Chocolate Peanut Butter Pie
If you love chocolate and peanut butter, you’ll adore this Chocolate Peanut Butter Pie! It’s creamy and decadent, it comes together in about 20 minutes, and it can be easily made gluten-free. It’s an impressive yet easy no bake dessert that everyone will love!
One of my favorite flavor combinations is chocolate and peanut butter, so I love creating recipes like my flourless peanut butter cookies and peanut butter rice krispie treats to satisfy my cravings.
This Chocolate Peanut Butter Pie is one of the best ways to enjoy my favorite flavors. It’s got a creamy peanut butter filling, chocolate graham cracker crust and it’s topped with a luxurious chocolate ganache and chopped peanuts.
It’s got big peanut butter flavor, it’s rich and decadent, and every bite is sheer heaven.
The best part is that it’s completely easy to make. There’s no baking involved and it comes together in about 20 minutes.
The hardest part is waiting for it to set, but I promise it’s worth it. 🙂
Table of contents
Why you’ll love this recipe
- This easy peanut butter pie starts with a chocolate graham cracker crust, rich and creamy peanut butter filling, and it’s topped with a luxurious chocolate ganache and chopped peanuts.
- It’s an impressive no bake dessert that’s easy to make and perfect for any occasion.
- It’s easily made gluten-free by using your favorite gluten-free graham crackers or chocolate cookie crumbs.
- It can be made entirely in advance and topped so many delicious ways as outlined in the Recipe Variations section below.
Recipe ingredients
This chocolate peanut butter pie recipe has just a few ingredients, and it can be made gluten-free simply by using gluten-free graham crackers or cookies.
I chose to top it with my silky smooth chocolate ganache and chopped peanuts, but it can be topped a number of different ways to suit your tastes.
Ingredient notes
- Cream cheese. It’s essential that the cream cheese is softened to room temperature before beating to get a creamy, smooth filling.
- Peanut butter. For best results, use creamy peanut butter. I’ve used natural peanut butter for this peanut butter pie because the ingredients are simply peanuts and salt, but you can use whatever type you have on hand.
- Heavy cream. You’ll need 1 cup of heavy cream to make homemade whipped cream for the pie filling. I highly recommend using homemade as it gives the pie a much fresher flavor. If you use store bought whipped topping, you’ll need 2 cups.
- Powdered sugar. You’ll need 3/4 cup powdered sugar to sweeten the pie filling. I’ve also used maple sugar and powdered maple sugar as well.
- Graham crackers/cookies. This recipe works perfectly with chocolate graham crackers, but I also love using Simple Mills chocolate brownie sweet thins to make gluten-free peanut butter pie (you’ll need a package and a half).
- Butter. Melted butter is combined with the cookie crumbs to form the crust for the pie.
- Chocolate ganache. A half batch of my chocolate ganache is the perfect topping for this chocolate peanut butter pie.
- Peanuts. Chopped peanuts are used to garnish the top of the pie. They add a great crunchy texture!
How to make no bake peanut butter pie
This no bake peanut butter pie includes a few components, but each one is extremely quick and easy.
The crust is assembled first, then placed in the freezer while you prepare the filling. The filling comes together in all of 5 minutes, and you can opt to use store bought whipped cream if you desire.
I highly recommend topping the pie with my chocolate ganache, but the topping you choose is completely optional! See the Recipe Variations section below for ideas.
Pro tip: It’s essential that the cream cheese is softened to room temperature before beating to get a creamy, smooth filling.
See the recipe card below for full instructions.
- Process the graham crackers or cookies in a food processor until finely ground.
- Combine the cookie crumbs with the melted butter in a small bowl until the crumbs are well coated and mixture holds together.
- Press the crust evenly into the bottom and sides of a 9″ pie pan and freeze while you prepare the filling.
- Beat the softened cream cheese in a large bowl until smooth and creamy.
- Add the peanut butter, powdered sugar and vanilla and beat until well incorporated. If using natural peanut butter, the mixture will appear oily.
- Beat the heavy cream in a medium bowl on medium speed until smooth to medium peaks form.
- Add the whipped cream to the peanut butter mixture and beat on medium low until it’s well incorporated and the mixture is smooth.
- Pour the peanut butter filling into the prepared pie crust and chill for 3-4 hours or overnight.
FAQs
This peanut butter pie recipe includes a no bake chocolate cookie crust, and the filling is a base of cream cheese, peanut butter, powdered sugar, vanilla and homemade whipped cream.
It’s topped with chocolate ganache and crushed peanuts, but the toppings may be changed up based on your personal preference.
For best results, use creamy peanut butter for peanut butter pie. I prefer to use natural peanut butter as it only includes 2 ingredients — peanuts and salt.
If using natural peanut butter, be sure that it is well-stirred and very smooth. The filling will appear oily once the natural peanut butter is added, but don’t worry — once you beat the whipped cream into it, the filling will become smooth and creamy.
Store no bake peanut butter pie in the refrigerator for up to 3 days.
Recipe variations
You can make this easy peanut butter pie your own by customizing the crust and the toppings and garnishes.
Crust variations
The crust can be changed up by using 1 1/2 cups of your favorite cookie crumbs as follows:
- Chocolate graham crackers or chocolate Teddy grahams.
- Your favorite packaged chocolate wafer cookies or Oreos.
- Make it gluten-free by using your favorite gluten-free chocolate cookies. I’ve made this recipe gluten-free by using Simple Mills chocolate brownie sweet thins, but any gluten-free cookies will work!
Topping variations
- Top the ganache with flaky sea salt for an irresistible sweet and salty dessert.
- Omit the ganache and drizzle the peanut butter pie with melted chocolate, white chocolate, peanut butter or even caramel sauce.
- Garnish the pie with additional cookie crumbs, grated chocolate, a mixture of chocolate chips and peanut butter chips, or mini Reese’s peanut butter cups.
- Top the edges of the pie with piped homemade whipped cream.
Recipe notes
- Pro tip: It’s essential that the cream cheese is softened to room temperature before beating to get a creamy, smooth filling.
- I prefer to use natural peanut butter in this recipe as the ingredients are simply peanuts and salt, just be sure that it’s well stirred. The filling will likely look oily once the peanut butter is beaten with the cream cheese, but once the whipped cream is beaten into it, the filling is perfectly smooth and creamy.
- This recipe works perfectly with chocolate graham crackers, but I also love using Simple Mills chocolate brownie sweet thins to make gluten-free peanut butter pie (you’ll need a package and a half).
- I highly recommend using homemade as it gives the pie a much fresher flavor. If you use store bought whipped topping, you’ll need 2 cups.
More no bake recipes you’ll love
- American flag no bake cheesecake
- Chocolate lasagna by The Recipe Rebel
- Chocolate mousse
- Chocolate peanut butter fudge
- Chocolate truffles
- Mini no bake cheesecakes
- No bake chocolate peanut butter bars
- No bake chocolate peanut butter oatmeal cookies
- Rocky road candy
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Chocolate Peanut Butter Pie
Ingredients
- 1 1/2 cups chocolate graham cracker crumbs about 12-14 chocolate graham cracker sheets
- 6 tablespoons butter melted
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/2 batch chocolate ganache for topping; optional
- 1/2 cup chopped peanuts for topping; optional
Instructions
- Process the graham crackers or cookies in a food processor until fairly fine and place in a bowl. Add the melted butter and stir until the crumbs are well coated with the butter and the mixture holds together.1 1/2 cups chocolate graham cracker crumbs, 6 tablespoons butter
- Pour the crumbs in a 9" pie plate and press evenly along the bottom and up the sides. Place the crust in the freezer while you prepare the filling.
- Place the softened cream cheese in a large bowl. Beat at medium speed until smooth and creamy, about 2-3 minutes. Add the peanut butter, sugar and vanilla and beat until incorporated. If using natural peanut butter, it will appear oily, but it will come together once the whipped cream is added!8 ounces cream cheese, 1 cup creamy peanut butter, 3/4 cup powdered sugar, 1 teaspoon vanilla extract
- In a medium bowl, beat 1 cup of heavy cream until medium peaks just begin to form. Pour the cream into the peanut butter mixture and beat until combined and the mixture is smooth. It's important not to over beat the mixture as the cream can turn into butter.1 cup heavy cream
- Pour the filling into the chilled pie crust and spread evenly. Chill for 3-4 hours or overnight until set.
- If using ganache, prepare it and pour it over the pie the day you plan to serve it. Top it with the chopped peanuts and chill until the ganache is set, about 30-40 minutes. Slice, serve and enjoy!1/2 batch chocolate ganache, 1/2 cup chopped peanuts
Notes
- Pro tip: It’s essential that the cream cheese is softened to room temperature before beating to get a creamy, smooth filling.
- The filling will appear greasy once the peanut butter is beaten with the cream cheese, but once the whipped cream is beaten into it, the filling is perfectly smooth and creamy.
- I highly recommend using homemade as it gives the pie a much fresher flavor. If you use store bought whipped topping, you’ll need 2 cups.
- This recipe works perfectly with chocolate graham crackers, but I also love using Simple Mills chocolate brownie sweet thins to make gluten-free peanut butter pie (you’ll need a package and a half)I prefer to use natural peanut butter in this recipe as the ingredients are simply peanuts and salt.
- Store chocolate peanut butter pie in the refrigerator for 3-5 days.Â
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
