Is there anything more irresistible than the classic combination of chocolate and peanut butter? This Chocolate Peanut Butter Pie layers rich, velvety chocolate ganache over a creamy peanut butter filling nestled in a buttery cookie crust—all without turning on the oven. With a 75% rise in searches for “no-bake peanut butter pie,” “easy chocolate peanut butter dessert,” and “Reese’s-inspired pie” across the US, UK, and Australia, this is the kind of treat that wins over everyone at the table—no matter the occasion.
Ingredients List
This pie is built with pantry staples and delivers big flavor with very little effort. Here’s your full breakdown:
| Ingredient | Quantity | Description | Substitutions |
|---|---|---|---|
| Chocolate cookie crumbs | 1½ cups | For crust (about 20 Oreos) | Graham crackers + cocoa powder |
| Unsalted butter (melted) | 6 tbsp | Binds the crust | Coconut oil |
| Creamy peanut butter | 1 cup | Smooth and unsweetened | Almond or cashew butter |
| Cream cheese (softened) | 8 oz | Adds tang and creaminess | Vegan cream cheese |
| Powdered sugar | ¾ cup | Sweetens the filling | Maple sugar or erythritol blend |
| Heavy cream | 1 cup | Whipped for a light filling | Coconut cream or whipped topping |
| Semi-sweet chocolate chips | 1 cup | For ganache topping | Dark chocolate chunks |
| Heavy cream (for ganache) | ½ cup | Heated to melt chocolate | Coconut milk (full-fat) |
| Salt (optional) | Pinch | Balances sweetness | Sea salt or flake salt on top |
| Peanuts or Reese’s pieces (optional) | For garnish | Crunch and decoration | Crushed pretzels or chocolate curls |
Timing
- Prep Time: 20 minutes
- Chill Time: 4 hours minimum (overnight ideal)
- Total Time: 4 hours 20 minutes
No baking needed—just layer, chill, and wow your guests with a slice of creamy indulgence.
Step-by-Step Instructions
1. Make the Crust
Pulse chocolate cookies in a food processor until fine crumbs form. Add melted butter and mix until evenly moistened. Press firmly into a 9-inch pie dish, covering bottom and sides. Chill for 10–15 minutes while you prepare the filling.
2. Prepare the Peanut Butter Filling
In a large bowl, beat peanut butter, cream cheese, and powdered sugar until smooth and creamy. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into peanut butter mixture until fully combined and fluffy.
3. Fill the Pie
Spoon the peanut butter filling into the chilled crust and smooth the top with a spatula. Chill in the refrigerator while making the ganache.
4. Make the Chocolate Ganache
Heat ½ cup heavy cream (or coconut milk) until just simmering. Pour over chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth and glossy. Let it cool slightly before pouring over the pie.
5. Assemble and Chill
Pour ganache evenly over the pie and smooth the top. Chill the pie for at least 4 hours or overnight until fully set.
6. Garnish and Serve
Top with chopped peanuts, chocolate curls, or crushed candies. Slice and serve chilled.
Nutritional Information
Per slice (based on 10 slices):
- Calories: 490
- Fat: 35g
- Carbohydrates: 38g
- Protein: 8g
- Sugar: 25g
- Fiber: 3g
- Sodium: 270mg
This dessert offers a decadent dose of protein from peanut butter and cream cheese—indulgent, yet satisfying.
Healthier Alternatives for the Recipe
- Lighter Crust: Use almond flour mixed with maple syrup and coconut oil.
- Lower Sugar: Use powdered monk fruit or erythritol sweetener.
- Dairy-Free: Choose vegan butter, cream cheese, and full-fat coconut cream.
- Nut-Free: Use sunflower seed butter and skip peanut garnish.
Serving Suggestions
- With Coffee: The rich chocolate and creamy filling pair perfectly with espresso or cold brew.
- Frozen Pie Version: Chill in the freezer for 2 hours and serve semi-frozen for a summer treat.
- Mini Pie Cups: Make in muffin liners for individual no-bake desserts.
- Holiday Highlight: Garnish with chocolate shavings and serve at Thanksgiving or Easter.
Common Mistakes to Avoid
- Too Soft Cream Cheese: Let it soften at room temp but don’t melt—it won’t hold structure.
- Overmixing Whipped Cream: Fold gently to keep the filling light and fluffy.
- Warm Ganache on Cold Filling: Let ganache cool slightly to avoid melting the top of the pie.
- Under-chilling: Minimum 4 hours is critical—overnight is best for clean slices.
Storing Tips for the Recipe
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freeze: Wrap tightly and freeze for up to 1 month. Thaw in fridge before serving.
- Make Ahead: Prepare up to 2 days in advance—just add toppings before serving.
- Leftover Tip: Cut into slices and freeze individually for portion-controlled indulgence.
Conclusion
Chocolate Peanut Butter Pie is a slice of no-bake heaven—rich, creamy, and layered with iconic flavor. It’s easy enough for beginners and decadent enough to steal the show at any dessert table. Whether you’re serving guests or treating yourself, this pie promises to be a repeat-worthy favorite. Try it out, tag us in your creations, and subscribe for more drool-worthy desserts!
FAQs
Q: Can I make this gluten-free?
Yes—use gluten-free chocolate sandwich cookies for the crust.
Q: Can I freeze the entire pie?
Absolutely. Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Q: What if I don’t have a food processor?
Place cookies in a zip-top bag and crush with a rolling pin. Mix with melted butter by hand.
Q: Can I make this in a springform pan?
Yes! A springform pan makes for even cleaner slices and easier removal.
