Chocolate Peanut Butter Mousse Pie with Pretzel Crunch

Pretzel Crunch pg 148
Steve Legato
  • Yield: 8 servings


1/2 ½ recipe Magpie Dough for Flaky Piecrust, chilled overnight (recipe linked below)
4ounces bar semisweet chocolate
91grams granulated sugar
2/3cup whole milk, divided
3/4cup creamy peanut butter
1/4teaspoon kosher salt
1teaspoon unflavored powdered gelatin
1 1/2cups heavy cream
Pretzel Crunch, for topping
lightly sweetened fresh whipped cream, for topping


  1. Follow this dough recipe and these instructions to roll, flute, and fully prebake your pie shell. While the shell is cooling, prepare the filling.
  2. To make the filling, coarsely chop the chocolate and set it aside in a large bowl. Combine the sugar and 7 tablespoons of the milk in a medium saucepan and heat over medium heat, stirring occasionally, until steaming (do not boil). Whisk in the peanut butter until smooth.
  3. Take the pan off the heat and pour the hot milk mixture over the chocolate, whisking until the chocolate is melted and the mixture is smooth. Whisk in the salt. Pour the remaining milk (you’ll have about 3 to 4 tablespoons) into a small microwavable bowl.
  4. Sprinkle the gelatin onto the surface of the milk and let stand 5 minutes, then microwave at half power for 10 seconds to ensure that the gelatin is dissolved (the mixture should feel smooth between your fingertips).
  5. Whisk the bloomed gelatin into the warm chocolate peanut butter mixture. Set aside to cool to room temperature, stirring occasionally to help cool the mixture evenly and prevent it from setting around the edges. (Don’t leave it sitting after it’s cooled or it will stiffen.)
  6. Gently fold the whipped cream into the chocolate mixture in thirds, mixing the last third just until no white streaks remain. Scoop the mousse into the prepared crust, smoothing the top. Cover with plastic wrap and chill overnight (at least 8 hours or up to 3 days) before slicing and serving.
  7. To serve the pie, cut into 8 equal slices, leaving the slices in the pan, then top the entire pie with pretzel crunch (recipe here), pressing the topping lightly into the mousse. Use a pie server to slide each slice onto a serving plate. Garnish with a dollop of whipped cream, if desired.

Reprinted with permission from Magpie © 2015 by Holly Ricciardi, Running Press, a member of the Perseus Books Group.