Peanut Butter Crunch Brownie Mousse Pie
This Peanut Butter Crunch Brownie Mousse Pie layers fudgy brownies, creamy peanut butter mousse, and a crunchy topping for an irresistible dessert!
Equipment
- Mixing Bowls
- Whisk
- 9-inch Pie Dish
- Rubber spatula
- Measuring cups and spoons
- Double Boiler or Microwave
Ingredients
Brownie Base
- Your favorite brownie mix plus ingredients as listed on the box (eggs, oil, water)
Peanut Butter Mousse
- 1 cup Peanut Butter creamy or crunchy based on preference
- 1 cup Chocolate Chips semi-sweet or dark for a richer flavor
- 0.25 cup Butter unsalted
- 0.25 cup Milk to mix into the mousse
- 1 cup Whipping Cream for the mousse texture
Crunchy Topping
- 1.5 cups Crushed Corn Flakes for that perfect crunch
- 4 oz Semi-Sweet Chocolate for melting and drizzling
- 1 cup Marshmallows chocolate or regular, your choice
Instructions
Directions
- Begin by preheating your oven according to the instructions on your brownie mix. Prepare the brownie batter as directed on the box, using your favorite mix. Pour the batter into a greased 9-inch pie dish, spreading it evenly.
- Bake the brownies according to the package instructions. Once baked, allow them to cool completely in the pie dish on a wire rack.
- In a medium bowl, combine the peanut butter, chocolate chips, and butter. Melt the mixture together using a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
- In a separate bowl, whip the whipping cream until soft peaks form. Gently fold the whipped cream into the cooled peanut butter mixture until well combined.
- Pour the peanut butter mousse over the cooled brownie base, spreading it out evenly. Allow the pie to chill in the refrigerator for at least 2 hours, or until the mousse is set.
- In a small bowl, mix the crushed corn flakes with a drizzle of melted butter until the flakes are coated. Spread this mixture evenly over the set mousse layer.
- Melt the semi-sweet chocolate with the milk in a microwave-safe bowl, stirring until smooth. Drizzle this chocolate over the corn flake topping and scatter marshmallows over the top.
- Place the pie back in the refrigerator for an additional 30 minutes to set the chocolate drizzle. When ready to serve, slice your Peanut Butter Crunch Brownie Mousse Pie and enjoy!
Notes
- Ensure the brownie base is completely cooled before adding the mousse to prevent melting.
- If you prefer a thicker mousse, increase the whipping cream to 1 1/2 cups.
- For added flavor, stir in a teaspoon of vanilla extract into the peanut butter mixture.
- Keep the pie refrigerated until ready to serve to maintain texture.
- Store leftovers wrapped tightly; freeze individual slices up to one month.