Introduction

This no-bake chocolate peanut butter pie is a creamy, rich dessert that’s quick to prepare and perfect for any occasion. With a crunchy graham cracker crust and a smooth peanut butter filling topped with chocolate, it’s sure to satisfy your sweet tooth without turning on the oven.

A slice of pie with three clear layers is shown on a white plate. The bottom layer is a crumbly, golden-brown crust that looks crunchy and thick. Above the crust is a creamy light brown layer with a smooth texture like peanut butter mousse. The top layer is a thick, glossy, dark brown chocolate ganache with a shiny, slightly wavy surface. The sides of the pie reveal the details of each layer, and some crumbs are scattered near the crust on the plate. The background is softly blurred with warm light. 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 crumb mixture firmly into the bottom and up the sides of a pie pan to form the crust.
Step 3: In another bowl, combine the peanut butter and powdered sugar, stirring 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 blended.
Step 6: Spread the peanut butter filling evenly into the prepared crust.
Step 7: Melt the chocolate chips with the milk in a microwave-safe bowl or over a double boiler until smooth; then pour this chocolate topping over the peanut butter filling.
Step 8: Chill the pie in the refrigerator for at least 4 hours to set before serving.

Tips & Variations

Use crunchy peanut butter instead of creamy for added texture in the filling.
Substitute chocolate chips with semi-sweet or dark chocolate for a richer flavor.
For a nut-free option, replace peanut butter with sunflower seed butter.
Garnish the pie with chopped peanuts or chocolate shavings for extra appeal.

Storage

Store the pie covered in the refrigerator for up to 3 days. To serve, allow it to sit at room temperature for 10 minutes for easier slicing. The pie is not suitable for freezing as the texture may change upon thawing.

How to Serve

A close-up image of a dessert slice held by a woman's hand showing three distinct layers: the bottom layer is a crumbly, golden brown crust with a rough texture, above it is a thick, smooth, light tan creamy layer with some soft folds, and the top layer is a glossy, rich dark chocolate ganache with swirl patterns on the surface. The background features a soft focus with warm light coming through windows, and the photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance and chilled until ready to serve, making it perfect for entertaining.

What can I use instead of graham cracker crumbs?

You can substitute crushed digestive biscuits, vanilla wafers, or even crushed pretzels for a different but delicious crust alternative.

No-Bake Chocolate Peanut Butter Pie Recipe

Print Recipe

★★★★★

4.6 from 129 reviews

This No-Bake Chocolate Peanut Butter Pie is a rich and creamy dessert featuring a buttery graham cracker crust, a smooth peanut butter filling whipped with heavy cream, and a luscious chocolate topping. Perfect for those looking for an easy yet indulgent treat without the need for an oven.

Author: Elias
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

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, thoroughly mix the graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom and up the sides of a pie pan to form a firm crust.
Make the peanut butter filling: In a separate bowl, combine the creamy peanut butter and powdered sugar until smooth and well blended.
Whip the cream: In another clean bowl, whip the heavy whipping cream using a mixer or hand whisk until stiff peaks form, indicating the cream holds its shape firmly.
Combine filling and whipped cream: Gently fold the whipped cream into the peanut butter and powdered sugar mixture, taking care to maintain the light and airy texture of the whipped cream.
Assemble the pie: Spread the peanut butter filling evenly over the graham cracker crust, smoothing the top with a spatula.
Prepare the chocolate topping: Melt the chocolate chips together with the milk in a microwave-safe bowl or using a double boiler, stirring occasionally until silky and smooth.
Add topping and chill: Pour the melted chocolate mixture evenly over the peanut butter filling. Refrigerate the pie for at least 4 hours, or until fully set and chilled, before serving.

Notes

For a firmer crust, you may press the graham cracker and butter mixture into a springform pan or use a pie plate with a removable bottom.
Use creamy peanut butter for the smoothest texture in the filling.
When folding whipped cream into the peanut butter mixture, use a spatula and fold gently to keep the filling light and fluffy.
The chocolate topping can be substituted with melted dark, milk, or white chocolate depending on preference.
Chilling the pie overnight improves flavor melding and firmness.

Keywords: no bake pie, chocolate peanut butter pie, easy dessert, no bake dessert, peanut butter pie, graham cracker crust