Love decadent pies? Try my vegan blueberry pie, chocolate pudding pie, and coconut cream pie next. If you love all things chocolate and peanut butter as much as I do, then you’re going to want to make this pie recipe. The crust is made from chocolate cookie crumbles and perfectly complements the smooth peanut butter filling, while the thick layer of rich melted chocolate ties it all together.
Why I love this recipe
Just 6 simple ingredients. Even though this pie has three parts, most of the ingredients are used several times. Easy. Regardless if you’re a pro baker or a newbie, you’ll have no trouble getting this pie to turn out perfectly (and it’s NO bake). Seriously, my sister can make it, and that says a lot (trust me). Tastes like Reese’s. I love the chocolate and peanut butter combo like there is no tomorrow, and this pie is seriously satisfying. The perfect make-ahead recipe. The longer the filling sits, the thicker it gets. I actually prefer to make this pie up to three days in advance!
Ingredients needed
Chocolate pie crust:
Chocolate cookies. I used Oreos to make an Oreo crust, but any dark chocolate cookie works. Blend to a fine crumb using a food processor, or to save time, use a store-bought chocolate pie crust. Butter. Preferably unsalted butter.
Pie filling:
Cream cheese. It has to be softened cream cheese, so it’s easy to blend. I prefer the texture of full-fat cream cheese, but low-fat cream cheese also works. Peanut butter. Smooth and creamy peanut butter with no added salt. Avoid using crunchy or ‘all-natural’ peanut butter as it doesn’t blend as smoothly. Honestly, I find Skippy or Jiff have the ideal consistency. Confectioners’ sugar. Also known as powdered sugar. Heavy cream. Also known as double cream or thickened cream. Vanilla extract. A must for all good pies!
Chocolate topping:
Chocolate. Use your favorite chopped-up chocolate bar. I love using Lindt chocolate! Heavy cream. Mixed with the melted chocolate to create a creamy ganache. Chopped peanuts. To decorate the top of the pie and to add some extra peanut flavor.
How to make a no bake peanut butter pie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Forgot to soften the cream cheese? I do it all the time! Before mixing, place it in the microwave and heat in 10-second intervals until soft. Make a chocolate graham cracker crust. I don’t know about you, but I have NEVER been able to find chocolate graham crackers at the store. Instead, I use chocolate Teddy Grahams! Swap the peanut butter. Try almond butter or cashew butter. For a nut-free version, use tahini or sunflower seed butter. Make a crustless pie. Simply omit the crust and pour the filling into a deep glass dish.
Storage instructions
To store: Leftover pie should be stored in an airtight container in the refrigerator for up to one week. To freeze: Place the pie in a shallow container and store it in the freezer for up to 6 months.
Frequently asked questions
More easy peanut butter desserts
Peanut butter cheesecake Peanut butter mousse Chocolate peanut butter cake Peanut butter brownies
Originally updated August 2022, updated and republished August 2024
