Introduction

This No-Bake Chocolate Peanut Butter Pie is a creamy and rich dessert that’s perfect for any occasion. With a crunchy graham cracker crust and smooth peanut butter filling topped with chocolate, it’s both easy to make and utterly delicious.

A close-up side view of a slice of pie on a white plate shows three layers. The bottom layer is a crumbly, golden-brown crust with a rough texture and some crumbs scattered on the plate. Above it is a thick, creamy layer of light tan color, smooth with a slightly dense texture. The top layer is a thick, glossy dark chocolate ganache that looks rich and velvety, with small swirls on the surface. The pie slice edges reveal clean layers with slight imperfections on the chocolate. The white plate sits on a surface with a white marbled texture, and warm natural light highlights the textures of the pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup creamy peanut butter
1 cup powdered sugar
1 cup heavy whipping cream
1 cup chocolate chips
2 tablespoons milk

Instructions

Step 1: In a bowl, mix the graham cracker crumbs and melted butter until well combined.
Step 2: Press the mixture firmly into the bottom of a pie pan to form an even crust.
Step 3: In another bowl, combine the peanut butter and powdered sugar until smooth.
Step 4: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 5: Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Step 6: Spread the peanut butter filling evenly over the crust.
Step 7: Melt the chocolate chips with the milk, stirring until smooth, then pour this chocolate topping over the filling.
Step 8: Chill the pie in the refrigerator for at least 4 hours to allow it to set before serving.

Tips & Variations

For extra texture, add crushed peanuts to the peanut butter filling.
Use crunchy peanut butter if you prefer a bit of crunch in the filling.
Swap the graham cracker crust for an Oreo crust for a chocolate twist.
Top with whipped cream or chopped peanuts before serving for added garnish.

Storage

Store the pie covered in the refrigerator for up to 3 days. Allow it to sit at room temperature for 10 minutes before serving for the best texture. This pie is not recommended for freezing, as the cream filling may become grainy when thawed.

How to Serve

A close-up view of a slice of layered dessert held by a woman's hand, showing a crumbly brown crust as the base layer with a coarse texture. Above it is a thick, creamy light brown layer that looks smooth and soft, followed by a dense, rich dark chocolate top layer with a glossy finish and gentle swirls. The edges of the crust hold the layers together firmly, and the light coming from the side highlights the texture of each layer. The background is softly blurred, with warm indoor lighting giving a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this pie?

Natural peanut butter tends to be less stable and oilier, which may affect the texture of the filling. It’s best to use creamy, smooth peanut butter for a stable and creamy consistency.

Do I have to chill the pie overnight?

While chilling overnight gives the best results, a minimum of 4 hours is sufficient for the pie to set properly.

No-Bake Chocolate Peanut Butter Pie Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

This No-Bake Chocolate Peanut Butter Pie is a rich and creamy dessert featuring a buttery graham cracker crust, smooth peanut butter filling, and a luscious chocolate topping. Perfect for quick preparation without baking, it delivers a delightful combination of sweet and salty flavors that satisfy any sweet tooth.

Author: zara
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (includes chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted

Filling

1 cup creamy peanut butter
1 cup powdered sugar
1 cup heavy whipping cream

Topping

1 cup chocolate chips
2 tablespoons milk

Instructions

Prepare the crust: In a bowl, mix graham cracker crumbs with melted butter until well combined. Press this mixture firmly into the bottom and sides of a pie pan to create an even crust layer.
Mix the peanut butter filling: In a separate bowl, combine creamy peanut butter and powdered sugar until smooth and creamy.
Whip the cream: In another clean bowl, whip the heavy cream using a mixer until stiff peaks form, indicating it holds shape well.
Combine filling and whipped cream: Gently fold the whipped cream into the peanut butter mixture, maintaining the airy texture for a light filling.
Assemble the pie: Spread the peanut butter filling evenly over the prepared graham cracker crust, smoothing the top.
Make the chocolate topping: Melt the chocolate chips together with milk in a microwave-safe bowl or over a double boiler until smooth, then pour and spread the chocolate mixture over the peanut butter layer.
Chill the pie: Refrigerate the pie for at least 4 hours, or until fully set before serving to allow the flavors to meld and the filling to firm up.

Notes

For a crunchier crust, you can toast the graham cracker crumbs lightly before mixing with butter.
If you prefer a less sweet pie, reduce the powdered sugar slightly in the filling.
Use creamy peanut butter for a smooth filling; natural peanut butter may affect texture.
The chocolate topping can be substituted with melted dark chocolate or a chocolate ganache for richer flavor.
This pie should be stored in the refrigerator and consumed within 3 days for best freshness.

Keywords: No-Bake Pie,Chocolate Peanut Butter Pie,Easy Dessert,Peanut Butter Pie,No-Bake Dessert