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5-Ingredient Peanut Butter Oreo Mousse Pie

5-Ingredient Peanut Butter Oreo Mousse Pie

Introducing a delectable Peanut Butter Oreo Pie that's sure to satisfy your sweet cravings. The base, crafted from a combination of Oreo cookies and coconut cream, forms a cookie-dough-like crust, setting the stage for the indulgent layers to come. The peanut butter mousse filling, a velvety blend of peanut butter, maple syrup, and coconut cream, is heightened with the delightful addition of crushed Oreos. Topped with a luscious drizzle of melted dairy-free chocolate, peanut butter, and more crushed Oreos, this pie promises a symphony of flavours and textures in every bite. Follow the simple instructions to create a pie that effortlessly combines the rich taste of peanut butter with the beloved crunch of Oreo cookies.
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Prep Time 2 hours
Total Time 2 hours
Course Dessert
Servings 6 slices

Ingredients
  

Base

  • 1 ½ pack 200g Oreo cookies save the half pack for the other layers
  • 3 tbsp coconut cream

PB mousse filling

  • 1/2 cup peanut butter I used a combo of half-half @macr0mike powdered PB & @byronbaypeanutbutter
  • 1/4 cup maple syrup
  • 1/2 cup coconut cream
  • 3 Oreos crushed

Topping

  • 30 g dairy-free chocolate melted
  • 3 Oreos crushed
  • 2 tbsp peanut butter

Instructions
 

  • Line a medium sized circular tin or container (mine was 15cm diameter) with non-stick paper
  • Make the BASE: in a food processor, blitz the Oreos until they become a fine crumb. Add in the coconut cream and continue processing until the mixture all sticks together like cookie dough.
  • Transfer the base to your lined tin and spread it evenly. Extend the base up the sides of the container to form a “crust”. Place this in the freezer
  • Make the MOUSSE FILLING: in the food processor or blender, add the peanut butter, coconut cream and maple syrup and blend until thick and smooth. Stir in the crumbled Oreos.
  • Transfer this mousse as an even layer over the Oreo cookie base. Return to the freezer and allow the mousse to set for at least 3 hours
  • TOPPINGS: After the mousse has set, melt the chocolate and drizzle it over the pie. Also, drizzle peanut butter and sprinkle with crushed Oreos.
  • Cut and serve!

Notes

*Storage tips: In an airtight container in the fridge for up to 5 days or in freezer for months, allow it to thaw at room temp for 5 mins before serving
Recipe Creator :
Name: Michelle.C
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Keyword dessert, peanut butter
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