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No-Bake Chocolate Peanut Butter Pie

No-Bake Chocolate Peanut Butter Pie

This No-Bake Chocolate Peanut Butter Pie is a decadent, creamy dessert featuring a graham cracker crust, a smooth chocolate layer, and a luscious peanut butter cream filling. Perfect for when you crave something rich and indulgent without turning on the oven!
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 10 slices
Course: Dessert, No-Bake
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs about 150g
  • 0.25 cup granulated sugar 50g
  • 6 tbsp unsalted butter melted, 85g
Chocolate Layer
  • 1 cup semi-sweet chocolate chips 170g
  • 2 tbsp unsalted butter 28g
  • 1-2 tbsp milk or heavy cream optional, 15–30ml
Peanut Butter Filling
  • 8 oz cream cheese softened, 225g
  • 1 cup creamy peanut butter 240g
  • 1 cup powdered sugar sifted, 120g
  • 1 tsp vanilla extract
  • 1.5 cups heavy whipping cream very cold, 360ml
Toppings
  • 0.5 cup chocolate syrup or thin ganache 120ml
  • 0.5 cup milk chocolate chips 85g
  • small peanut butter cups chopped, optional
  • 0.25 cup reserved peanut butter filling for piping, optional

Method
 

  1. Make the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom and sides of a 9-inch pie plate. Chill for 15–20 minutes.
  2. Prepare the Chocolate Layer: Melt the semi-sweet chocolate chips and butter in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in milk or cream if desired. Spread evenly over the crust and chill for another 15–20 minutes.
  3. Make the Peanut Butter Filling: Beat the softened cream cheese and peanut butter together until smooth and creamy. Mix in the powdered sugar and vanilla. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until light and airy. Reserve 1/4 cup of the filling if you plan to pipe decorations later.
  4. Assemble the Pie: Spread the peanut butter filling evenly over the chilled chocolate layer. Cover the pie and refrigerate for at least 4 hours, or overnight, until firm.
  5. Decorate and Serve: Drizzle with chocolate syrup or ganache, then sprinkle with chocolate chips and chopped peanut butter cups. Pipe reserved filling decoratively if desired. Serve cold and enjoy!

Notes

For a lighter version, use reduced-fat cream cheese and light whipped topping instead of heavy cream. Swap graham crackers for Oreo crumbs for an extra chocolatey crust. The pie sets best when chilled overnight.