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Chocolate Peanut Butter Pie

A luscious no-bake (or baked) pie combining creamy peanut butter filling with a rich chocolate layer atop a buttery, crisp crust. Perfect for celebrations, holidays, or any time you crave the classic chocolate-peanut butter combo. Easy to make and endlessly customizable.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American, Comfort Food, Holiday Baking
Servings 8 slices
Calories 400 kcal

Equipment

  • 9-inch pie dish (glass, ceramic, or metal)
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Spatula
  • Measuring Cups and Spoons
  • Optional: food processor (for homemade crust), piping bag (for whipped cream topping)

Ingredients
  

Crust:

  • 1 ½ cups graham cracker crumbs or crushed chocolate cookies (Oreos, chocolate wafers)
  • 6 tbsp unsalted butter, melted
  • 2 tbsp sugar (optional)

Peanut Butter Filling:

  • 8 oz cream cheese, softened (optional for firmness)
  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • 1 cup heavy cream, whipped to stiff peaks (or whipped topping)

Chocolate Layer:

  • 6 oz bittersweet or semi-sweet chocolate, chopped
  • ⅓ cup heavy cream

Optional Garnishes:

  • Whipped cream
  • Chopped peanuts
  • Chocolate shavings or curls
  • Peanut butter cups, chopped

Instructions
 

Prepare the Crust:

  • Mix crumbs, melted butter, and sugar in a bowl until evenly combined. Press mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake at 350°F (175°C) for 8–10 minutes if baking crust. For no-bake, chill crust for 30 minutes.

Make the Peanut Butter Filling:

  • In a large bowl, beat cream cheese (if using) until smooth. Add peanut butter and
    powdered sugar, mixing until creamy. Gently fold in whipped cream until fully incorporated and fluffy.

Make the Chocolate Layer:

  • Heat heavy cream in a small saucepan until simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy to make ganache. Cool slightly.

Assemble the Pie:

  • Spread peanut butter filling evenly into the crust. Pour or drizzle the chocolate ganache over the top, smoothing with a spatula.

Chill:

  • Refrigerate for at least 4 hours or overnight until fully set.

Serve:

  • Garnish with whipped cream, chopped peanuts, and chocolate shavings as desired. Slice and enjoy!

Notes

  • For a firmer pie, include cream cheese; omit for lighter, fluffier filling.
  • Substitute heavy cream with coconut cream for dairy-free version.
  • Use gluten-free cookies or nut-based crust for gluten-free adaptation.
  • For sweeter pies, use milk chocolate instead of bittersweet chocolate.
  • To avoid soggy crusts, bake crust before filling or chill thoroughly if no-bake.
  • Let pie chill overnight for best texture and flavor melding.
Keyword chocolate peanut butter dessert, Chocolate peanut butter pie, creamy pie, easy peanut butter dessert, holiday pie, no bake peanut butter pie