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Reese's Mousse Pie

January 5, 2019 by Nicole Collins

I don't think it gets better than chocolate and peanut butter together.

And, that's the truest of true statements ever spoken, in my opinion.

I think I told you guys before that every year for special events with my bestie's family, I always make what they call my “crack pie” a.k.a. my Cookie Butter Pie. But this year, I was challenged to incorporate peanut butter in some way into my “crack pie”.

The problem with that request is that my Cookie Butter Pie is PERFECT as is. It's got different layers of textures and flavors with the crunchy toffee bits, the fluffy cookie butter mousse, the creamy chocolate ganache, and the buttery shortbread crust.

I was having a little bit of a hard time figuring out how to perfect perfection.

So, I didn't!

Instead, I just made two pies for Christmas this year. Now, I gave the family fair warning on Christmas Eve (which was cookie baking day) that there would be two pies. We always say after we devour the first Cookie Butter Pie in under 10 mins that we wish there was a second one.

But in reality, I think our eyes were bigger than our bellies. Either that, or it was the full turkey dinner with all of the fixings that we had only an hour before we decided it was time for a full dessert spread. Because, there was actually pie left over.

It didn't take much arm twisting to get anyone to keep the leftovers though.

Since I needed peanut butter something to go with our Cookie Butter Pie, I figured the next best thing would be something Reese's.

So, that's what I made as pie number two. And, that's what we're making today!

Reese's Mousse Pie.

The filling for this pie is actually really similar to the Cookie Butter Pie, which I think is why it was such a big hit. We swap out cookie butter for a jar of Reese's spreads (think Nutella, but Reese's), and make a light and fluffy mousse by beating it with some softened cream cheese, a little powdered sugar, and some cool whip.

Now, the crust for this pie is where it gets a little crazy. We're essentially making a junk food crust. We grind some plain kettle chips and some mini pretzels in a food processor until they're fine crumbs. Then, we mix the crumbs with some melted butter and lots of brown sugar; and we bake it off until it's perfectly crisp and ready to hold all of that delicious mousse.

You guys know I'm obsessed with the salty sweet combo, and the crust paired with this mousse is just that. You really don't know what kind of crust you're eating. You assume it's a plain old pretzel crust until you get that taste of potato chip in the back of your mouth. It really is so delicious!

To make our pie nice an pretty, we're going to top it with a homemade whipped cream that comes together nice and quickly. You can use whatever pattern or design you'd like on top. Then, finish the pie with a little garnish of mini Reese's cups.

Hopefully, you'll have a little more self control than I do and more than 4 mini Reese's will make it to the pie.

When asked if there was a winner between the two pies this year, there wasn't a clear answer. They're so different and so similar at the same time. But, they're each fantastic for their own reasons.

I mean, how could a chocolate peanut butter combo not be the winner of anything? Let's get real...

Alright guys, I don't think I've had enough chocolate and peanut butter yet. So, we're going to have another sweet treat on Monday!

'Til then...let's eat!


Reese's Mousse Pie

Serves: 1-12 slices (based on your self control) Print


For the Crust:

  • 2 cups pretzels

  • 2 cups plain kettle chips

  • 1 stick (8 tbsp) unsalted butter, melted

  • ¼ cup brown sugar

For the Reese's Mousse:

  • 8 oz cream cheese, softened

  • 1 jar (13 oz) Reese's Spreads

  • ½ cup powdered sugar

  • 8 oz cool whip, thawed (regular or lite is fine)

For the Whipped Cream Topping:

  • ½ cup heavy cream

  • ½ cup powdered sugar

  • mini Reese's cups


  1. Make the Crust: Preheat oven to 350 degrees. Add pretzels and kettle chips to a food processor, and process until ground in to fine crumbs. Add crumbs to a mixing bowl with melted butter and brown sugar. Mix well until the mixture resembles wet sand. Gently and evenly press crumbs on the bottom and up the sides of a 9 inch pie plate. Bake for 10 minutes. Set aside to cool completely.

  2. Make the Mousse: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and Reese's Spreads on medium speed until combined, about 1 minute. Add powdered sugar, and beat on medium speed for 30 seconds. Scrape down sides of bowl. Add cool whip, and beat on medium high speed until fully combined, about 1 more minute. Spread into completely cooled pie crust.

  3. Make the Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment, add heavy cream. Whisk on high for 1-2 mins until soft peaks form. Add powdered sugar. Whisk on high for 1-2 mins until stiff peaks form. Pipe on top of pie in desired design, and top with mini Reese's. Refrigerate for at least 4 hours before cutting the pie and serving. Enjoy!

Recipe notes:

*I used Ateco 829 tip to decorate my pie.

*When you whip your cream, making sure your things are really cold will help the cream whip faster. I put my whisk attachment in the freezer for about 15 mins before I whip my cream. And, I take the cream straight from the fridge to the bowl when I'm ready to whip.

*You can find Reese's spreads in the same aisle as the peanut butter.

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