Chocolate mousse pie with peanut butter whip + pretzel crust

Chocolate mousse pie with peanut butter whip + pretzel crust

Today, Maya Angelou turns 86. Heath Ledger would have been 35. Thom informed me that Caracalla (uhh, who?) was born on this day in 188. And this time 26 years ago, my dad was celebrating the birth of his 9 pound (sorry, ma) baby girl at the Cincinnati Reds opening day game.

Not only is today the anniversary of my birth, but it also happens to be the day I get booted from my dad’s insurance plan. It’s one of those birthdays I’ve been dreading since the moment I learned how much private health insurance plans actually cost. So naturally (and very strategically) I spent my last day as a 25-year-old-with-insurance having my teeth cleaned by someone else (no cavities, WOOP), allowing someone to poke me and steal seven vials of my blood, and trying to convince my nurse practitioner that oral contraceptives are wildly unnatural so I’M NOT GONNA TAKE ‘EM (side note: I adore Elenore). After what felt like an eternity of her trying to persuade me otherwise, I realized I should have just taken the easy way out and told her I’m a devout Catholic: We don’t believe in the pill because NATURAL LAW, YO. Except I’m not Catholic (anymore) and I’m pretty sure it’s frowned upon to lie about your religious affiliation.

Impending insurance cancellation, I spent the better part of last night researching various healthcare plans and murmuring more swear words than usual. $378 a month for insurance? FOR INSURANCE? And I still have a sizable deductible and a 20% co-pay? WTF is the point of a co-pay, anyway? Is it too much to ask for more affordable health insurance options from a nation whose elected servants (and other exceedingly patriotic inhabitants) deem it The Greatest Country in the World? PREEZY OF THE UNITED STEEZY, ARE YOU LISTENING? 

Now I’m just being facetious. In all seriousness though, this insurance business is for the birds. But enough about insurance because I’ve got all month to worry about that.

ChocoloveBIRTHDAYPretzel sticksPretzel crust in the makingPeanut butter whip ingredientsCreamy peanut butterPeanut butter whipChocolate mousse pie with peanut butter whip + pretzel crust

My Oma claims it’s a god given right to do whatever you want – within reason – on your birthday. So since it’s my birthday I’m going to take her advice and go on a long run (free therapy!), take an even longer bath, and then I’m going to eat a piece of this pie for breakfast because I think Oma would agree that starting the day off with pie is totally within reason. Especially after a long run. I’m also going to eat sushi (is it sushi if it’s only filled with cucumber and avocado?) (don’t answer that) until my guts feel like they’re going to explode and I’m going to refrain from getting obnoxiously drunk like I did last year because falling asleep at the Sigur Rós show was not my proudest moment.

Oh, and while I have you here:

Oh, Ladycakes is a Best Original Recipes finalist for Saveur’s Best Food Blog Awards. It’s an absolute honor to be nominated among so many of the people who inspire me on a daily basis – and although best is certainly subjective, I appreciate the nod. If you’d like to cast your vote for Oh, Ladycakes you can head over to Saveur’s site (the Best Original Recipes category is 10th from the top) to make it happen. Unfortunately you have to register to vote, but all that’s required is an email address, username, and password (and I promise they won’t send you a bunch of junk). Voting lasts through next Wednesday, 9 April.

Pretzel studded peanut butter whipChocolate mousse pie with peanut butter whip + pretzel crustChocolate mousse pie with peanut butter whip + pretzel crustChocolate mousse pie with peanut butter whip + pretzel crustChocolate mousse pie with peanut butter whip + pretzel crustChocolate mousse pie with peanut butter whip + pretzel crust

Notes: If you don’t want to prepare an 8-9″ pie, you can prepare this recipe in tartlet pans. The pie filling can be made with the plain mousse or peanut butter mousse, but is also great with the whiskey mousse variety: wwhiskey + pretzel crust = awesome. If you’re not into the idea of this being a fancy peanut butter cup tucked into pretzel crust, feel free to omit the peanut butter and use plain coconut whipped cream, instead. If the idea of making chocolate mousse seems like too much work, simply mix the melted chocolate and milk and pour it straight into the crust – it won’t be nearly as light as the mousse, but it’s equally as delicious. For the pretzel “flour”, simply blend approximately 255g pretzels in your food processor or spice grinder until they produce a fine flour with a few larger flecks. You could make a graham cracker crust, as well.

Last year’s birthday cake + Thom’s birthday cake. And more pretzel flour goodness.

Update: A number of people have emailed asking if the pretzels can be crushed instead of ground in a food processor/spice grinder. Unfortunately they cannot, as the end result needs to be the consistency of flour to work properly in this recipe.


Pretzel crust
2 cups + 2 tbsp pretzel flour (see notes above)
2 tbsp cane sugar, optional
13-14 tbsp non-hydrogenated shortening, room temperature

Mousse filling
Chocolate mousse

Peanut butter whip
1 can full fat coconut milk, refrigerated overnight
1/4 cup creamy peanut butter, or more
1/2 tsp pure vanilla extract
1 tbsp powdered cane sugar

Preheat oven to 325˚F. Line the bottom of an 8-9″ removable bottom tart pan with parchment paper and lightly grease with oil; set aside. In a large bowl, stir together the pretzel flour and sugar, if using. Add 13 tablespoons of the shortening and use a wooden spoon to mix it with the pretzel flour until it’s combined and the mixture resembles large crumbs. Press the mixture together with your hands – if it sticks together fairly well, you don’t need to add the final tablespoon of shortening unless you want to. Firmly press the crumbs into the prepared tart pan and bake at 325˚F for 10 minutes then set aside to cool. If you don’t want to use the crust right away, it can be kept frozen in an air tight container for up to 3 months.

Prepare the chocolate mousse using the recipe and method described here. If you want to amp up the peanut butter flavor, go with the peanut butter variation that’s listed just before the recipe. Once you’ve prepared the mousse, pour it directly into the crust and transfer it to the refrigerator to chill. The mousse will firm up within 10 minutes but the crust will still need time to cool.

While the pie is chilling, prepare the peanut butter whip by scooping the white layer of cream off the top of your can of coconut milk; put it into a large bowl. You can discard the water or save it for use in smoothies. Add the peanut butter and vanilla extract and, using a hand mixer on high speed, beat the mixture until it’s combined and no clumps remain. Sift in the powdered sugar and mix until light and fluffy; 20-30 seconds.

Remove the pie from the refrigerator and top with peanut butter whip. Allow to chill for at least another 2 hours before serving – the shortening in the crust needs some time to solidify to keep the pie structurally sound. When ready to serve, top with crushed pretzel sticks and chopped chocolate, if desired. Pie will keep covered in the refrigerator for up to four days, but if you want to add the crushed pretzel topping, I recommend waiting until serving (or else the pretzels get soggy).

Yield: 10 slices


  • Reply Kathryn 4 April 2014 at 7:13 AM

    Hip hip Ashlae! Have the very happiest of birthdays with plentiful amounts of pie to celebrate! Congrats too on the Saveur nomination, so totally and utterly deserved. Hooray for you!

  • Reply Meg 4 April 2014 at 7:21 AM

    Hey babe! Happy Birthday! That cake sounds damn goooooood.

    I hope you’re going all out in Denver today! Turning 26 in the States sounds scary as fudge, really. I feel so grateful in France with an epic healthcare system that costs me not much monthly and covers EVERYTHING. I feel like if I move back to the states someday I will be completely confused ALL THE TIME. I hope you’ll make it work and that you won’t get sick. Your uttering of swear words is certainly for a good reason. HANG IN THERE.

    Missin’ you. Have a very happy day.
    Bisous from Paris, come visit again.

  • Reply Krista 4 April 2014 at 7:31 AM

    We share a birthday! Hooray! AND we’re hosting a pie party with friends this weekend! How serendipitous is this!? Thinking of throwing my pie idea out the window and making this gem. Yum! Happy belated to you, birthday buddy!

    • Reply Ashlae 4 April 2014 at 7:38 AM

      Hi Krista –

      HAPPY HAPPY DAY! I think you should throw your pie idea out the window but.. that’s just me. ;) Hope you have the happiest celebration.

  • Reply Katie @ Veggie and the Beast 4 April 2014 at 7:37 AM

    Happy Birthday! I love your story about trying to convince your doctor about the pill. Been there, done that. Lady docs just LOVE the pill, don’t they?!

    You definitely have my vote for Saveur – your blog is one of my very favorites :)

  • Reply Antonia 4 April 2014 at 7:39 AM

    Happy Birthday :) Enjoy your birthday pie! And well done on the Saveur nomination. With recipes like these, it’s very well deserved!!

  • Reply ana @ fit, fun & delish! 4 April 2014 at 7:39 AM

    Happy birthday Ashlae!! You’re still a young babe! lol!! Going for a run then having this cake for brekkie is totally acceptable. Congratulations on your blog’s nomination! Your future is bright!

  • Reply Erika 4 April 2014 at 7:49 AM

    Happy Birthday to you and major congrats on the much deserved nomination! annndddd is a bitch.. one that has me saying massive amounts of swear words every month. :)

  • Reply cynthia | two red bowls 4 April 2014 at 8:00 AM

    Hurray and happy birthday!!!! Haha, I just turned 26 last Friday too — and definitely wasn’t as strategic in gaming the health insurance system. Now I’m waiting for my work insurance to come through and have mysteriously disappeared off my doctor’s radar. Oops. (Um but also YES, what is it with the fanatic pressure to take the pill?) This pie looks crazy awesome (PB whip?! yes!!) and so much congrats on Saveur — so so so deserved :) happy happy bday!!

  • Reply Jenny @ BAKE 4 April 2014 at 8:13 AM

    Happy Birthday! and congratulations on your nomination! I’m heading over to vote now!

  • Reply Dixya @ Food, Pleasure, and Health 4 April 2014 at 8:15 AM

    happy birthday!! and many things to celebrate this pie with. enjoy your day.

  • Reply Ashley 4 April 2014 at 8:28 AM

    Happppppy Birthday Ashlaaaaae! Woohoo! This pie looks OUT-freaking-standing. OMG. Huge huge HUGE congrats on the Saveur nomination. You are definitely a creative standout when it comes to recipes, so I was not surprised to see you on that list! Hope you have an awesome day celebrating and doing whatever the F[rick] you want. xoxoxo

  • Reply Supal {chevrons & éclairs} 4 April 2014 at 8:38 AM

    Happy, happy birthday to you and what a beautifully indulgent way to celebrate! I love the mix of sweet and savory and quite fond of the organic relationship between pretzels + chocolate + peanut butter! Thank you for sharing a slice with us :) x

  • Reply Natalie 4 April 2014 at 9:23 AM

    Happy Birthday! Love your site so, so much! I agree with you on the pills and the pushy docs- but how do you keep the babies away until you want them??

  • Reply Shannon @ LizzyLu 4 April 2014 at 9:30 AM

    Happy happy! This pie looks tasty and the coconut is the perfect edition to the PB! Nom nom

  • Reply Kait 4 April 2014 at 9:31 AM

    Happy birthday! You share a birthday with my man, and lucky for him after seeing your instagram earlier in the week I’ve been scheming to make this today! So excited to see how it turns out. Congrats on Saveur, my vote has been cast!

  • Reply Eloise 4 April 2014 at 11:01 AM

    this is the EXACT same dessert that I want for my birthday. Thank you for bringing this into existence. It include all of my favourite flavours in my favourite form of dessert!

    Happiest Birthday to you Ashlae! I hope that you have a wonderful day!

  • Reply holly 4 April 2014 at 11:05 AM

    Happy Birthday!

  • Reply jaime @laviejaime 4 April 2014 at 11:06 AM

    happy bday! certainly have this cake and eat it too ;)

  • Reply nicole 4 April 2014 at 11:50 AM

    happy birthday! also, this entire post = you are my fav person ever haha <3

  • Reply Nicole 4 April 2014 at 1:43 PM

    I just voted for you as you are easily in my “top three food blogs to visit” list. Happy Birthday!

  • Reply The Vegan Cookie Fairy 4 April 2014 at 2:51 PM

    This looks like all kinds of goodness. Wish I had a slice right now! (Or you know, five. Yes, five.) Congrats on being a finalist!

  • Reply Katrina @ Warm Vanilla Sugar 4 April 2014 at 3:05 PM

    Awww happy birthday!! I love the looks of this pie!

  • Reply Daisy 4 April 2014 at 3:36 PM

    These pictures are absolutely stunning! And the pie looks delicious.

    Congrats on the nomination, and happy birthday!

  • Reply Amy 4 April 2014 at 6:10 PM

    Oh my goodness, this is the best alternative to birthday cake I’ve ever seen! I think I may just need it for breakfast too, hope you had a great day!

    ps the photos are incredible!

  • Reply cheri 4 April 2014 at 9:19 PM

    Congrats on your birthday and nomination. Love your site. Good luck!

  • Reply kelsey from {psheart} 4 April 2014 at 11:05 PM

    oh my word. this looks like heaven! that pretzel crust especially sounds sooo divine right now ;)
    hope you had a wonderful birthday! and congrats on the nomination =)

  • Reply Yie 5 April 2014 at 4:38 AM

    That looks amazing. I can’t wait to try!

    I hope you had a happy happy birthday!

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  • Reply Nik@ABrownTable 5 April 2014 at 6:28 AM

    Happy belated birthday, Ashlae! Congrats on the Saveur nomination

  • Reply Sini | my blue&white kitchen 5 April 2014 at 7:07 AM

    Sorry to hear about the annoying insurance issue you’re struggling with :( BUT congrats on both your birthday and on being nominated in the Best Original Recipes category! So well deserved, Ashlae!! Your blog is such a wonderful place filled with inspiration. This pie looks luscious – can’t get my eyes off it.

  • Reply dana 5 April 2014 at 9:08 AM

    Happy birthday friend! And, congrats on the Saveur nod. You totally deserve it. GORGEOUS PIE!! Hoogs.

  • Reply Lydia 5 April 2014 at 2:22 PM


    I’m a college student who loves cooking/reading your blog. :) I tried making this recipe today and when I checked the crust at 5 mins, the sides had melted off and slid into the bottom of the pan!! It’s rather humid here, but I followed the recipe. Do you know what could have caused that to happen?

    • Reply Ashlae 5 April 2014 at 4:39 PM

      Hi Lydia –

      From what you’re describing it sounds like the pretzel crumbs weren’t packed into the pan tight enough. The crumbs need to be pressed into the pan firmly to make sure they stick together and can form a solid structure, otherwise the crust will crumble.

      Hope that helps!

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  • Reply Daniela @ FoodrecipesHQ 6 April 2014 at 11:14 AM

    Congrats on the Saveur nomination! It’s very much deserved :)

  • Reply Erin 6 April 2014 at 12:02 PM

    Happy belated! This pie looks like the perfect way to ring in a new year AND celebrate your nomination. Totally deserved, voted for ya!

  • Reply Joyti 6 April 2014 at 4:26 PM

    Happy birthday!!! And I already voted for you.

    [I’m dreading rejoining the real world soon and getting health care now]

  • Reply Jessica 7 April 2014 at 2:59 AM

    What absolutely beautiful photography. Makes me want to reach right into the computer and grab a piece!

  • Reply Amanda @ Once Upon a Recipe 7 April 2014 at 12:58 PM

    Happy belated birthday! This pie looks fantastic!

  • Reply Pure Ella 7 April 2014 at 7:40 PM

    Oh this is wonderful!
    Happy belated Birthday and congrats on the being in the finals!!! ;)
    Just wanted to drop by to tell you I just voted for you!
    Oh, I’m also excited to be on this crazy ride too… in the Best Family Cooking Blog ;)

    Sending lots of love your way,
    I just adore your blog and you are one inspiring lady! ;) xoxo ella

  • Reply bowbythebay 7 April 2014 at 8:12 PM

    Holy buckets that looks good! I’ve been wanting to make a pb pie, but wasn’t sure how to do it without dairy. Now I have no excuses!

  • Reply Katie @ Produce on Parade 8 April 2014 at 11:22 AM

    Hahaha, I get you about the oral contraceptives. Even my dad (biology teacher) said they aren’t good for your body, told my boyfriend (now husband) he should just get a vasectomy. Dad! OMG. Anyways, your post cracked me up! My birthday is in less than one week and I am trying to decide what vegan cake to make! We went vegan at the end of April last year, so it will be my first vegan birthday! :) Happy birthday to my blogging sister and I hope it’s fabulous! :)

  • Reply erika 8 April 2014 at 2:12 PM

    Ooh la la!!! This reminds me of a much more wholesome riff on a momofuku pretzel creation (which, omg, was belt-bustingly delicious)…and far more beautiful than all of them. A very happy, very belated birthday to you (though ugh, health insurance…getting old blows starting now?!)!! Your photos make me swoon.

  • Reply Maja 9 April 2014 at 3:24 AM

    Happy (belated) Birthday lady! Hope it was a good one. And to make you feel better, moving to Amsterdam, I had to deal with the whole health insurance switch too and seriously, I’ve never used so many swear words in my life…

  • Reply Alexa 9 April 2014 at 12:39 PM

    I made this last night and no one could believe it was vegan! Everyone was also blown away by the idea of pretzel crust. You’re pretty much a baking genius in my book. :-)

    Happy belated and you got my vote!

  • Reply Edlyn 10 April 2014 at 12:24 AM

    Angel food. Just saying.
    Happy belated birthday.

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  • Reply Anne 12 April 2014 at 6:07 AM

    Happy belated birthday!
    That pie looks really good. Care to send some over?
    I’m really looking forward to having to get my own insurance. Yay! (lots of sarcasm)
    Congrats on your Saveur nomination!

  • Reply Anne Weber-Falk 12 April 2014 at 8:46 AM

    a fabulous late happy birthday to you. my son has a birthday coming up too. 23 years old. sighhh. i would like to make this for him but we are not coconut people. what can i substitute for the coconut? gosh that pie looks good.

    • Reply Ashlae 12 April 2014 at 12:49 PM

      Hi Anne –

      You could whip the peanut butter with heavy whipping cream or non-dairy whipped cream. Although if it’s the coconut flavor you’re concerned about, the peanut butter does a good job of masking that. Happy birthday to your son!

  • Reply Keren 14 April 2014 at 7:56 AM

    Happy Belated Birthday Ashley! Congrats for the Saveur nomination and I can’t wait to try this recipe. It looks sooo pretty and delicious. I don’t think I’ve seed powdered cane sugar around. Can I substitute with just normal cane sugar?

    • Reply Ashlae 14 April 2014 at 8:41 AM

      Hi Karen –

      Thank you! Unfortunately you can’t use (granulated) cane sugar, but you can use regular powdered sugar.

  • Reply Kathryne 14 April 2014 at 12:42 PM

    Happy belated birthday, Ashlae! My birthday falls on the most unfortunate day for birthdays (Christmas). Someday I might boycott all the Christmas festivities and just do whatever the eff I want.

    MEGA congrats on your Saveur win! I’m cheering for you from Kansas. :)

  • Reply Christina 14 April 2014 at 3:43 PM

    Hehehe… You are very funny! I like your style. I’m sorry that you were shocked by the insurance rates post-25. Oy vey. Come to Canada, yes? Happy belated birthday all the same, and welcome to the sunnier side past 25!

    This recipe looks absolutely scrumptious, and it reminds me a lot of a recipe that I’d made years ago but lost in the mess that is my cookbook binder. I’m eager to try this, though I doubt that anything that I concoct will be nearly as pretty as what you’ve created. Thanks for sharing this, and, also, congratulations on your nomination! Cheers to you!

    P.S. I lol’ed when I read “sorry, ma,” because I was 8 lb, 15 oz. Sorry, Ma, indeed.

  • Reply Liz 14 April 2014 at 6:42 PM

    Sounds like a yummy recipe but can I replace “shortening” with coconut oil or something else?

    • Reply Ashlae 14 April 2014 at 7:12 PM

      Hi Liz –

      Unfortunately you can’t use oil or vegan butter, as they made the crust incredibly oily and crumble upon removal from the pan. You could use coconut oil and, instead of making the pie in a tart pan, press it into individual jars or ramekins.

  • Reply Elizabeth Jarrard 15 April 2014 at 8:44 AM

    This. is. unreal!
    I’m so glad Saveur introduced me to your blog. What gorgeous food photography and i can’t believe all the recipes are vegan. I’m moving to Denver from Boston this summer–tell me you’re opening up a cafe soon ;)!

  • Reply Natalie 17 April 2014 at 11:50 AM

    Hi sweet lady!

    I don’t know if this is the right place to ask, but here goes. Do you have some good Dubrovnik/Croatia recommendations?


    • Reply Ashlae 17 April 2014 at 12:50 PM

      Hi Natalie –

      Shooting you an email with all my Croatia recommendations! :)

      • Reply Natalie 17 April 2014 at 3:14 PM

        Thanks :–))

  • Reply Alex Caspero MA,RD (@delishknowledge) 17 April 2014 at 3:40 PM

    Adore everything about this post :) Happy Birthday! This pie looks UNREAL. I cannot wait to make it!

  • Reply molly yeh 21 April 2014 at 10:10 AM

    P.S. THIS WAS AMAAAAAZINNNGGGG!!!!!!!!!!!!!! i used gluten free pretzels and then also realized mid-chocolate melting that i didn’t have any ice for an ice bath (apparently no one in north dakota has an ice maker in their freezer?!) BUT IT WORKED MIRACULOUSLY BC U ARE A GOD.

  • Reply Barb@ThatWasVegan? 21 April 2014 at 11:31 AM

    This pie looks so delicious!! Let’s meet for lunch at Phonatic and you can bring me a slice ;)
    PS- Congrats, and happy (belated) birthday!

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  • Reply Lindsay 10 May 2014 at 10:39 AM

    This recipe looks amazing and your photos…well let’s just say you are a brilliant photographer. I have had a vegan food blog for a few years now, but recently I’ve wanted to get more serious with my photography and your site is one of my favorites to go to for inspiration and to explore through to improve my photography. Thanks for sharing such beautiful recipes and photographs!

  • Reply Suz 11 May 2014 at 11:22 AM

    About how much solid coconut milk should you have when you open the can? My entire can was solid, so I used about 3/4 of it, but I think that was too much b/c my whip came out pretty liquidy and sunk right into the chocolate.

    • Reply Ashlae 11 May 2014 at 7:35 PM

      Hi Suz –

      About 2/3-1 cup of coconut milk fat. If your entire can was solid, you likely got a can of coconut milk that had large amount of stabilizer in it. If you live near a Whole Foods, I highly recommend their brand of full fat coconut milk.

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  • Reply AshliCalifornia 29 May 2014 at 1:32 PM

    In the absence of the proper pans, what adjustments would you make for a 9×13 glass dish? I just want the crust on the bottom…

    • Reply Ashlae 2 June 2014 at 12:16 PM

      Hi –

      I’m not sure – perhaps double the crust recipe? If you try it, let me know how it turns out.

  • Reply Shanna @ pineapple and coconut 29 May 2014 at 6:05 PM

    I LOVE the wood background in your photos. Is that real wood and you painted it or is it a vinyl background? Thanks!

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  • Reply Nikki s 9 August 2014 at 1:52 PM

    This is the best pie!! I improvised on the crust because I didn’t have enough pretzels so I added in some graham crackers a touch of salt. I made it for my best friends birthday and she’s already requested I make this for next years. I also have the ingredients to make up two more as thank you gifts this weekend.

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  • Reply Brooke 5 October 2014 at 7:41 AM

    This looks so good! Peanut butter hates me (stupid reflux!). Could I use something like Speculos (sp?) in it?

  • Reply Brooke 5 October 2014 at 7:43 AM

    Oh, and happy (very belated) birthday! :D (Happy half birthday?)

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  • Reply Tory 25 November 2014 at 8:20 AM

    Hi Ashlae,

    I want to make this for Thanksgiving but really do not want to use shortening. Are you absolutely positive there are no other alternatives?

    What about coconut oil in a springform pan or regular pan?

    Love your blog!

    • Reply Ashlae 26 November 2014 at 8:43 AM

      Hi Tory –

      I tried the recipe with coconut oil (twice!) and both times the pie cut terribly/crumbled. Unfortunately, without trying them, I cannot recommend any other alternatives.


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  • Reply Mary 16 April 2015 at 1:41 PM

    Hi Ashlae,
    I plan to make this terrific dessert in a 9-inch square pan with crust confined to bottom of pan. Will I need to make alterations to your recipe amounts? Thank you for advising me on this.

    • Reply Ashlae 17 April 2015 at 8:01 PM

      Hi Mary –

      You will likely need to multiply the entire recipe by 1.5. :) Hope that helps!

  • Reply Katie 29 July 2015 at 6:34 PM

    Hi ashlae,
    I’m keen to sub butter for the vege shortening in this recipe. Have you any idea if the proportions would be the same? Thanks …. Please ignore such a sedentary question if you’re currently honeymooning!!

    • Reply Ashlae 30 July 2015 at 7:15 AM

      Hi Katie –

      I can’t say with certainty as I don’t bake with butter. Sorry!

  • Reply erin 5 November 2015 at 9:24 PM

    12 to 13 tbsp of shortening seems like a lot, if I opt to do a graham crust, would that need to to be baked for 10 mins also or can it go right in the fridge to set? Thanks for the recipe

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