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This Chocolate Peanut Butter Pie combines a rich chocolate crust with a light, creamy peanut butter filling and plenty of Reese’s on top. Even better, it’s a no-bake dessert that comes together quickly with simple ingredients like cream cheese, peanut butter, confectioners’ sugar, and Cool Whip.
If you love easy chocolate desserts, try my Chocolate Cream Pie, Texas Trash Pie, or No-Bake Oreo Dessert next! Pie lovers, my Coconut Cream Pie is another no-fuss favorite.
Why you’ll love this chocolate peanut butter pie recipe!
There are plenty of reasons this recipe is one of my favorite peanut butter pies, but the biggest is just how easy it is. (The chocolate definitely helps too.)
There’s no oven and no complicated cheesecake-style filling to worry about. You simply beat the cream cheese, peanut butter, and sugar until smooth, then fold in Cool Whip to make the filling light and fluffy.
Spoon it into a prepared chocolate crust, add your favorite toppings, and let the refrigerator do the rest!
- No baking required: Using a prepared crust means you don’t even have to turn on the oven.
- Quick and easy: The creamy peanut butter filling comes together in just a few minutes with simple ingredients.
- Chocolate and peanut butter perfection: A chocolate crust, peanut butter filling, Reese’s, and chocolate chips make every bite irresistible.
- Perfect for making ahead: Prepare the pie the night before, let it chill, and dessert is ready when you need it.
Table of Contents
- Why you’ll love this chocolate peanut butter pie recipe!
- Ingredient Notes
- Peanut Butter Pie With Cool Whip vs. Homemade Whipped Cream
- How to Make Chocolate Peanut Butter Pie
- Kasey’s Tips
- Topping Variations
- How to Get Clean Slices
- How to Store and Freeze
- Frequently Asked Questions
- More Peanut Butter Recipes You’ll Love
- No-Bake Chocolate Peanut Butter Pie Recipe
Ingredient Notes
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.
Want a chocolate pie with graham cracker crust instead? A regular graham cracker crust is a delicious option because its slightly honeyed flavor pairs well with the peanut butter filling. - Peanut butter – Creamy peanut butter works best!
- Cream cheese – Add once it’s at room temperature.
- Confectioner’s sugar – Sweetens the filling while dissolving easily into the cream cheese and peanut butter.
- Cool Whip – Also a key ingredient in my Cool Whip Pie!
- Crushed Reese’s Peanut Butter Cups – Candy bar lovers, be sure to try my Heath Bar Cake recipe too!
- Mini chocolate chips – Regular sized chocolate chips work fine, too.
Peanut Butter Pie With Cool Whip vs. Homemade Whipped Cream
I make this peanut butter pie with Cool Whip because it’s easy, reliable, and helps the filling hold its shape after chilling.
Cool Whip is also convenient when you’re making the pie ahead. Just remember to thaw it before folding it into the filling.
Homemade whipped cream can be used for a more homemade touch, but it may produce a softer filling. If you make the swap, whip heavy cream until stiff peaks form before gently folding it into the peanut butter mixture.
For the easiest, most consistent results, I stick with Cool Whip!
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.
Kasey’s Tips
Soften the cream cheese: Cold cream cheese is much harder to blend smoothly and can leave little lumps throughout the filling.
Use creamy peanut butter: Creamy peanut butter blends easily into the cream cheese and creates the smoothest texture.
Fold in the Cool Whip: Gently fold rather than vigorously beat the whipped topping into the filling. This keeps it fluffy.
Give it enough time to chill: Two hours is the minimum. If you have time, making the pie the night before gives it plenty of time to become firm.
Wait to slice: Cutting into the pie too soon can result in a filling that doesn’t hold its shape.
Topping Variations
One of the best parts about this recipe is adding the toppings! Try hot fudge, chopped peanuts, toasted coconut, white chocolate chips, peanut butter chips, Oreo crumbs, chocolate shavings, chocolate ganache, or an extra swirl of whipped cream.
You can also drizzle melted peanut butter and chocolate over the top for a pretty finishing touch.
How to Get Clean Slices
A cold pie is much easier to slice than one that has been sitting at room temperature.
Start with a large, sharp knife. Run the blade under hot water, wipe it completely dry, and make your first cut. Wipe the blade clean between each slice, warming it again as needed.
This extra step only takes a few seconds, but it makes a big difference when you want picture-perfect slices.
How to Store and Freeze
Cover leftover pie tightly and store it in the refrigerator. Return leftovers to the fridge promptly to keep the filling cold and firm.
You can also freeze this pie. Cover it with plastic wrap followed by foil to help protect it from freezer burn.
When you’re ready to serve, you can enjoy it partially frozen for an extra-cold, ice cream-like dessert or let it soften before slicing.
Frequently Asked Questions
Yes! This recipe is completely no-bake when you use a prepared pie crust. Mix the filling, spoon it into the crust, add your toppings, and refrigerate until firm.
Yes. Cool Whip is what gives this filling its fluffy texture while helping it hold its shape. Make sure the Cool Whip is thawed before folding it into the peanut butter mixture.
Absolutely. Although I love a chocolate graham cracker crust for this recipe, a traditional graham cracker crust also pairs beautifully with the chocolate and peanut butter flavors.
Yes. In fact, this is an excellent make-ahead dessert because chilling improves the texture. Prepare the pie in advance, cover it, and keep it refrigerated until serving.
Chill the pie for at least 2 hours before serving. This gives the filling time to firm up so the slices hold together better.
More Peanut Butter Recipes You’ll Love
Quick & Easy Dessert Recipes
Peanut Butter Cup Brownies
Cookies
Peanut Butter Kiss Cookies
Quick & Easy Dessert Recipes
Peanut Butter Lasagna
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No-Bake Chocolate Peanut Butter Pie Recipe
Equipment
- Mixing bowl
Ingredients
- 1 cup peanut butter
- 8 oz cream cheese softened
- 1 cup confectioners’ sugar
- 8 oz whipped topping Cool Whip
- 1 premade chocolate graham cracker pie crust
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.1 cup peanut butter, 8 oz cream cheese , 1 cup confectioners’ sugar
- Fold in 8oz Cool Whip whipped topping and combine well. (this is one container of Cool Whip)8 oz whipped topping
- Pour into the pie shell to fill.1 premade chocolate graham cracker pie crust
- Top with Reese's Cups, mini chocolate chips, and drizzle with melted peanut butter4 Reese's Cups , 1/4 cup mini chocolate chips, 1/4 cup peanut butter
- Refrigerate for at least 2 hours before serving.
Video
Notes
- Soften the cream cheese: Cold cream cheese is much harder to blend smoothly and can leave little lumps throughout the filling.
- Use creamy peanut butter: Creamy peanut butter blends easily into the cream cheese and creates the smoothest texture.
- Fold in the Cool Whip: Gently fold rather than vigorously beat the whipped topping into the filling. This keeps it fluffy.
- Give it enough time to chill: Two hours is the minimum. If you have time, making the pie the night before gives it plenty of time to become firm.
- Wait to slice: Cutting into the pie too soon can result in a filling that doesn’t hold its shape.
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!😋