chocolate, chopped small
- ⅓ cup creamy peanut butter
- 200 grams salted pretzels, ground mostly into meal
- ¾ cup unsalted butter, melted
- 6 tbsp. granulated sugar
- Whipped cream/Cool Whip/Coconut cream
- Crushed pretzels
- Semi-melted peanut butter
- Scrape pretzel mixture into the bottom of a 9 or 10-inch pie plate. Using the back of a spoon, press into a crust, with the sides extending all the way up the pan.
- Bake in preheated oven for 12 to 14 minutes, or until set and slightly browned. Let cool.
- Once the filling has hardened, scrape into a stand mixer bowl with a whisk attachment and beat on medium-high until mixture is fluffy and similar in texture to mousse, about 1 minute.
- Add in ⅓ cup peanut butter and combine. Spoon filling into the cooled pie crust, spreading down evenly with a spoon.
- Cover with plastic wrap and refrigerate for 3 hours, or overnight.
- Serve with optional whipped cream dollops, semi-melted peanut butter drizzle, or crushed peanuts.
Adapted from Minimalist Baker.
1 14-oz. can coconut cream = $1.00
120 grams dark chocolate = $1.75
1/3 cup creamy peanut butter = $0.33
200 grams salted pretzels = $0.50
3/4 cup unsalted butter = $0.70
6 tbsp. granulated sugar = $0.07