No Bake Chocolate Peanut Butter Pie is the perfect dessert for peanut butter lovers! Made with a chocolatey Oreo crust, it’s filled with a chocolate and creamy peanut butter filling, topped with rich chocolate drizzle and chopped peanuts!
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This No-Bake Chocolate and Peanut Butter Pie is a surprisingly easy dessert that’s such a crowd-pleaser!
It’s great as part of a dessert table, but it’s a beautiful dessert for any occasion on its own.
Decadent and dreamy, it has layers of creamy peanut butter and chocolate filling on top of an Oreo pie crust.
This is then all drizzled with chocolate and peanut butter and chopped nuts for a great presentation and added textures.
It’s easy enough to make for a potluck, but fancy enough to make for special occasions like a birthday party or dinner party!
For more easy no-bake recipes, check out my No Bake Peanut Butter Cup Cheesecake, this No Bake Cookie Dough Cheesecake, or my Lemon Lush Dessert. Alternatively, a Dessert Charcuterie Board is a great way to make a no-bake dessert with a bit of something for everyone!
Ingredients Needed:
- Oreo: different kinds of Oreos or cookies will change up the flavor of this pie, so feel free to experiment! Any sandwich cookie with frosting will work here in the same amount.
- Butter: use unsalted butter for this recipe.
- Cream Cheese: I always use full-fat blocks of cream cheese for desserts as they hold up and slice better without falling apart. You are welcome to try light cream cheese or non-dairy cream cheese, but I have not tested this recipe with those.
- Peanut Butter: only regular creamy peanut butter will work here. The natural peanut butter will be too runny. You are welcome to use smooth or crunchy peanut butter.
- Powdered Sugar: AKA confectioners’ sugar, we’ll use it to add some substance and sweetness to each layer of filling.
- Cream: Only heavy whipping cream will work well in this recipe, I do not recommend any lighter varieties. You are welcome to experiment with store-bought whipped topping for a low-fat option, but I have not.
- Chocolate: use a solid chocolate bar instead of chocolate chips for the best results.
- Garnish (optional): Top your chocolate peanut butter pie with chopped peanuts, peanut butter cups, chocolate shavings, or Homemade Whipped Cream!
How to Make No-Bake Chocolate Peanut Butter Pie
This recipe is easier to make than you’d think! Full instructions are included in the recipe card below.
- Make chocolate base: Process the cookies and melted butter in a food processor, then press the mix firmly into the bottom and sides of an 8 or 9″ pie plate. Put in the freezer until needed.
- Make peanut butter layer: Place one package of cream cheese in a mixing bowl and beat until smooth. Add peanut butter and powdered sugar and beat until combined. Pour in the cream and continue beating until thick and fluffy.
- Add peanut butter layer: Spread the peanut butter mixture into the pie crust and refrigerate.
- Make chocolate layer: Microwave chocolate and some cream together until smooth. Beat the remaining cream cheese in a separate bowl, then add the melted chocolate and powdered sugar and beat until combined.
- Thicken chocolate layer: Add cream to the chocolate filling mixture, and beat so that is fully mixed in and thickens slightly.
- Add chocolate layer: Spread the chocolate filling mixture on top of the peanut butter layer in the pie crust and refrigerate overnight. Add peanut butter drizzle, and chocolate drizzle, then garnish as desired before serving.
Chocolate Peanut Butter Pie FAQs
Store this no-bake pie in an airtight container or covered in plastic wrap in the refrigerator for up to 5 days. Allow it to cool to room temperature before putting it in the fridge.
Yes! It’s such a great recipe for making ahead for the holidays and special occasions to give you more time to enjoy the party! Store it in a freezer-safe container or wrapped in plastic wrap in the freezer for up to 1 month. You can defrost it in the refrigerator overnight, but it’s even delicious served half-frozen if you don’t have the time to wait!
Tips and Notes
- Good quality chocolate. Choose a good quality solid chocolate bar if you can. Chocolate chips may not melt smoothly.
- Pie crust. You can save time and use a pre-made pie crust instead of the Oreo cookie crust if you prefer.
- Springform pan. You can use a springform pan for more of a cheesecake look. This will also be easy to slice without having to dig it out of a pie plate.
- Chill for a minimum of 6 hours. This pie needs a minimum of 6 hours to chill to fully set. Mind not to slice into it too soon either or you’ll just end up with a big mess!
- Get clean slices. Run a sharp knife under warm water, dry completely, then slice into the cake. Repeat between slices.
Chocolate Peanut Butter Pie Variations
- Mix up the topping. Top with dark chocolate chips to get a combination of chocolate flavors, peanut butter chips, store-bought chocolate sauce, or chocolate sprinkles – use what you have, or just get creative!
- Change the cookie base. You can use any kind of no-bake pie base for this no-bake pie. Replace the Oreo cookies with chocolate graham crackers for a similar taste, or use another flavor of Oreo cookies for a different flavor.
- Banana. Banana is a great addition to chocolate and peanut butter. Either add some banana slices to this pie, or try my No Bake Reese Peanut Butter Chocolate Banana Cream Pie for more banana flavor!
More No-Bake Dessert Recipes to Try
No Bake Chocolate Peanut Butter Pie
written by Ashley Fehr
Ingredients
Crust
- 300 grams Oreo cookies 25 cookies
- ½ cup butter melted
Peanut Butter Layer
- 1 package full-fat cream cheese
- 1 cup smooth peanut butter 265 grams
- ¾ cup powdered sugar 90 grams
- ¾ cup heavy whipping cream cold
Chocolate Layer
- ¾ cup chopped chocolate a solid chocolate bar preferably over chocolate chips, about 120 grams
- ¾ cup + 2 tablespoons heavy whipping cream divided
- 1 package full-fat cream cheese
- ¾ cup powdered sugar 90 grams
Peanut Butter Drizzle
- 2 tablespoons cream
- 1 tablespoon peanut butter
Chocolate Drizzle
- 2 tablespoons chocolate 15g
- 1 tablespoon cream
Garnishes
- chopped peanuts, chocolate shavings, peanut butter cups, and fresh whipped cream as desired
Instructions
Chocolate Base
- Place cookies and melted butter in a food processor. Process until cookies are finely crushed and butter is incorporated.
- Remove from processor and press firmly into the bottom and up the sides of an 8 or 9″ pie plate. Freeze while you make the layers.
Peanut Butter Layer
- Place one package of cream cheese in a mixing bowl and beat until smooth. Add peanut butter and powdered sugar and beat until combined, scraping down the sides of the bowl as necessary.
- Pour in the cream and continue beating until thick and fluffy (this might take a few minutes). Spread into pie crust and refrigerate.
Chocolate Layer
- Place chocolate and 2 tablespoons of cream in a medium glass bowl. Microwave on high in 30-second intervals, stirring each time, until smooth. Let cool slightly.
- In a large bowl, beat the remaining cream cheese until smooth. Add melted chocolate and powdered sugar and beat until combined.
- Add cream and beat on low until incorporated, then on high speed until thick and fluffy (this can take a few minutes). Spread on top of the peanut butter layer in the pie crust and refrigerate for at least 6 hours or overnight.
Peanut Butter Drizzle
- Combine peanut butter and cream in a small bowl and microwave on high in 30-second intervals, stirring each time, until smooth. Allow it to cool slightly.
Chocolate Drizzle
- Combine chocolate and cream in a small bowl and microwave on high in 30-second intervals, stirring each time, until smooth. Allow it to cool slightly.
- Garnish the pie with peanut butter and chocolate drizzle, chopped peanuts, peanut butter cups, chocolate shavings, or whipped cream as desired.
Notes
- Store: This pie can be stored in the refrigerator for up to 5 days.
- Freezer: This pie can also be frozen, and is even delicious served half-frozen! Cover well in plastic wrap and freeze for up to 3 months.
Nutrition Information
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Tamaira says
This was so delicious! Thank you for posting it! I forgot to add the garnish in our haste to taste it! What brand of chocolate bar you recommend? The one I used didn’t seem to melt as nicely as I expected. I live in Canada so I should be able to find the brand you use 🤞
Tamaira says
In addition to the brand of chocolate you use I was also curious if you use milk chocolate or semisweet if you had to use chocolate chips. Thanks again!
The Recipe Rebel says
Hi Tamaira! I buy solid chocolate bars from the chocolate/candy aisle at Walmart and Superstore and have never had any problems with them. I typically use semisweet. Hope this helps!
Tamaira says
Thank you!
Candy Lombard says
Your recipes are wonderful. Thank you for all the time and effort you put into your creations. And…thanks for sharing!
The Recipe Rebel says
Thank you so much Candy!