Chocolate Peanut Butter Pie is a no-bake, quick and easy dessert that only requires a pre-made chocolate graham cracker crust and 4 ingredients! Filled with peanut butter, cream cheese, confectioners sugar, and cool whip, this no-bake chocolate peanut butter pie recipe is a crowd favorite dessert for Thanksgiving, Christmas, or a weeknight dinner!
You’re going to love the creamy peanut butter filling! Make it once and you’ll see what it tops the list of my favorite peanut butter pies.
EASY NO BAKE CHOCOLATE PEANUT BUTTER PIE
Ready for an easy dessert loaded with flavor? This Chocolate Peanut Butter Pie recipe is just what you need. Even if you consider yourself a beginner baker, you’ll love the ease of this pie! Everyone in your family will crave more after just one piece of this creamy chocolate pie.
With the middle of the pie is made using peanut butter, cream cheese, Cool Whip, and confectioners sugar, you know it’s going to have the perfect texture and balance of sweetness in every single bite.
This is one of those desserts that literally take just a few moments to whip up and will be gone before you even know what happened. But don’t worry…that just leaves room for you to make it again!
I’m also a HUGE fan of this No-Bake Peanut Butter Pie which is very similar except that it doesn’t have the added chocolate/peanut butter flavor from the Reese Cups.
While the middle of the pie is heavenly, there’s no denying that the top of this pie is what is going to take over your tastebuds by storm. Crushed-up Reese’s cups, mini chocolate chips, and drizzled peanut butter take the flavor of this pie totally over the top.
Pair a slice of this pie up with a cool glass of milk and you might as well call it a day. You know that life is good when you’re able to enjoy a slice of this pie and savor every single bite.
INGREDIENTS TO MAKE CHOCOLATE PEANUT BUTTER PIE
See recipe card below this post for ingredient quantities and full instructions.
- Store-bought chocolate graham cracker crust – You can also use an Oreo crust for added flavor!
- Peanut butter – Creamy peanut butter works best!
- Cream cheese – Add once it’s at room temperature.
- Confectioner’s sugar
- Cool Whip
- Crushed Reese’s Peanut Butter Cups
- Mini chocolate chips – Regular sized chocolate chips work fine, too.
HOW TO MAKE CHOCOLATE PEANUT BUTTER PIE
HOW TO MAKE CHOCOLATE PEANUT BUTTER PIE- Combine ingredients – In a bowl, combine cream cheese, peanut butter, and confectioners’ sugar. Whip until smooth.
- Add in whipped cream – Fold in whipped topping and combine well.
- Pour filling into the pie crust – Pour into the pie shell to fill.
- Add toppings – Top with crushed up Reese’s cups, chocolate chips, and melted peanut butter.
- Put it in the refrigerator – Refrigerate for at least 2 hours before serving.
Pro Tip
Once your pie is chilled and you are ready to cut, use a large, sharp knife and make cuts across the pie. You may want to clean your knife in-between cuts for the prettiest slices.
TOPPING VARIATION
Let’s be real…the more toppings, the better. If you want to add on even more toppings, you can.
Some other topping ideas that might be a huge hit are:
- Hot Fudge
- Toasted Coconut
- Peanut Butter Chocolate Chips
- White Chocolate Chips
- Shaved Chocolate
- Whipped Cream
- Drizzled peanut butter mixture
- Fine crumbs of Oreos
- Homemade chocolate ganache topping
- Chopped peanuts
FAQS
To get the most flavor from this pie, you really need to consume it within three days of making it. Any longer than that and you might want to consider adding it to your freezer for later.
Of course! I just typically don’t have the time to make that happen. While I’m a HUGE fan of using premade crusts for pies when time is of the essence, I also think that homemade crusts are going to have more flavor and taste ultimately.
If you have a favorite pie crust recipe that you swear by, use it for this pie! You could use crushed-up Oreos or graham cracker crumbs – both would be amazing!
TIPS FOR SUCCESS
- The recipe calls for a pre-made crust but you can make your own using graham cracker crumbs. Just use the recipe on my No-Bake Cheesecake post.
- If you need more than one pie, you can easily double the recipe and add to either two pie shells or one 9×13 dish.
- You may want to freeze this pie and have it as a frozen treat! It’s just as delicious!
- Chill this pie for at least 2 hours to give the flavors time to develop and firm.
- Once your pie is chilled and you are ready to cut, use a large, sharp knife and make cuts across the pie. You may want to clean your knife in-between cuts for the prettiest slices.
- To Freeze: Cover the pie with plastic wrap and then tightly with foil (to avoid freezer burn).
- To Serve: When ready to serve, remove the peanut butter pie from the freezer and cut it into slices with a sharp knife.
- Leftovers: Cover any leftovers tightly and return promptly to the fridge or freezer.
See where I’m going with this? The more sweet topping choices, the more you can vary up the outcome and flavor of this easy pie recipe!
MORE PEANUT BUTTER DESSERTS
- No-Bake Peanut Butter Pie
- Peanut Butter Fluff Pie
- Peanut Butter Chocolate Cake Mix Cookies
- Peanut Butter Chocolate Buckeyes
Chocolate Peanut Butter Pie
Ingredients
- 1 premade chocolate graham cracker pie crust
- 1 cup peanut butter
- 8 oz cream cheese softened
- 1 cup confectioners’ sugar
- 8 oz whipped topping Cool Whip
Topping
- 4 Reese's Cups crushed up
- 1/4 cup mini chocolate chips
- 1/4 cup peanut butter melted for drizzling
Instructions
- In a bowl, combine cream cheese, peanut butter, and confectioners’ sugar. Whip until smooth.
- Fold in 8oz Cool Whip whipped topping and combine well. (this is one container of Cool Whip)
- Pour into the pie shell to fill.
- Top with Reese's Cups, mini chocolate chips, and drizzle with melted peanut butter
- Refrigerate for at least 2 hours before serving.
Video
Notes
- Chill this pie for at least 2 hours to give the flavors time to develop and firm.
- Once your pie is chilled and you are ready to cut, use a large, sharp knife and make cuts across the pie. You may want to clean your knife in-between cuts for the prettiest slices.
-
To Freeze: Cover the pie with plastic wrap and then tightly with foil (to avoid freezer burn).
-
To Serve: When ready to serve, remove the peanut butter pie from the freezer and cut into slices with a sharp knife.
-
Leftovers: Cover any leftovers tightly and return promptly to the fridge or freezer.
- This pie can be made several days in advance and served when desired.
This was so good! I was looking for a recipe for a chocolate pie with peanut butter and stumbled upon this recipe. I’m glad I found this recipe! Everyone loved it.
Our stores are out of cool whip, any idea if whipped cream would work?
This looks really good please send me the website thank you
I have been making this exact pie without any toppings since the 1980’s and always freeze it. It is my special go to pie if I’m not feeling well.
I made this pie tonight and it’s amaIng!!!!
I LOVE ANYTHING WITH PEANUT BUTTER
I made this pie…YUM! I added a piped layer of whipped topping, crushed peanuts, chopped reeses and drizzled with chocolate and peanut butter. lThanks
I made this pie…YUM! I added a piped layer of whipped topping, crushed peanuts, chopped reeses and drizzled with chocolate and peanut butter. Family loved it. Thanks
Very good pie. Every one enjoyed it. Will be making it for Thanksgiving.
Very good pie
its so good
it looks very good. please send me the website thank you
So Easy and Delicious. I used mini M& M’s for toping as that was all I had. It’s a keeper recipe. YUM!!!
Great recipe, we made this pie for a ladies luncheon, the ladies sure enjoyed every bite !!
I made this for a women’s Bible study group and they loved it….and so did I. So I’m making it again for our Dine Around group and we’re the dessert stop!😋