Chocolate Peanut Butter Pie is a rich, creamy, and indulgent no-bake dessert that combines the irresistible flavors of chocolate and peanut butter. With a smooth peanut butter filling in a chocolate cookie crust, topped with chocolate ganache, this pie is perfect for any occasion—from holidays to weeknight treats!
Why You’ll Love This Recipe
- No-bake and easy – Simple ingredients with minimal effort.
- Rich and creamy – The perfect blend of chocolate and peanut butter.
- Make-ahead friendly – Chills beautifully and tastes even better the next day.
- Crowd-pleaser – A guaranteed hit for peanut butter lovers!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Chocolate sandwich cookies (like Oreos)
- Melted butter
For the Peanut Butter Filling:
- Cream cheese (softened)
- Peanut butter (creamy)
- Powdered sugar
- Heavy cream (whipped or whipped topping)
- Vanilla extract
For the Chocolate Ganache Topping:
- Semi-sweet chocolate chips
- Heavy cream
Directions
- Prepare the crust – Crush the chocolate cookies into fine crumbs and mix with melted butter. Press into a 9-inch pie pan and chill for at least 30 minutes.
- Make the peanut butter filling – Beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in whipped cream and vanilla until light and fluffy. Spread over the crust.
- Prepare the chocolate ganache – Heat heavy cream until warm (not boiling) and pour over chocolate chips. Let sit for a minute, then stir until smooth.
- Assemble the pie – Pour the ganache over the peanut butter filling and smooth the top.
- Chill and serve – Refrigerate for at least 4 hours (or overnight) before slicing.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 15 minutes
Variations
- Crunchy version – Use crunchy peanut butter for added texture.
- Nut-free option – Substitute with sunflower seed butter.
- Oreo lover’s twist – Add chopped Oreos to the peanut butter filling.
- Extra chocolatey – Mix cocoa powder into the filling for a deeper chocolate flavor.
Storage and Reheating
- Refrigerate: Store in the fridge for up to 5 days.
- Freeze: Wrap in plastic and freeze for up to 2 months.
- Serve cold: Best enjoyed straight from the fridge.
FAQs
Can I use a store-bought crust?
Yes! A pre-made chocolate cookie crust works great for convenience.
Can I make this pie ahead of time?
Yes! It’s best when chilled overnight, making it a great make-ahead dessert.
How do I get a smooth ganache topping?
Let the cream and chocolate sit for a minute before stirring to ensure a silky texture.
Can I use natural peanut butter?
Yes, but stir well before using, as it tends to be oilier.
What’s the best way to cut clean slices?
Use a sharp knife warmed under hot water and wiped clean between cuts.
Can I make this without cream cheese?
Yes! Substitute with an extra cup of whipped cream for a lighter texture.
Can I use milk chocolate instead of semi-sweet?
Yes! Milk chocolate will create a sweeter ganache topping.
What toppings go well with this pie?
Try chopped peanuts, crushed cookies, or a drizzle of caramel sauce.
How can I make this pie dairy-free?
Use dairy-free cream cheese, coconut cream instead of heavy cream, and a vegan butter substitute.
Can I make mini pies instead?
Yes! Use cupcake liners and divide the crust and filling into individual portions.
Conclusion
Chocolate Peanut Butter Pie is an easy, decadent dessert that’s perfect for any occasion. With its rich peanut butter filling, silky ganache, and crunchy chocolate crust, this pie is sure to impress. Try it today and indulge in the perfect combination of chocolate and peanut butter!
PrintChocolate Peanut Butter Pie
Chocolate Peanut Butter Pie is a rich, creamy, and indulgent no-bake dessert that combines the irresistible flavors of chocolate and peanut butter. With a smooth peanut butter filling in a chocolate cookie crust, topped with chocolate ganache, this pie is perfect for any occasion—from holidays to weeknight treats!
- Prep Time: 30 minutes
- Chill Time: 2 hours 30 minutes
- Cook Time: 1 hour
- Total Time: 4 hours
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
For the Crust:
- 24 Oreo cookies, crushed (or 1 ½ cups chocolate cookie crumbs)
- 5 tbsp unsalted butter, melted
For the Peanut Butter Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream (or 1 (8 oz) tub Cool Whip)
For the Chocolate Ganache (Topping):
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 1 tbsp peanut butter (optional, for extra flavor)
Optional Toppings:
- Whipped cream
- Chopped peanuts
- Chocolate shavings
Instructions
1. Make the Crust:
- Crush Oreos into fine crumbs using a food processor or a ziplock bag with a rolling pin.
- Mix crumbs with melted butter until well combined.
- Press mixture firmly into a 9-inch pie dish.
- Chill in the fridge while preparing the filling.
2. Prepare the Peanut Butter Filling:
- In a large bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form (skip if using Cool Whip).
- Gently fold whipped cream into the peanut butter mixture until fluffy.
- Spread evenly over the chilled crust.
3. Make the Chocolate Ganache:
- Heat heavy cream in a small saucepan until hot but not boiling.
- Pour over chocolate chips and let sit for 1 minute.
- Stir until smooth, then mix in peanut butter if using.
4. Assemble & Chill:
- Pour ganache over the peanut butter filling and spread evenly.
- Refrigerate for at least 4 hours (or overnight) until set.
5. Serve & Enjoy!
- Slice and serve chilled, optionally garnished with whipped cream, chopped peanuts, or chocolate shavings.
Notes
✔ Make It Crunchier: Use a graham cracker or pretzel crust instead of Oreos.
✔ Lighter Version: Use light cream cheese and Greek yogurt instead of heavy cream.
✔ Storage: Store in the fridge for up to 5 days or freeze for up to 2 months.