Hello sweet friends! I’m Meriem, your dessert-loving chef who believes that chocolate and peanut butter are the ultimate power couple. Today’s recipe is a slice of pure heaven: 🍪🍫 Chocolate Peanut Butter Pie!
This rich, no-bake dessert is made with a chocolate cookie crust, a light and fluffy peanut butter filling, and a decadent dark chocolate ganache topping. If you’ve swooned over my Apple Pie Oatmeal Cookies or Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars, then brace yourself—this pie is next level.
It’s perfect for dinner parties, birthdays, or just because. No oven needed, minimal effort, maximum payoff. Let’s dive into dessert bliss.
Table of Contents
Why You’ll Love This Recipe
- 🍫 No-bake perfection – No oven, no stress.
- 🥜 Peanut butter bliss – Creamy, nutty, and smooth.
- 🍪 Chocolate cookie crust – Crunchy and rich base.
- 🎂 Stunning presentation – Perfect for gatherings.
- ❄️ Make-ahead friendly – Chill and serve when ready.
What you will need for Your Peanut Butter Pie?
- 🍪 1½ cups chocolate cookie crumbs (180g) – Use Oreos or chocolate graham crackers. Gluten-free cookies and vanilla wafer crumbs work too.
- 🧈 ⅓ cup unsalted butter, melted (75g) – Helps bind the crust. Sub with plant-based butter if needed, or margarine, or melted coconut oil for dairy-free.
- 🥜 1 cup creamy peanut butter (250g) – Smooth texture. Can sub almond or sunflower seed butter, or cashew butter,.
- 🧀 8 oz cream cheese, softened (225g) – Adds tang and richness. Use vegan cream cheese or Greek yogurt for a lighter option if preferred.
- 🍬 1 cup powdered sugar (120g) – Sweetens the filling without graininess. Sub with 1:1 powdered sugar substitute or blend granulated sugar until fine
- 🥛 1 cup heavy cream, whipped (240ml) – Lightens the filling. Swap with whipped coconut cream for dairy-free or a dairy-free whipped topping for vegan.
- 🍫 1½ cups dark chocolate chips (270g) – For the ganache topping. Semi-sweet or milk chocolate or chopped chocolate bars can be used.
- 🌰 ¼ cup chopped peanuts (30g) – Garnish for texture and visual appeal. Optional, or sub with mini chocolate chips, chopped almonds, pecans, or crushed pretzels for allergies, or omit for nut-free.
Equipment Needed
- ✅ 9-inch pie pan
- ✅ Mixing bowls
- ✅ Hand or stand mixer
- ✅ Rubber spatula
- ✅ Measuring cups and spoons
- ✅ Microwave-safe bowl (for melting chocolate)
Step-by-Step Guide
Make the Crust
Mix 1½ cups chocolate cookie crumbs with ⅓ cup melted butter. Press firmly into a 9-inch pie pan to form an even crust. Refrigerate for 20 minutes to set.
🍪 Tip: Use the bottom of a measuring cup to press down evenly.
Prepare the Peanut Butter Filling
In a large bowl, beat 1 cup peanut butter, 8 oz cream cheese, and 1 cup powdered sugar until smooth.
🥜 Meriem’s tip: Make sure cream cheese is fully softened to avoid lumps!
Fold in Whipped Cream
Gently fold in 1 cup whipped heavy cream using a spatula until fully incorporated. Spread this mixture evenly into the chilled crust and refrigerate for 30 minutes.
🍪 Tip: Fold gently to maintain the airy texture.
Melt the Chocolate
In a microwave-safe bowl, melt 1½ cups dark chocolate chips in 30-second intervals, stirring until smooth.
🍪 Tip: Stir thoroughly to prevent scorching.
Top with Ganache & Garnish
Pour melted chocolate over the peanut butter layer and smooth with a spatula. Sprinkle with ¼ cup chopped peanuts for garnish. Chill for at least 2 hours to fully set.
🍪 Tip: Work quickly to spread chocolate before it sets.
Slice & Serve
Once firm, Slice into 8 wedges with a sharp knife, wiping the blade between cuts for clean slices, and serve chilled with a big smile!
🍫 Serving tip: Dip your knife in hot water before slicing for clean cuts.
Nutritional Information (Per Slice – Approximate)
- Calories: 450
- Carbohydrates: 32g
- Sugar: 21g
- Protein: 7g
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Fiber: 3g
- Sodium: 160mg
- Cholesterol: 45mg
Topping Suggestions
Want to take this pie over the top? Try:
- Drizzle of caramel or peanut butter sauce
- Mini chocolate chips or Reese’s Pieces
- Shaved chocolate curls
- Crushed pretzels for crunch
- Sea salt flakes
- A dollop of whipped cream or Cool Whip
How to Store & Reheat
Storage:
- Fridge: Cover and store for up to 5 days.
- Freezer: Freeze tightly wrapped for up to 1 month.
Thawing:
- Let sit at room temp for 15 minutes or thaw in fridge overnight for best texture.
What to Serve With
This pie is a showstopper on its own but pairs beautifully with:
- Cold milk or almond milk 🥛
- Fresh raspberries or strawberries 🍓
- Hot espresso or coffee ☕
- Chilled sweet liqueur 🍷
- Vanilla or salted caramel ice cream 🍨
Ingredient Substitutions Recap
- Chocolate Cookie Crumbs → Graham Cracker Crumbs: Lighter, sweeter crust.
- Peanut Butter → Almond Butter: Nutty, similar creaminess.
- Cream Cheese → Vegan Cream Cheese: Dairy-free, tangy substitute.
- Dark Chocolate Chips → Milk Chocolate: Sweeter, creamier topping.
- Heavy Cream → Coconut Whipped Cream: Vegan, tropical flavor.
FAQs
Can I make peanut butter pie ahead of time?
Yes! It’s perfect for make-ahead. Prepare and refrigerate up to 2 days before serving.
Can I freeze peanut butter pie?
Absolutely. Wrap tightly and freeze for up to 1 month. Thaw in fridge overnight.
Can I use crunchy peanut butter in peanut butter pie?
Sure! It’ll add texture to the filling, but make sure it’s not too dry.
Can I skip the chocolate topping?
You can! Just double the filling layer or top with whipped cream and peanut butter drizzle instead.
How do I prevent the chocolate topping from cracking?
Cool the melted chocolate slightly before pouring and spread gently. Chill gradually in the fridge.
Chocolate Peanut Butter Pie
Ingredients
- 1½ cups chocolate cookie crumbs
- ⅓ cup unsalted butter melted
- 1 cup creamy peanut butter
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup heavy cream whipped
- 1½ cups dark chocolate chips melted
- ¼ cup chopped peanuts for garnish
Instructions
- Mix chocolate cookie crumbs with melted butter, press into a 9-inch pie pan to form the crust, and refrigerate for 20 minutes.
- In a large bowl, beat peanut butter, cream cheese, and powdered sugar until smooth and creamy.
- Fold the whipped heavy cream into the peanut butter mixture until fully combined, then spread evenly over the chilled crust. Refrigerate for 30 minutes.
- Melt the dark chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth, then pour over the peanut butter layer, spreading evenly.
- Sprinkle chopped peanuts on top for garnish, then refrigerate for at least 2 hours to set.
- Slice and serve chilled.
This 🍪🍫 Chocolate Peanut Butter Pie is a rich, creamy dessert dream—effortless to assemble, stunning to serve, and guaranteed to satisfy every sweet tooth. Whether you’re hosting a party or just treating yourself, this pie is the definition of indulgent joy.
If this pie stole your heart, don’t miss my Zesty Lemon Meringue Cheesecake or Oatmeal Chocolate Chip Peanut Butter Bars. 💬 Let me know how it turned out in the comments and tag your slice with #MeriemDesserts!
