One of my favourite day of the year is coming up soon. Pie day! So to prep for this I have decided to bake a pie each day this week! Todays Pie is a peanut butter mousse pie! So for those nutty people out there, this one will really tickle your tastebuds! The crunchy, salty , chocolatey base  made with oreos and pretzels really ties well with the creamy sweet peanut butter mousse ontop. Hope you guys like this one! ‘Coz I do! 😉 

Here’s how you make it! 

INGREDIENTS:

• 2 cups Heavy cream (to whip)
• 1/4 cup Icing sugar
• 1 cup Peanut butter, soft without peanut chunks
• 154g Oreo cookies (roughly 1 whole packet)
• 1 cup Pretzels
• 4 tbs coconut oil , melted

METHOD:

1. In a zip lock bag or a plastic bag of some sort bash the oreo’s and pretzels until they resembles crumbs. Or alternatively you can pulse them in a blender. Add in the coconut oil and mix until throughly combined. Do the same in the blender, if that’s what you’re using.
2. Place it into your pie dish, my dish is 8 inches. Press it down using either your fingers or a the back of a spoon, until you cover and coat the sides and the base of the pie dish. Making sure you have a nice even coat of the crumb. Place it into the fridge.
3. Now to start on your peanut butter mousse : Pour the creamy and icing sugar into a medium sized bowl, and either using a stand mixer or a hand held mixer, mix on high speed until the cream is fluffy and stiff. In a separate bowl pour the peanut butter into it and stir it until it becomes a little loose.
4. Then pour the soft peanut butter into the whipped cream and fold gently until the peanut butter is completely blended into the cream. Pour it into a piping bag.
5. Take your pie base out and pipe in you’re mousse, you can make little droplets like I did or ultimately just pipe it out as you wish 🙂
6. Place the pie in the fridge for about 40 minutes, and voila you’re done! you can garnish it with salted caramel drizzle, and/or chocolate drizzle or both like I did! 😀

And Enjoy!