Chocolate Peanut Butter Caramel Mousse Pie
Filed Under: Chocolate | Dessert | Pie

Chocolate Peanut Butter Caramel Mousse Pie

November 6th, 2022
4.71 from 17 votes
4.71 from 17 votes

Chocolate Peanut Butter Caramel Mousse Pie is made with an Oreo crust, chocolate caramel mousse filling, and peanut butter whipped cream to top it all off. Decadent!

Yield: 1 9-inch pie

Prep Time: 25 minutes

Cook: 10 minutes

Oh my WORD. This is pure decadence! Chocolate Peanut Butter Caramel Mousse Pie

Tessa's Recipe Rundown...

Taste: Like everything that is good in the world wrapped up into one sinful bite.
Texture: Somehow both light and airy, yet rich and creamy.
Ease: Surprisingly easy, just make sure you have an electric mixer to make easy work of all that whipping!
Pros: So decadent and delicious.
Cons: None!
Would I make this again? Oh yes.

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When I first published this Chocolate Peanut Butter Caramel Mousse Pie recipe back in 2015, it was my family’s Thanksgiving dessert.

Not a crumb was left.

This pie is seriously decadent. Filled with pretty much everything delicious in the world, wrapped up into one fabulous pie, this Chocolate Peanut Butter Caramel Mousse Pie is simply a joy to eat.

And, bonus: it’s surprisingly easy to make, too! No fancy pastry pie shell, but a simple, easy Oreo crust instead. You can be fancy and make your own caramel, or make it easier and buy it from the store. And the PB whipped cream comes together in no time! 

This pie absolutely belongs on your Thanksgiving table this year! It also makes a great Friendsgiving pie, Christmas dessert, or just a great addition to an office potluck.

I hope you enjoy this amazing pie as much as I do!

a closeup of Chocolate Peanut Butter Caramel Mousse Pie slice on a plate beside a fork, with the rest of the whole pie in the background

How to Make Chocolate Peanut Butter Caramel Mousse Pie

What Kind of Peanut Butter Should I Use in This Pie?

I recommend using conventional creamy peanut butter for this recipe, such as Skippy or Jif. Any kind of “natural” peanut butter that doesn’t include an added oil to stabilize the mixture will result in a pie filling that will become oily and separated. If you must use natural peanut butter, make sure it’s extremely well stirred and smooth before using.

Do I Have to Make Caramel From Scratch? 

  • No! I do encourage you to make your own because it’s super easy.
  • Learn how to make your own caramel here
  • If you’re short on time, feel free to use store-bought caramel for this pie.
  • I love Trader Joe’s Salted Caramel Sauce. 

How Much Caramel, Melted Chocolate, and Peanut Butter for Topping?

This is entirely up to you and your taste preferences! Simply melt the peanut butter and chocolate in your microwave, allow to cool slightly,  and drizzle as much of each, plus more caramel, as you’d like over your pie before serving.

closeup of the pie before the peanut butter whipped cream and decorations are added

Can’t Have Peanuts? Use Almond Butter Instead!

  • We haven’t tested this to verify, but you should be able to replace the peanut butter with the same amount of almond butter.
  • Drizzle with caramel sauce, melted chocolate, and melted almond butter to finish. 
  • This 1:1 swap works perfectly in my Peanut Butter Pie recipe and my Peanut Butter Cookies recipe.
  • Let me know in the comments below if you give it a try!

Which Pie Pan Should I Use for This Pie?

I used my favorite Emile Henry ceramic pie dish, but any 9-inch pie pan should work just fine here. Learn more about the different types of pie pans, and which is best, in my article here

Can I Freeze Chocolate Peanut Butter Caramel Mousse Pie?

Yes! I recommend freezing before adding the whipped cream and any toppings. Freezing this Chocolate Peanut Butter Caramel Mousse Pie may slightly alter the texture after thawing, but it will still be delicious. Freeze in an airtight container for up to one month, and thaw overnight in the refrigerator before adding whipped cream and toppings, and serving. 

a slice of Chocolate Peanut Butter Caramel Mousse Pie with drizzled peanut butter, caramel and melted chocolate on top, ready to serve

More Thanksgiving Recipes You’ll Love:

4.71 from 17 votes

How to make
Chocolate Peanut Butter Caramel Mousse Pie

Yield: 1 9-inch pie
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Chocolate Peanut Butter Caramel Mousse Pie is made with an Oreo crust, chocolate caramel mousse filling, and peanut butter whipped cream to top it all off. Decadent!


For the crust:

  • 20 Oreo cookies (regular-stuffed, filling intact)
  • 3 tablespoons unsalted butter, melted

For the filling:

  • 8 ounces semisweet chocolate, chopped
  • 1 cup heavy cream
  • 1/2 cup salted caramel sauce, store-bought or homemade

For the peanut butter whipped cream:

  • 1 1/2 cups heavy cream
  • 1/2 cup smooth peanut butter
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional caramel sauce, for drizzling
  • Additional peanut butter, melted, for drizzling
  • Additional semisweet chocolate, melted, for drizzling


Make the crust:

  1. Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.

  2. Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

Make the filling:

  1. In a microwave-safe bowl, heat the chocolate on high in 30-second intervals, stirring between each interval, until melted and smooth. Let cool.

  2. In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until soft peaks form. On medium speed, gradually add the caramel and continue whipping until medium-stiff peaks form. Gently fold in the cooled melted chocolate until combined. Pour into cookie crust and cover with plastic wrap. Refrigerate for at least 6 hours.

Make the topping:

  1. In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until thickened. Add the peanut butter, sugar, and vanilla and beat on high speed until soft peaks form. Be careful not to overbeat. 

  2. Spread the cream evenly over the mousse layer. At this point you can refrigerate overnight if desired.
  3. Just before serving, drizzle with as much caramel sauce, melted chocolate, and melted peanut butter as desired.

Recipe Notes

This pie can be frozen before adding the whipped cream and any toppings are added, but doing so may slightly alter the texture after thawing. Freeze in an airtight container for up to one month, and thaw overnight in the refrigerator before adding whipped cream and toppings.
Course : Dessert
Cuisine : American
Keyword : christmas party, thanksgiving dessert

This post was originally published in 2015 and has been updated with additional recipe tips.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Joyce — March 22, 2023 at 9:36 am

    Tessa, I’ve made this more than once and it is always a big hit. Combination of peanut butter and chocolate- yum! Your French Silk pie is also awesome. Whenever I want a recipe for a special event or get-together I know I can count on your recipes! Another favorite – your Browned butter carrot cake! Thank you for all of your outstanding recipes. Making the Chocolate Peanut Butter Mousse Pie for Bunco tomorrow night. My husband is complaining because he never gets to taste it- I keep taking it to other events, so I will be making it again for Easter.

  2. #
    Teresa — January 15, 2023 at 12:22 pm

    Way too much Oreo crumbs for this recipe, practically filled the pie pan. I failed to read the entire recipe before hand, didn’t realized how long it would take to make so I had to cut some of the cooling times but it turned out fine and was delicious.

  3. #
    Mackenzie — February 3, 2022 at 11:40 pm

    Is natural peanut butter ok?

    • #
      Emily — February 7, 2022 at 5:03 pm

      Hi Mackenzie! We don’t usually recommend using a completely natural PB as the oil usually ends up too separated to mix into a recipe nicely. Tessa used Skippy natural peanut butter, which requires no stirring. I hope that helps!

  4. #
    Robin McMaon — December 17, 2021 at 3:11 pm

    I made this for dessert on Thanksgiving. I am not a fan of peanut butter, but this was one of the most delicious pies. The peanut butter was whipped to a creamy consistency, and combined with the chocolate mousse and caramel, it was perfect. A big hit!

    • #
      Emily — December 20, 2021 at 1:38 pm

      So happy to hear how much you loved it and that it was a hit, Robin! Thanks for sharing!

  5. #
    Sasha — November 3, 2021 at 7:41 pm

    Do you melt your peanut butter before adding to your whipped cream?

    • #
      Emily — November 4, 2021 at 10:41 am

      Nope! The only peanut butter needing to be melted is the additional peanut butter used for drizzling 🙂

  6. #
    Susanne Jakobsen — October 21, 2021 at 3:23 am

    Can this be frozen?

    • #
      Emily — October 21, 2021 at 12:16 pm

      Hi Susanne! Thanks so much for asking, I just added that to the Recipe Notes!

  7. #
    Tasneem — September 6, 2021 at 7:30 am

    Can u please give the metric conversions too… Thanks in advance

    • #
      Emily — September 6, 2021 at 9:18 am

      Hi Tasneem! This is an older recipe that we haven’t had a chance to update to include metric conversions yet. Please feel free to sign up for our free Ingredients Measuring Guide to help convert the ingredients. Thank you 🙂

  8. #
    Debbie — September 6, 2021 at 5:52 am

    What if your mixer does not have a whisk attachment? Better to hand whisk or use regular mixing equipment?

    • #
      Emily — September 7, 2021 at 3:49 pm

      We highly recommend using a mixer with a whisk attachment. Whisking by hand could easily take an extra hour or more, plus a lot of arm strength!

  9. #
    Tricia — August 24, 2021 at 5:21 pm

    I will rate after I make it. Just a suggestion, the 35 mins is very misleading. Was going to make for an early afternoon party and then read it needed 6 hours in fridge and then overnight with the topping

    • #
      Emily — August 25, 2021 at 7:53 am

      Hi Tricia, thanks so much for your feedback! I’ll bring your suggestion to our next team meeting 🙂

  10. #
    Sherona — June 20, 2021 at 5:49 pm

    I made this for my son and his family for Father’s Day. It was a big hit! Everyone (grandparents, parents, kids) all loved it. It’s a rich pie so smaller pieces are in order.
    The recipe was easy to follow. The only change I made was to drizzle the toppings earlier than it states so it would be done before traveling.
    I definitely recommend it.

    • #
      Tessa — June 21, 2021 at 1:27 pm

      Wonderful! I’m so pleased to hear you used this recipe for Father’s Day and that it was such a hit! 🙂

  11. #
    V Joyce Whitney — January 26, 2021 at 12:06 pm

    This was delicious! Will make again! It is a keeper!

  12. #
    Lina — July 23, 2020 at 9:59 am

    Very very tastefull indeed!! We really loved it. I used your homemade caramel sauce, which is very easy to make and very yummy too!

  13. #
    Cayley Rice — July 12, 2020 at 4:19 pm

    Maybe let people know it requires 6hrs in the freezer at the top, in total time. I bet it’s tasty, but I won’t know for another 6hrs because it says total time 35min.

  14. #
    Lauren — June 16, 2020 at 8:43 pm

    Super easy and absolutely delicious! Thank you so much- perfect summer dessert!

  15. #
    Rose — April 28, 2020 at 7:45 pm

    The most yummy pie I have made. So simple with sinful flavours my family was so impressed. Will definitely make again!!! Great work ❤️

  16. #
    yo mama — December 18, 2019 at 10:00 am

    oh boi that was gooooood

  17. #
    Tracey — November 9, 2019 at 4:19 am

    Great tasting desert pie

  18. #
    r — October 11, 2019 at 2:39 pm

    I followed the directions but mine didn’t turn out like this. The middle layer is not as fluffy or mouse like. The top layer fell flat after adding the pb and other ingredients. What happened??

    • #
      yo mama — December 18, 2019 at 10:03 am

      its called you cant cook doush

  19. #
    Samantha E — September 1, 2019 at 12:20 pm

    This pie is SO delicious! I couldn’t stop dipping my finger in the bowls over and over again. We took it to a Thanksgiving dinner and it was the first pie to be eaten out of all 15! I’ve had a lot of requests for the recipe, and am happy to share it with all.

  20. #
    Sam — August 20, 2019 at 1:24 pm

    I did accidently use 1 c of pb. Think it was better because I used the cheap stuff. If I was to be use real pb, then I’d use what is recommended. Super tasty!

  21. #
    Lauren — May 18, 2019 at 7:15 am

    Made this exactly as directed and all parts (crust, filling, topping) turned out great! I used whipping cream (35%) and didn’t have any curdling …

  22. #
    Katherine — April 6, 2019 at 5:21 am

    My topping also curdled the first time I made it and I’m not sure why. I tried it again and whipped the cream until it was extra thick and then first added the sugar while it was mixing then the vanilla and the peanut butter last. I didn’t mix the peanut butter for too long and finished with hand mixing it together and that worked and no curdling! (I used Jif regular creamy peanut butter)

  23. #
    Eli — August 31, 2018 at 11:17 am

    My brother made this at a party, and was so good. So I decided to make it, but vegan 😀
    I used Schlagfix whipping cream as heavy cream, Regular store peanut butter, and also regular cooking chocolate.
    First of all, we had WAY too much cream, like doubled for each the two creams
    I also had not enough oreo I think, it was hard making the crust high enough on the sides, we added double butter because it seemed not enough (vegan butter not margarine, which is a bit different)
    We never tried this kind of recipe, and our creams were really “stiff” and held beyond our expectations (which never happened with the schlagfix)
    We also did our own caramel, as the recipe mentionned here, but halved and vegan.

    So at the end we had a big pie, and six small cups (we put whole oreos on the bottom), and took more than a week to finish everything
    The consistence was so thick and melted in the mouth, it was almost like you could chew it
    We topped everything with leftover caramel and bits of oreos

  24. #
    Brandy — June 27, 2018 at 3:04 pm

    Do you have to refrigerate the filling before you put on the topping, or can you layer it at the same time and refrigerate it all at once?

  25. #
    Megan M — June 17, 2018 at 9:02 am

    When I did the PB topping mine also curdled. I did as Karen advised and drained the excess moisture out then rewhipped the frosting and tie turned out nice and smooth!

  26. #
    Karen — February 9, 2018 at 3:39 pm

    hm I drained all the watery-ness off of it and beat it again and it turned out great! at least it can be saved

  27. #
    Karen — February 9, 2018 at 3:35 pm

    I had the same problem with the peanut butter topping – it’s turned into a watery, chunky curdled-looking mess. I used heavy cream (35%) and smooth peanut butter and icing sugar and vanilla. I don’t know what went wrong. I tried with both a stand mixer and with a hand mixer.

  28. #
    Brittany — February 1, 2018 at 8:00 am

    How far in advance can this be made? I would like to make it tonight for the sunday.

  29. #
    Pernill Birkholt — November 24, 2017 at 4:15 am

    Hur gör jag en Hemmagjord caramellsås???

  30. #
    Pernill Birkholt — November 24, 2017 at 4:14 am

    I Also Do wonderig how to make the homemade caramelsauce????

  31. #
    Donna — October 9, 2017 at 7:07 pm

    Do you have a hard copy of your cookbook? I don’t do e-cookbooks.

  32. #
    Miki — September 28, 2017 at 3:45 pm

    how to make home made caramelsauce

  33. #
    Katie — May 28, 2017 at 7:15 pm

    Hi, this pie looks amazing! I was just curious though, what type of peanut butter do you use? Is it natural peanut butter or something more processed, like Kraft? Thanks!

    • #
      Tessa — May 29, 2017 at 9:58 am

      I usually don’t recommend using a completely natural PB as the oil usually ends up too separated to mix into a recipe nicely. I believed I used Skippy natural peanut butter which requires no stirring.

  34. #
    Melinda — May 28, 2017 at 6:48 am

    I see a couple of people had the same problem with the topping – the peanut butter whipped cream. I made this yesterday and had the same problem – it turned into kind of a curdily mess (not a word probably) but you get the idea. It wasn’t at all like you describe and how looked in photos. I can’t find any answers to the other comments about this problem.

    • #
      Tessa — May 29, 2017 at 10:00 am

      Hi Melinda, what kind of peanut butter did you use?

  35. #
    Amy — April 19, 2017 at 6:40 am

    This looks like the perfect pie for me. It sounds good and looks divine!

  36. #
    Keri — November 24, 2016 at 8:26 am

    I am having the same problem with the peanut butter layer…… any advice ?

  37. #
    Kayla — November 23, 2016 at 10:28 pm

    hello, i’ve made the peanut butter whipped cream 2 times now and it’s goopy, not fluffy.. do you happen to know what i’m doing wrong?

  38. #
    Linda — October 31, 2016 at 5:22 am

    I dont have a big mixer , only a hand mixer so I don’t have a whip attachment. Will it still work to use the regular beaters that come with a hand mixer? This sounds so very yummy , I want to try it.

  39. #
    karen — October 8, 2016 at 2:08 pm

    My topping turned into a slushy mess. what did I do wrong? I thought I did it just as directed. :. (

    • #
      Tessa — October 10, 2016 at 10:31 am

      Do you mean the peanut butter whipped cream?

  40. #
    Katie — August 11, 2016 at 5:04 pm

    Ok, so I have made everything but the topping, it has been in the fridge for at least six hours, but I’m tired and don’t want to make the topping until tomorrow. Is that ok?

    • #
      Tessa — August 11, 2016 at 7:18 pm

      Of course, Katie! That should be just fine.

  41. #
    Habiba — March 15, 2016 at 5:43 am

    Love this recipe so much i hope i try it soon. Thanks.x

  42. #
    Reham — January 5, 2016 at 8:21 am

    Can i replace semisweet chocolata with chocolate peanut butter caramel mouss pie recipt thnxx & itry minni cheesecake very lovley

  43. #
    June @ How to Philosophize with Cake — December 4, 2015 at 4:14 am

    Omg that looks incredible! That peanut butter whipped cream sounds dangerously good 😛 The chocolate filling looks fab too–so fluffy and rich!

  44. #
    Erin @ The Spiffy Cookie — December 2, 2015 at 5:49 pm

    I may not watch that show but I can see a serious guilty pleasure in this pie. Who am I kidding I wouldn’t be guilty of anything except maybe taking half the pie as 1 slice.

  45. #
    Leah @ Grain Changer — December 2, 2015 at 11:38 am

    Peanut butter, chocolate, and caramel all in one dessert? I think i just died and went to heaven. This looks incredible! For me, my guilty pleasure (other than dessert like this 😉 ) is the bachelor/bachelorette. Total trash but I can’t help but getting totally wrapped up in it!

    • #
      Tessa — December 2, 2015 at 9:47 pm

      Ahhh I can’t get sucked into the bachelor/bachelorette because the episodes are just SO loooong! Though who are we kidding, I really wouldn’t need much convincing to get wrapped up either 😉

  46. #
    Heather — December 2, 2015 at 10:40 am

    Oh my god all the best flavors wrapped into one pie. I wish I had been at your Thanksgiving table!

  47. #
    Jen C — December 2, 2015 at 8:52 am

    Ummm… too many guilty pleasures to admit, but I’ll try… ANTM, DWTS, American Idol (sadly only one more season) RH of Atlanta, Duck Dynasty and on and on. With a 5 year old special needs child, I can only watch these late at night so my DVR gets plenty of exercise…..which is what I’m gonna need if I make this decadent pie!!

    • #
      Tessa — December 2, 2015 at 9:28 am

      Haha! Heart my DVR 🙂 Hope you do make the pie soon!

  48. #
    Liz S. — December 2, 2015 at 6:11 am

    Real Housewives guilty pleasure + beyond delicious, decadent pie with all the best flavors = awesome 🙂

    • #
      Tessa — December 2, 2015 at 9:28 am

      The two go together for a pretty perfect night in 🙂

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