The first bite of this No-Bake Chocolate Peanut Butter Pie is a little moment of comfort, a cool, silky wedge that melts across the tongue, with the toasted scent of graham crackers and the deep, familiar warmth of peanut butter. It is the kind of dessert you bring to summer evenings, birthday gatherings, or a quiet Sunday when you want something indulgent that does not require an oven, fuss, or an hour of babysitting. Serve it chilled, topped with flaky salt or broken chocolate shards, and watch how quickly plates empty and conversations soften.
If you love layered chocolate and peanut butter desserts, this pie sits in the same cozy neighborhood as lighter treats like peanut butter chocolate mousse, and it makes a lovely, more substantial follow up to coffee or fresh fruit.
Why This No-Bake Chocolate Peanut Butter Pie Works
This pie succeeds because it balances textures and temperatures in a very friendly way. The crust has a gentle crunch and buttery aroma, the peanut butter filling is luxuriously creamy, and the glossy chocolate top gives a neat, slightly firm finish that cracks softly when you slice through it. The combination is familiar and satisfying, yet the no-bake method keeps the process relaxed and forgiving.
You will also love how adaptable the recipe is, it feels rich without being fussy, and it comes together quickly on busy days. A few reasons to make it now
• Minimal equipment, only bowls and a mixer or a whisk
• No oven time, great for warm weather or last minute entertaining
• Easily scaled up or turned into individual cups for parties
What You’ll Need
Think of the ingredients as collaborators, each one pulling its weight. The graham crumbs create a toasty base that contrasts with the silky filling, the butter binds and flavors, the peanut butter brings body and nutty depth, and the whipped cream lightens the whole mixture into a mousse like texture. The melted chocolate forms a shiny cap that keeps slices neat and adds that final note of showmanship.
If you prefer a cookie crumb crust, you could swap graham crumbs for an oatmeal cookie crumb made from chocolate peanut butter oatmeal cookies, for extra chew and flavor. Now for the clean ingredient list
• 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
Notes, briefly, use room temperature cream for easier whipping, and choose a smooth peanut butter for the most velvety filling, unless you prefer a crunchy texture.
How to Cook No-Bake Chocolate Peanut Butter Pie
- Combine the graham cracker crumbs and melted butter in a bowl, stir until the crumbs are evenly moistened and smell warmly of toasted crackers, then press the mixture firmly into the bottom and up the sides of a 9 inch pie pan to form the crust, creating an even, compact surface with the back of a spoon.
- In another bowl, beat the creamy peanut butter and powdered sugar together until smooth and glossy, scraping down the sides so no streaks remain, you should feel the mixture thicken and become silky under your beaters.
- In a chilled mixing bowl, whip the heavy cream until stiff peaks form, the cream should hold firm ridges and feel airy when you lift the whisk, but not grainy.
- Gently fold one third of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining whipped cream slowly, keeping as much air as possible, the filling will look pale and fluffy with a satiny sheen.
- Spread the filling evenly into the prepared crust, smoothing the top with a spatula so the surface is uniform and inviting, you will see the filling sit high and soft above the crust.
- Melt the chocolate chips with the milk in a small pan over low heat or in short bursts in the microwave, stirring often until the chocolate is glossy and completely smooth, then spoon the chocolate over the top of the peanut butter layer and tip the pan to let it settle into an even layer.
- Cover the pie loosely with plastic wrap and chill it for at least 4 hours, until the filling is set and the chocolate top has slightly firmed, when ready the pie should cut cleanly and hold its shape.
Prep ~ 20 minutes, Cook ~ 0 minutes, Total ~ 4 hours 20 minutes, Servings ~ 8, Kcal ~ 600 per serving
Make-Ahead and Prep Tips
You can make most of this pie ahead and enjoy the relaxed payoff later. The crust and peanut butter filling can both be prepared a day in advance, keep them covered and refrigerated, then assemble and add the chocolate top on the day you plan to serve. If you want to speed things on party day, chill the filled pie overnight then finish with the melted chocolate the morning of your event.
To transport, make the pie fully and keep it in a tightly sealed container or pie carrier, place it on ice or in a cooler for long drives. For a quick last minute flourish, pipe a ring of whipped cream around the edge and sprinkle with chopped peanuts, grated chocolate, or a pinch of flaky sea salt just before serving.
Storing and Reheating
Store the pie covered in the refrigerator for up to four days, it retains its best texture within the first 48 hours, after that the crust may soften slightly but the flavor remains excellent. If you want to freeze the pie, wrap it well in plastic wrap and then foil, freeze for up to one month, and thaw in the refrigerator overnight before serving.
Avoid reheating the entire pie, instead allow slices to come to room temperature for 10 to 15 minutes for the flavors to open up, if you prefer a warm center gently zap a single slice in the microwave for 6 to 10 seconds to loosen the filling, watch closely so the filling does not melt. A sure sign the pie is fresh and ready is a firm, glossy chocolate top and a light, airy peanut butter layer that springy to the touch.
Perfect Pairings
• Fresh raspberries or sliced strawberries for bright acidity
• A scoop of vanilla ice cream, for hot summer contrasts
• Toasted peanuts or a drizzle of salted caramel for crunch and salt
• Strong coffee or espresso for a bitter counterpoint
• Light whipped cream and a dusting of cocoa powder for elegance
Make It Your Own
• Swap the smooth peanut butter for crunchy peanut butter, fold in a handful of chopped peanuts for texture and a nut forward bite.
• Create a chocolate cookie crust by pulsing chocolate sandwich cookies into crumbs and using them in place of graham crackers, it deepens the chocolate note.
• Turn this into mini pies or tartlets using a muffin tin, press the crust into small cups, and adjust chilling time down to 2 to 3 hours.
• Use dark chocolate for the top if you like a less sweet finish, the bittersweet edge complements the peanut butter beautifully.
• Add a teaspoon of instant espresso powder to the melted chocolate for a mocha lift, it brightens the chocolate flavor without adding liquid.
• Make a layered mousse variation by folding half the whipped cream into a whipped chocolate mixture and adding a chocolate mousse layer between the peanut filling and chocolate top, think of it as a two tone indulgence. For ideas on complementary cookies or treats, try this brown butter chocolate chip cookies recipe as an accompaniment.
• Replace part of the heavy cream with mascarpone for an extra creamy, slightly tangy filling, but keep the total volume of dairy to ensure proper set.
Pro Tips for Best Results
• Chill the mixing bowl and beaters before whipping the cream, cold tools help you reach stiff peaks faster.
• Press the crust firmly into the pan so it holds together, use a glass or measuring cup to compact the crumbs for a crisp finish.
• When folding the whipped cream into the peanut butter, use a gentle cutting motion to keep the mixture airy and light.
• Melt chocolate slowly over low heat or in 15 second microwave bursts, stirring between each burst, to avoid seizing.
• Let the pie chill uninterrupted in the fridge for at least 4 hours, this resting time is crucial for the filling to firm and the chocolate to set.
• For cleaner slices, run a sharp knife under hot water, dry it, then cut, wiping the blade between slices.
Frequently Asked Questions
• Can I use natural peanut butter?
Yes, you can use natural peanut butter, though it is looser and may yield a slightly softer filling. Chill the natural peanut butter for a short time or add a touch less milk when smoothing the filling to keep the texture stable.
• What can I substitute for heavy whipping cream?
You can use a stabilized whipped topping or a light mascarpone blend for a slightly different texture, but heavy cream whips to the nicest peaks and gives the best mouthfeel. If using a substitute, watch for texture changes and adjust chilling time.
• How long does the pie need to set?
Plan for at least four hours in the refrigerator, overnight if possible. The filling firms as it chills, and the chocolate layer needs time to develop a neat, set surface for clean slices.
• Can I freeze slices instead of the whole pie?
Yes, freeze individual slices on a tray until solid, then wrap them tightly and store in an airtight container for up to one month. Thaw in the refrigerator before serving to preserve the best texture.
• Why did my chocolate top look dull instead of glossy?
If the chocolate was overheated or had moisture introduced, it can lose sheen. Melt gently, stir until smooth, and pour at room temperature. A thin brush of neutral oil or a tiny dab of butter mixed in while warm can restore sheen, but use sparingly.
• How do I get neat slices every time?
Chill well so the filling is firm, and use a hot, dry knife for cutting. Wipe the blade between cuts to prevent residue buildup, and let slices sit at room temperature for just a few minutes before serving if you prefer a softer bite.
Final Thoughts
No-Bake Chocolate Peanut Butter Pie is one of those recipes that feels like a small celebration every time you make it, it asks for little effort and returns a lot of comfort. Its layered textures and familiar flavors make it an easy favorite for family gatherings, potlucks, or an indulgent weeknight dessert. Try it as written or use one of the variations to match your pantry, and please come back to the recipe when you need a reliably delicious, no-fuss treat. Enjoy making it soon, and relish each cool, creamy slice.
Print
No-Bake Chocolate Peanut Butter Pie
- Total Time: 260 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cool, silky no-bake pie combining creamy peanut butter with a crunchy graham cracker crust and a glossy chocolate top.
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
- Combine graham cracker crumbs and melted butter in a bowl, stirring until moistened. Press mixture into the bottom and sides of a 9-inch pie pan.
- In another bowl, beat creamy peanut butter and powdered sugar until smooth.
- In a chilled bowl, whip heavy cream until stiff peaks form.
- Fold one-third of the whipped cream into the peanut butter mixture, then fold in the remaining whipped cream until fluffy.
- Spread filling evenly into prepared crust.
- Melt chocolate chips with milk, stirring until smooth. Spoon over peanut butter layer.
- Cover loosely and chill for at least 4 hours until set.
Notes
Use room temperature cream for easier whipping. For a crunchy texture, consider using chunky peanut butter.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 30g
- Sodium: 250mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: no-bake dessert, peanut butter pie, chocolate pie, summer dessert, easy pie recipe
