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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 made this using Low Fat Cream Cheese and it turned out great!
I used a Diamond Chocolate Nut Crust and topped it with quartered mini peanut butter cups, then drizzled it with 2 tablespoons of Nutella.
This is the most delicious pie and also so easy to make. Have made 2 of them and sent the recipe to my brother who is living in the Philippines. Plus I am not a big peanut butter fan. Thank you for sharing your recipe.
We’re so glad you enjoy it and hope your brother does as well! 😊
I’ve made this pie so many times! I keep coming back to it cause it’s easy and tastes the best! I just made it for Thanksgiving and everyone loved it!
Instantly became a favorite with everyone. I coat my graham cracker crust with magic shell first because what is more delicious than peanut butter and chocolate? I use pb buckeyes, reese’s thins, and mini milk chocolate morsels as a topping with peanut butter and chocolate drizzle. This is so delicious and easy to make!
Magic shell is such a good idea! Thank you for the feedback! We’re so glad you enjoy the recipe. 😊
DELICIOUS, this was easy and a major crowd pleaser. Looks fancy too!
Thank you, Nikki! We’re so glad it turned out well for you!
Gluten Free is new to me. Loving your recipes
Thank you, Marlene!
Smuckers has a new product. It is peanut butter topping. You can use this to drizzle instead of melting your peanut butter. It is delicious
Yum! We’ll have to try it! Thanks for sharing, Opal. 😊
Super easy to make, and boy is this good! I followed the recipe exactly, but I think next time I will drizzle melted chocolate on top rather than peanut butter… or maybe both!
Yum! You can never go wrong with chocolate and pb!
The absolute BEST dessert I’ve ever made! So easy, and everyone loves it so much, I might need to start making 2 at a time!
Thank you, Amy! You can never have too much dessert, right? 😆
Made this for work. Ppl just loved it. Very easy to make.. Add to my favorites!!!
This is soooooo awesome and so easy and quick to make!!! Everyone loves it!!! Thanks for sharing this with us!
Thank you, Debbie! We’re so glad you enjoyed it!
I made this pie super easy and delicious. I took it to a friends who’s husband is sick she thought it was store bought was really surprised I made it 😆 thanks so much for the recipe. I’m making this for police and firefighters for Christmas great ideal too easy not to make