Print

No-Bake Chocolate Peanut Butter Pie

A close-up slice of no-bake chocolate peanut butter pie showing the thick peanut butter filling and chocolate ganache topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this rich, creamy, no-bake pie with a simple graham cracker crust. It features a fluffy peanut butter filling topped with a smooth chocolate layer.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold (for filling)
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream (for ganache)
  • 1 tablespoon unsalted butter (for ganache)
  • Whipped cream, chopped peanuts, or mini peanut butter cups for topping (optional)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill for 15 minutes.
  2. Make the peanut butter filling: In a large bowl, beat the peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth.
  3. In a separate bowl, whip 1 cup of cold heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until just combined.
  4. Spread the peanut butter filling evenly over the chilled crust. Place the pie in the freezer while you prepare the topping, about 15 minutes.
  5. Make the chocolate topping: Place chocolate chips and 1/2 cup heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Stir in 1 tablespoon of butter until fully incorporated.
  6. Pour the warm chocolate mixture over the peanut butter layer. Gently spread to cover the entire surface.
  7. Refrigerate the pie for at least 4 hours, or until the filling is firm.
  8. Before serving, top with whipped cream, chopped peanuts, or other desired garnishes. Slice and serve cold.

Notes

  • If you prefer an Oreo crust, substitute 1 3/4 cups of finely crushed Oreo cookies (filling removed) for the graham cracker crumbs.
  • For a thicker, richer chocolate topping, use 1 cup of semi-sweet chocolate chips and only 1/4 cup of heavy cream for the ganache.
  • You can make this pie one day ahead. Keep it covered in the refrigerator.

Nutrition

Find it online: https://eatableempress.com/chocolate-peanut-butter-pie-recipe/