Quick Info
- Prep Time: 20 minutes
- Chill Time: 3–4 hours (hands-off)
- Total Time: 3 hours 20 minutes
- Yield: 1 (9-inch) pie; 8–12 slices
- Course: Dessert / Pie
- Cuisine: American no-bake classic
- Skill Level: Easy
- Special Equipment: 9-inch pie dish (or springform), hand/stand mixer, rubber spatula, microwave-safe bowl
Introduction
The first time I made Chocolate Peanut Butter Pie, my kids hovered like tiny satellites over the mixing bowl, volunteering to “fold” (a.k.a. lick the spatula). It tastes like the inside of a peanut butter cup went to finishing school—silky, creamy, and perfectly balanced with a crisp chocolate cookie crust. Best of all, it’s no bake and absolutely foolproof.
I keep this recipe up my sleeve for birthdays, summer cookouts, and “we need dessert but the oven’s already full” holidays. A fluffy peanut butter filling hides under a glossy chocolate ganache, and the whole pie slices like a dream after a short chill. One bite and you’ll see why this is our family’s most-requested finale.
Ingredients
Main Ingredients
- Crust
- 26 chocolate sandwich cookies (Oreos), finely crushed (about 2¾ cups crumbs)
- 6 tbsp unsalted butter, melted
- Pinch fine sea salt
- Peanut Butter Filling
- 12 oz (340 g) cream cheese, very soft
- 1 cup creamy peanut butter (not natural drippy; shelf-stable works best)
- ¾ cup powdered sugar (sifted)
- 1½ tsp pure vanilla extract
- 1 cup cold heavy cream, whipped to stiff peaks
- Chocolate Ganache Topping
- 6 oz (170 g) semi-sweet chocolate, chopped (or good chips)
- ½ cup heavy cream
- Pinch salt
- 1 tsp corn syrup or 1 tsp butter (optional, for shine)
- To Finish (choose a few)
- Crushed peanuts, mini peanut butter cups, chopped chocolate, cookie crumbs, or a drizzle of warmed peanut butter
Optional / Variations
- Gluten-Free: Use GF chocolate sandwich cookies.
- Dairy-Free: Plant-based cream cheese + coconut whipping cream; use dairy-free chocolate.
- Nut-Free “Sunbutter” Pie: Swap peanut butter with sunflower seed butter and add a pinch more powdered sugar to taste.
- Salted Pretzel Crust: Use 2 cups crushed pretzels + 8 tbsp butter + 2 tbsp sugar for sweet-salty vibes.
- Mocha Twist: Add 1 tsp instant espresso to the ganache cream before heating.
- Banoffee-Style Layer: Add a thin layer of sliced bananas over the crust before the filling.
- Lighter: Replace ⅓ of the cream cheese with thick Greek yogurt; chill 1 extra hour.
Instructions
Step 1: Make the No-Bake Cookie Crust
In a bowl, combine cookie crumbs, melted butter, and a pinch of salt until the mixture looks like wet sand. Press firmly into a 9-inch pie dish, going up the sides. Use the bottom of a measuring cup for compact edges. Chill 15 minutes to set. (For extra-crisp edges, bake at 175°C/350°F for 8 minutes—optional—but then it’s not fully no-bake.)
Step 2: Whip the Peanut Butter Filling
Beat soft cream cheese until perfectly smooth (lumps now = lumps later). Add peanut butter, powdered sugar, and vanilla; beat until fluffy. In a separate chilled bowl, whip cold heavy cream to stiff peaks. Fold whipped cream into the peanut butter mixture in two additions until light and cloudlike.
Step 3: Fill & Level
Spoon the filling into the chilled crust. Smooth the top with a spatula, creating a slight dome. Chill 20–30 minutes while you make the ganache. This mini rest gives the pie clean layers.
Step 4: Make the Ganache (Glossy & Pourable)
Warm ½ cup cream in the microwave or a small saucepan until steaming (not boiling). Pour over chopped chocolate with pinch of salt (and corn syrup/butter if using). Let sit 2 minutes, then stir from the center outward until silky.
Step 5: Top & Chill to Set
Pour ganache over the pie and tilt to coat evenly. Tap the dish gently to pop bubbles. Decorate with peanuts, mini peanut butter cups, or a cookie crumb border. Chill at least 3–4 hours (or overnight) until sliceable.
Step 6: Slice & Serve
For clean cuts, warm a knife under hot water, wipe dry, and slice—re-warm between cuts. We plate with extra crumbs and a zigzag of warmed peanut butter; the kids call that “party stripes.”
Tips & Variations
- Choose the Right PB: Traditional creamy peanut butter (Jif/Skippy style) sets best. If using natural PB, whisk in 1–2 tbsp powdered sugar to stabilize.
- Room Temp Matters: Cream cheese must be very soft; cold cream cheese makes lumpy filling.
- Whip It Cold: Heavy cream should be fridge-cold; a cold bowl helps it whip faster and hold structure.
- Stability Boost (for hot days): Beat in 2–3 tbsp instant vanilla pudding mix to the peanut butter filling before folding in cream.
- Ganache Thickness: Want a thinner layer? Use 4 oz chocolate + 6 tbsp cream. Thicker? Use 8 oz chocolate + ½ cup cream.
- Make-Ahead: Pie keeps 3 days covered and chilled. For best texture, add fresh toppings (peanuts, cups) just before serving.
- Freezer Friendly: Freeze (well wrapped) up to 1 month. Thaw in the fridge 6–8 hours; slice while slightly firm for tidy wedges.
- Mini Dessert Cups: Press crumbs into 10 small jars; pipe filling, then spoon ganache. Chill 1–2 hours—perfect for parties.
- Sweet-Salty Finish: A sprinkle of flaky sea salt on the ganache makes the chocolate pop.
- Allergy Note: If serving a crowd, label clearly—peanut desserts can look deceptively chocolate-only.
Nutrition
(Per slice, 1/10 pie; values are estimates.)
- Calories: 480
- Protein: 8 g
- Carbs: 38 g
- Fat: 34 g
- Fiber: 2 g
- Sodium: 260 mg
- Sugar: 27 g
Final Thoughts
This Chocolate Peanut Butter Pie is the dessert that rescues busy hosts and delights peanut-butter lovers in equal measure. It’s creamy, sliceable, and gloriously decadent—yet simple enough for a Tuesday night surprise. We’ve served it for birthdays with a crown of mini cups, for BBQs with a pretzel crust, and once at a picnic where the pie disappeared before the burgers hit the grill. If your family lands on a signature twist (salted pretzel crust! banana layer! mocha ganache!), tell me—I’ll happily “research” your version with a fork in hand.
Save this for no-bake peanut butter pie, chocolate peanut butter desserts, easy make-ahead pies, summer desserts, and creamy pie recipes on Pinterest. From my chocolate-smudged, peanut-butter-perfumed kitchen to yours—enjoy every silky slice!
