Chocolate Peanut Butter Mousse Pie


Yes, this is just as decadent as it sounds. Yes, your friends will fall in love with you all over again if you make it for them. Yes, I still have some hidden in my freezer for those ” I gotta get some sweet right now” moments. If you come over asking for some though, I may deny that I have any left. Fair warning.

A peanut butter chocolate pie is one of my husband’s favorites. I always make it for his birthday, but up until now I didn’t have a healthy tasty version of it.

The crust with the chocolate layer, before the filling is added.
The crust with the chocolate layer, before the filling is added.

I love the creamy-ness of this pie. It is smooth as a …. to cliche? Sorry. Anyways, the pie is great. I magically transformed my graham cracker recipe into a graham cracker crust and used it for this pie. I also tried using two different kinds of chocolate for the chocolate curls on top. They didn’t taste all that different though, just gave a nice appearance.

I love chocolate curls!

So if you love chocolate peanut butter pie and wish you could still eat since you decided to be healthy and everything, then this recipe saves the day!

Chocolate Peanut Butter Mousse Pie

Prep Time: 25 minutes

Cook Time: 15 minutes

Yield: 1 pie, 8 slices

Serving Size: 1 of 8 slices

Calories per serving: 621.1

Fat per serving: 46.8 g

Saturated fat per serving: 18.6 g

Carbs per serving: 44.2 g

Protein per serving: 14.2 g

Fiber per serving: 7.522 g

Sugar per serving: 23.3 g

Sodium per serving: 172.1 mg

Chocolate Peanut Butter Mousse Pie


    For The Crust:
  • 7 T butter, softened but not melted
  • 6 T coconut sugar
  • 1 1/2 T honey
  • 1/4 tsp salt
  • 1 T cocoa powder
  • 1 T molasses
  • 3/4 cup gluten free oat flour
  • 3/4 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
    For The Filling:
  • 1 cup peanut butter (I use fresh peanut butter from the bulk section of Winco)
  • 1 tsp vanilla extract
  • 1 cup coconut whipped cream
  • 1/2 tsp nutmeg
  • 1 T unsweetened cocoa powder
  • 1 T tapioca flour
  • 2 T coconut sugar
  • 3/4 cup dark chocolate, melted (for the chocolate layer)
  • 1/2 cup dark chocolate, melted
    For the Chocolate Curls:
  • A block of dark chocolate.
  • Or a dark chocolate candy bar if you don't mind small curls.
  • Potato Peeler


  1. Preheat the oven to 350°. Spray a pie pan with coconut spray
  2. Make the crust by mixing all the ingredients in a medium bowl.
  3. Spread the crust batter into the pie pan and push the dough up onto the sides of the dish as well. You may find that you have a little extra dough, depending on the size of your pie dish.
  4. Bake for 12-15 minutes. The crust will rise a bit while in the oven, but flatten out once removed for the heat.
  5. Pour the 3/4 cup melted chocolate on the crust.
  6. Allow to cool completely before adding the filling.
  7. For the filling, blend the coconut whipped cream and the peanut butter together for 2 minutes. I've used a hand mixer or mixed it by hand. Either works here.
  8. Add in the tapioca flour, vanilla, nutmeg, cocoa powder, melted chocolate, and coconut sugar.
  9. Mix for another minute.
  10. Pour into the cooled off crust.
  11. Place in the freezer for 10 minutes.
  12. Using a potato peeler curl the dark chocolate.
  13. remove the pie from the freezer and sprinkle the chocolate curls on top.
  14. Freeze for a minimum of 30 minutes before serving,
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P.S.- This recipe is not strict paleo, due to the use of gluten free oat flour. Just so ya know 😏


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