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Chocolate Peanut Butter Cream Pie Easy No-Bake Dessert

Chocolate Peanut Butter Cream Pie

This Chocolate Peanut Butter Cream Pie is a luscious, no-bake dessert featuring a creamy peanut butter filling nestled in a graham cracker crust and topped with silky chocolate ganache. Perfect for holidays, celebrations, or any time you crave a rich, indulgent treat!
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Prep Time 25 minutes
Total Time 4 hours 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 1 Graham cracker crust store-bought or homemade
  • 1 cup Creamy peanut butter full-fat for best texture
  • 1 cup Powdered sugar sifted for smoothness
  • 8 oz Cream cheese softened
  • 1 cup Heavy whipping cream whipped to stiff peaks
  • 1 cup Semi-sweet chocolate chips
  • 1.5 cups Milk
  • 1 tsp Vanilla extract
  • 0.25 cup Chopped peanuts optional for garnish

Method
 

  1. 1. Make the Filling: In a large bowl, beat the peanut butter, powdered sugar, and softened cream cheese until smooth and creamy.
  2. 2. Whip the Cream: In a separate chilled bowl, whip heavy whipping cream to stiff peaks using a hand or stand mixer.
  3. 3. Combine: Gently fold the whipped cream into the peanut butter mixture until no white streaks remain, keeping the filling light and fluffy.
  4. 4. Fill the Crust: Spoon the peanut butter filling into the graham cracker crust, spreading evenly with a spatula. Smooth the top.
  5. 5. Make the Ganache: In a microwave-safe bowl, combine chocolate chips and milk. Heat in 30-second intervals, stirring each time, until smooth and glossy. Stir in vanilla extract.
  6. 6. Top the Pie: Pour the warm ganache evenly over the peanut butter filling, tilting the pie gently to coat the surface.
  7. 7. Chill: Refrigerate the pie for at least 4 hours, or overnight, until fully set.
  8. 8. Serve: Garnish with chopped peanuts if desired, slice, and serve cold.

Notes

Pro Tip: For an extra-decadent version, sprinkle crushed graham crackers or mini chocolate chips over the ganache before chilling. Store covered in the refrigerator for up to 4 days.