Chocolate Mousse Pie with Candied Peanuts
Dessert

Chocolate Mousse Pie

with Candied Peanuts

50 MIN
$29.99 6-8 Servings
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From the Test Kitchen

For this easy, delicious pie, you'll fill buttery pie shells with our fluffy chocolate mousse, then top it with homemade whipped cream and crunchy peanuts coated with caramel.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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Nutrition Label
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fresh
ingredients
Chocolate Mousse Pie with Candied Peanuts
Title
  • 1 Pie Crust
  • ¾ cup Cream
  • 1 lb Chocolate Mousse
  • ¼ cup Caramel Shards
  • ¼ cup Roasted Peanuts
step-by-step
instructions
1 Dock & bake the pie crust

Preheat the oven to 375°F. Place the pie crust on a sheet pan, leaving it in its tin. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 14 to 16 minutes, or until lightly browned and cooked through. Transfer to a cooling rack and let stand about 30 minutes, or until room temperature.

2 Make the candied peanuts

Meanwhile, roughly chop the peanuts. Line a plate with parchment paper (or lightly grease). In a medium pan (nonstick, if you have one), combine the chopped peanuts, caramel shards, and 2 tablespoons of the cream (shaking the packet before opening). Cook on medium-high, stirring constantly, 6 to 9 minutes, or until the caramel is melted and the peanuts are thoroughly coated. Transfer to the prepared plate (immediately sprinkle with flaky sea salt if desired) and let cool completely.

3 Make the whipped cream & serve your dish

When ready to serve, place the remaining cream in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high 2 minutes), or until stiff peaks form. Cut a small corner off the bag of chocolate mousse. Working directly from the bag, pipe the mousse into the cooled pie crust and spread into an even layer. Serve the finished pie topped with the whipped cream. Garnish with the candied peanuts. Enjoy!

Tips from Home Chefs

1 Dock & bake the pie crust

Preheat the oven to 375°F. Place the pie crust on a sheet pan, leaving it in its tin. Using a fork, lightly prick (or dock) the bottom of the pie crust all over to allow steam to escape while baking. Bake 14 to 16 minutes, or until lightly browned and cooked through. Transfer to a cooling rack and let stand about 30 minutes, or until room temperature.

2 Make the candied peanuts

Meanwhile, roughly chop the peanuts. Line a plate with parchment paper (or lightly grease). In a medium pan (nonstick, if you have one), combine the chopped peanuts, caramel shards, and 2 tablespoons of the cream (shaking the packet before opening). Cook on medium-high, stirring constantly, 6 to 9 minutes, or until the caramel is melted and the peanuts are thoroughly coated. Transfer to the prepared plate (immediately sprinkle with flaky sea salt if desired) and let cool completely.

3 Make the whipped cream & serve your dish

When ready to serve, place the remaining cream in a medium bowl (or the bowl of stand mixer). Whisk constantly, 2 to 3 minutes (if using a hand mixer or stand mixer, beat on high 2 minutes), or until stiff peaks form. Cut a small corner off the bag of chocolate mousse. Working directly from the bag, pipe the mousse into the cooled pie crust and spread into an even layer. Serve the finished pie topped with the whipped cream. Garnish with the candied peanuts. Enjoy!

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