Dessertsbeyondfrosting
No-Bake Nutter Butter Mousse Pie
This No-Bake Chocolate Nutter Butter Mousse Pie is a Nutter Butter cookie crust with a thick layer of chocolate mousse, a layer of peanut butter cookie mousse and topped with whipped cream and more peanut butter.
👥 8 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 30 min🔥 Cook: 4h👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- blender
- food processor
- bowl
- microwave
- mixing bowl
- whisk
📝 Preparation Steps
1
For the crust
For the crust
2
Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
3
Set aside 12-14 cookies for the topping. Grind the remaining cookies into a fine crumb using a food processor or blender.
For the topping
4
In a small bowl, melt 6 tablespoons of butter in the microwave for 30 to ⏱️ 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs as well coated. If the crumbs are still a little dry, add another tablespoons of melted butter.
5
Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
6
For the chocolate layer
For the chocolate layer
7
Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill while you are preparing the next steps.
8
Place 1 tablespoons of cold water in a small beaker. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about ⏱️ 2-3 minutes)
cold water1 tablespoonsgelatin1 teaspoon
9
In a microwave-safe bowl, combine chocolate chips and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
chocolate chips5 ounces
10
Next, melt the gelatin in the microwave for ⏱️ 3-5 seconds until it turns back to a liquid. Watch it closely!
gelatin1 teaspoon
11
Stir the liquid gelatin into the melted chocolate and set it aside to cool.
gelatin1 teaspoon
12
Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
powdered sugar2 tablespoons¼ cup powdered sugar
13
Soften the unwrapped cream cheese in the microwave for ⏱️ 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
cream cheese, softened4 ounces
14
Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese, scraping down the bowl as needed.
cream cheese, softened4 ounces
15
Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly and refrigerate.
16
For the peanut butter layer
For the peanut butter layerpeanut butter2 tablespoons
17
Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill while you are preparing the next steps.
18
Place 1 tablespoons of cold water in a small beaker. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about ⏱️ 2-3 minutes).
cold water1 tablespoonsgelatin1 teaspoon
19
Next, melt the solid gelatin in the microwave for ⏱️ 3-5 seconds until it turns back to a liquid. Watch it closely!
gelatin1 teaspoon
20
Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form.
powdered sugar2 tablespoons¼ cup powdered sugar
21
Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
gelatin1 teaspoon
22
In a large Ziploc bag, roughly chop and smash 10 Nutter Butter cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream. Pour the whipped cream over the chocolate layer and spread evenly.
Nutter Butter Cookies (family size 16 oz)2 pkgNutter Butter cookies2
23
Refrigerate the pie for 4 to ⏱️ 6 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving.
24
For the topping
For the topping
25
Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill while you are preparing the next steps.
26
Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
powdered sugar2 tablespoons¼ cup powdered sugar
27
Pipe the boarders of the pie with whipped cream using a large open star tip.
28
In a microwave-safe bowl, melt the peanut butter for about 20 to ⏱️ 30 seconds and stir until the peanut butter is smooth and runny. Drizzle over the top of the pie.
For the peanut butter layerpeanut butter2 tablespoons
29
Smash 2 Nutter Butter cookies and sprinkle them over the top of the pie. Slice and serve!
Nutter Butter Cookies (family size 16 oz)2 pkgNutter Butter cookies2
30
This pie must stay refrigerated.
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