If you have a sweet tooth that craves something rich, creamy, and utterly irresistible, this No-Bake Chocolate Peanut Butter Pie Recipe is going to become your new best friend. Imagine the perfect harmony of smooth peanut butter, luscious chocolate, and a dreamy, velvety filling set into a crunchy Oreo crust—all without turning on your oven. It’s a dessert that feels indulgent yet is delightfully easy to whip up, making it ideal for gatherings, last-minute treats, or whenever you simply want to treat yourself.
Ingredients You’ll Need
This No-Bake Chocolate Peanut Butter Pie Recipe calls for simple, pantry-friendly ingredients that each play a key role in building layers of flavor and texture. From the classic Oreo crust to the creamy peanut butter filling and the decadent chocolate ganache topping, every ingredient is essential to create that perfect pie.
- 22 Oreo cookies: The base of this pie, crushed to form a crunchy, chocolaty crust that holds everything together perfectly.
- 5 Tablespoons unsalted butter (melted): Helps bind the Oreo crust and adds richness without overpowering.
- 8 ounces cream cheese (softened): Adds creamy tang and a smooth texture to the peanut butter filling.
- 1 1/2 cups peanut butter (smooth): The star of the show, giving the pie its signature nutty flavor and luscious body.
- 1/2 cup powdered sugar: Sweetens the filling while keeping it light and airy.
- 8 ounces Cool Whip: Provides fluffiness and lightness so the pie feels silky instead of dense.
- 1 cup semi-sweet chocolate chips: For that rich chocolate topping, bringing bittersweet contrast to creamy peanut butter.
- 2 Tablespoons peanut butter: Adds flavor and richness to the chocolate ganache topping.
- 1/2 cup heavy whipping cream: Used in the ganache to create a smooth, glossy finish that’s simply divine.
- 1/2 cup unsalted butter (softened): Helps build a fluffy peanut butter frosting to swirl or spread on top of the pie.
- 1/4 cup peanut butter: Adds extra peanut buttery goodness to the frosting layer.
- 1 tsp vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1 cup powdered sugar: Sweetens the frosting to balance the nutty flavor beautifully.
- 4-5 Tablespoons heavy whipping cream: Adjusts the frosting texture to creamy perfection.
How to Make No-Bake Chocolate Peanut Butter Pie Recipe
Step 1: Create the Oreo Crust
Start by crushing the 22 Oreo cookies into fine crumbs. You can use a food processor or place them in a zip-top bag and crush with a rolling pin. Combine these crumbs with 5 tablespoons of melted unsalted butter, mixing until evenly moistened. Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Pop this in the fridge to chill and set while you prepare the filling, setting the foundation for the luscious pie to come.
Step 2: Prepare the Peanut Butter Filling
In a large bowl, beat together the softened cream cheese and 1 1/2 cups smooth peanut butter until perfectly creamy and smooth. Add in 1/2 cup powdered sugar and mix until fully combined to achieve that ideal sweetness. Gently fold in 8 ounces of Cool Whip to lighten the mixture, making the filling fluffy and dreamy instead of dense. Spread this peanut butter filling evenly over the chilled Oreo crust, creating a beautiful peanut buttery layer.
Step 3: Make the Chocolate Peanut Butter Ganache
In a small saucepan, heat 1/2 cup heavy whipping cream just until it begins to simmer. Remove from heat and stir in 1 cup semi-sweet chocolate chips and 2 tablespoons peanut butter until fully melted and glossy. Let the ganache cool slightly, then pour it gently over the peanut butter filling, spreading it to cover the surface completely. This luscious topping introduces a rich, bittersweet balance that elevates the entire pie experience.
Step 4: Whip Up the Peanut Butter Frosting
Beat together 1/2 cup softened unsalted butter and 1/4 cup peanut butter until creamy. Add 1 teaspoon vanilla extract and 1 cup powdered sugar, mixing until everything is smooth. Adjust the consistency with 4 to 5 tablespoons heavy whipping cream to get a spreadable, fluffy texture. Dollop or pipe this frosting on top of the chocolate ganache for an extra layer of peanut buttery sweetness. Refrigerate the pie for at least 4 hours, preferably overnight, to let all the flavors meld beautifully and the pie firm up perfectly.
How to Serve No-Bake Chocolate Peanut Butter Pie Recipe
Garnishes
Garnishing your pie is where you can have fun and add a personal touch. Sprinkle some crushed Oreos or chopped peanuts on top for crunch and texture contrasts. A few mini peanut butter cups or chocolate shavings also look stunning and boost that indulgent vibe. Fresh whipped cream dollops create softness for every bite. These simple touches make your pie not just delicious but utterly inviting.
Side Dishes
This No-Bake Chocolate Peanut Butter Pie Recipe is pretty much a star all on its own, but it pairs wonderfully with fresh fruits like strawberries or raspberries, which add brightness and a bit of tartness to cut through the richness. A cup of hot coffee or a cold glass of milk complements the peanut butter and chocolate flavors perfectly, balancing every indulgent forkful.
Creative Ways to Present
Want to impress guests even more? Serve individual slices on pretty plates with a drizzle of caramel or chocolate syrup. Try layering the filling and ganache in clear glasses for a deconstructed pie parfait presentation. Or garnish each slice with a peanut butter cup or a chocolate-dipped spoon to make each bite feel extra special. This pie’s versatility really shines when it comes to presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, store leftovers in an airtight container in the refrigerator. This helps keep the crust crisp and the filling fresh, maintaining that delightful texture and flavor. Your pie will stay perfect for up to 4 days, so you can savor every last bite without worry.
Freezing
If you want to save some pie for later, this No-Bake Chocolate Peanut Butter Pie Recipe freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil, then pop it in the freezer for up to a month. Thaw overnight in the refrigerator before serving to preserve its creamy, luscious texture.
Reheating
This pie is best enjoyed cold, straight from the fridge, so reheating is not recommended. Warming up will soften the filling too much and cause the crust to lose its crunch. Keep it chilled for the best flavors and satisfying bite.
FAQs
Can I use crunchy peanut butter instead of smooth?
Absolutely! Using crunchy peanut butter will add a delightful texture to the pie filling, giving each bite a little extra crunch. Just make sure to mix it well so the texture is evenly distributed.
Is there a substitute for Cool Whip?
Yes, you can use homemade whipped cream or any dairy-free whipped topping if you prefer. Just be sure it’s fluffy and stable enough to keep the filling light and airy.
Can I make this pie gluten-free?
You can swap the Oreo cookies for gluten-free chocolate sandwich cookies. Make sure to check the other ingredients to ensure they are also gluten-free for a worry-free treat.
How long does the pie need to chill before serving?
We recommend chilling the pie for at least 4 hours, though overnight is best. This allows the filling to firm up and the flavors to meld perfectly for the best experience.
Can I double this recipe for a larger gathering?
Definitely! This No-Bake Chocolate Peanut Butter Pie Recipe scales up well. Just use a larger pan or multiple pies and adjust chilling time accordingly to ensure each pie sets properly.
Final Thoughts
This No-Bake Chocolate Peanut Butter Pie Recipe truly feels like a hug on a plate—rich, comforting, and oh-so-satisfying. Whether you’re making it for a special occasion or just because you deserve a treat, it never fails to delight. Give it a try and watch how it becomes an instant favorite among family and friends, bringing smiles with every luscious bite.
Print
No-Bake Chocolate Peanut Butter Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No-Bake Chocolate Peanut Butter Pie is a rich and creamy dessert featuring a crunchy Oreo crust, a smooth peanut butter cream cheese filling, and a luscious chocolate peanut butter ganache topping. Perfect for peanut butter and chocolate lovers looking for an easy, indulgent treat without turning on the oven.
Ingredients
Crust
- 22 Oreo cookies
- 5 Tablespoons unsalted butter, melted
Peanut Butter Filling
- 8 ounces cream cheese, softened
- 1 1/2 cups smooth peanut butter
- 1/2 cup powdered sugar
- 8 ounces Cool Whip
Chocolate Peanut Butter Ganache
- 1 cup semi-sweet chocolate chips
- 2 Tablespoons peanut butter
- 1/2 cup heavy whipping cream
Peanut Butter Whipped Topping
- 1/2 cup unsalted butter, softened
- 1/4 cup peanut butter
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 4–5 Tablespoons heavy whipping cream
Instructions
- Prepare the Crust: Crush the 22 Oreo cookies into fine crumbs, either using a food processor or placing them in a sealed plastic bag and crushing with a rolling pin. Mix the crushed Oreos with 5 tablespoons of melted unsalted butter until evenly combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust. Place the crust in the refrigerator to chill while preparing the filling.
- Make the Peanut Butter Filling: Using a mixer, beat the softened cream cheese, 1 1/2 cups smooth peanut butter, and 1/2 cup powdered sugar together until smooth and creamy. Gently fold in the 8 ounces of Cool Whip until fully incorporated to create a light, fluffy filling. Spread this peanut butter filling evenly over the chilled Oreo crust, smoothing the top. Return the pie to the refrigerator to set while preparing the ganache.
- Prepare the Chocolate Peanut Butter Ganache: In a microwave-safe bowl, heat 1 cup of semi-sweet chocolate chips and 2 tablespoons peanut butter with 1/2 cup heavy whipping cream in 20 to 30 second intervals, stirring well between each until the mixture is smooth and glossy. Allow the ganache to cool slightly, then pour evenly over the peanut butter filling layer, gently spreading to cover the surface. Chill the pie to let the ganache set.
- Make the Peanut Butter Whipped Topping: Beat 1/2 cup unsalted softened butter, 1/4 cup peanut butter, and 1 teaspoon vanilla extract until creamy. Gradually add 1 cup powdered sugar, beating to combine. Add 4 to 5 tablespoons heavy whipping cream a tablespoon at a time, beating until fluffy and spreadable. Pipe or spread this peanut butter whipped topping on the pie for decoration. Chill the completed pie for at least 2 hours or until firm before serving.
Notes
- Use a solid crust pressing technique to ensure the Oreo crust holds together well.
- Cool the ganache to room temperature before pouring to prevent melting the filling.
- For extra texture, garnish with chopped peanuts or additional Oreos on top before serving.
- This pie can be made a day ahead and refrigerated for convenient serving.
- Keep the pie refrigerated to maintain structure and freshness.
