No-Bake Chocolate Peanut Butter Pie Recipe

Introduction

This No-Bake Chocolate Peanut Butter Pie is a creamy, dreamy dessert that combines the rich flavors of peanut butter and chocolate in a crunchy graham cracker crust. Perfect for warm days or when you want a quick yet impressive treat without turning on the oven.

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

1. Step 1: In a bowl, mix the graham cracker crumbs with the melted butter until evenly combined.
2. Step 2: Press the crumb mixture firmly into the bottom and up the sides of a pie pan to form the crust.
3. Step 3: In another bowl, combine the creamy peanut butter and powdered sugar until smooth.
4. Step 4: In a separate bowl, whip the heavy cream with a mixer until stiff peaks form.
5. Step 5: Gently fold the whipped cream into the peanut butter mixture until fully incorporated and light.
6. Step 6: Spread the peanut butter filling evenly into the prepared graham cracker crust.
7. Step 7: Melt the chocolate chips with the milk, either in a microwave-safe bowl in short bursts or over a double boiler, stirring until smooth.
8. Step 8: Pour the melted chocolate over the peanut butter filling, spreading it evenly.
9. Step 9: Chill the pie in the refrigerator for at least 4 hours, allowing it to set before serving.

Tips & Variations

• For a crunchier crust, toast the graham cracker crumbs lightly before mixing with butter.
• Use crunchy peanut butter for added texture inside the filling.
• Try swapping the chocolate chips for dark or white chocolate to change up the flavor.
• Add a pinch of salt to the peanut butter mixture to enhance the flavors.

Storage

Store the pie covered in the refrigerator for up to 3 days. If you need to store it longer, freeze the pie wrapped tightly in plastic wrap and aluminum foil for up to 1 month. Thaw in the refrigerator before serving. Reheat is not recommended as it’s best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, using crunchy peanut butter adds a pleasant texture to the filling, making the pie more interesting to bite into.

Do I have to chill the pie for 4 hours?

Chilling for at least 4 hours helps the filling firm up and the flavors meld together. If you’re short on time, chilling for a minimum of 2 hours can work, but the texture might be softer.

No-Bake Chocolate Peanut Butter Pie Recipe

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4.6 from 189 reviews

This No-Bake Chocolate Peanut Butter Pie features a crunchy graham cracker crust filled with a creamy, sweet peanut butter filling topped with a smooth chocolate ganache. It’s an easy, decadent dessert perfect for gatherings or when you want a delicious treat without turning on the oven.

• Author: Logan
• 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

Ingredients

Scale 1x2x3x

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

1. Prepare crust: In a bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a pie pan to form an even crust.
2. Make peanut butter filling: In a separate bowl, combine the creamy peanut butter and powdered sugar, mixing until smooth and well incorporated.
3. Whip cream: In another chilled bowl, whip the heavy whipping cream using a hand mixer or stand mixer until stiff peaks form, meaning the peaks hold their shape firmly when the beaters are lifted.
4. Combine filling and cream: Gently fold the whipped cream into the peanut butter mixture, being careful to maintain the airiness and create a light, fluffy filling.
5. Fill the crust: Spread the peanut butter filling evenly over the prepared graham cracker crust, smoothing the top with a spatula.
6. Melt chocolate topping: In a microwave-safe bowl or over a double boiler, melt the chocolate chips with the milk, stirring until smooth and glossy to create a ganache.
7. Top the pie: Pour the melted chocolate mixture over the peanut butter filling, spreading gently to cover the surface evenly.
8. Chill: Refrigerate the pie for at least 4 hours to allow it to set properly before slicing and serving.

Notes

• For an extra crunchy crust, lightly toast the graham cracker crumbs before mixing with butter.
• You can substitute creamy peanut butter with natural peanut butter for a more intense flavor but expect a slightly denser filling.
• Make sure the bowl and beaters are cold before whipping the cream to achieve the best volume.
• If you prefer a thicker chocolate layer, add more chocolate chips or reduce the milk amount.
• Store leftover pie covered in the refrigerator for up to 3 days to maintain freshness.

Keywords: No-Bake Pie, Chocolate Peanut Butter Pie, Easy Dessert, Graham Cracker Crust, No Oven Dessert