No Bake Chocolate Peanut Butter Pie

No Bake Chocolate Peanut Butter Pie with creamy peanut butter filling topped with Cool Whip and mini peanut butter cups is an easy no bake dessert. Peanut butter lovers will love this delicious pie!

This easy no-bake pie is one of my peanut butter-loving daughter's creations. We actually made this no bake chocolate peanut butter pie recipe for the first time a few of years ago. Since it's unimaginably hot here in the Valley of the Sun, we usually make it every summer.

No bake desserts are also a great idea for holiday dinners, especially when you are short on oven space! Like my eggnog pie and pumpkin pie, this easy dessert is perfect for Christmas, Thanksgiving or any special occasion.

You guys, If you like the classic combo of chocolate and peanut butter, you'll absolutely love this decadent dessert! I can just about guarantee it!

It really is a peanut butter-lover's dream dessert, but honestly, even my non peanut-butter lovers will eat this right up!

This no bake pie recipe is also incredibly easy to make, especially since you use a premade graham cracker crust. We used a chocolate graham cracker crust, but you can use a plain one if you prefer.

Ingredients

You only need a few simple ingredients for this delicious dessert. You can find them in your grocery store or online.

• Graham cracker pie crust  -- I used a chocolate graham cracker crust, but an Oreo cookie crust would be great, too!
• Creamy peanut butter
• Cream cheese -- softened for easy mixing and full fat cream cheese for best consistency
• Powdered sugar -- confectioners' sugar
• Cool Whip -- thawed
• Cocoa powder
• Cinnamon -- optional but enhances the flavor
• Mini chocolate peanut butter candies -- halved

For this recipe, you will also need a large bowl, an electric mixer or stand mixer and a spatula to make the pie.

How to Make No Bake Chocolate Peanut Butter Pie

First, add the softened cream cheese and peanut butter to a large mixing bowl.

Then, you start out by beating cream cheese and peanut butter together with an electric mixer or hand mixer on medium speed until the mixture is nice and smooth.

Like I said, this peanut butter pie recipe is incredibly easy. Basically, you're just doing a lot of mixing.

Then, you gradually add some powdered sugar and cocoa powder and beat the peanut butter mixture on low speed until it's blended. You don't want to dump everything in at once --otherwise, you'll get a big powdered sugar mess.

And you don't want that!

This recipe calls for a tiny bit of cinnamon. I love cinnamon, but if you don't, you can easily leave it out.

When the mixture is nice and smooth, fold in a container of whipped topping and some chopped mini peanut butter cups.

Feel free to grab a taste or two as you go!

Spoon the rich peanut butter filling mixture into your graham cracker pie crust. Smooth the top of the pie with the spatula so it's nice and even.

Then, transfer the pie to your refrigerator, and let the pie hang out in the fridge until it's firm enough to cut.

This takes about 2 to 4 hours for best results.

If you want to speed things up, or you want an extra firm cream cheese filling, you can freeze the pie for 30 minutes to an hour, instead. Just remember to let the pie thaw out before you try to cut it!

We like to top this no-bake chocolate peanut butter pie with a layer of fluffy whipped topping or homemade whipped cream.

And for the finishing touch, you have to add more mini peanut butter cups to the top of the pie!

Variations

You can easily customize this easy pie recipe to suit your own tastes. Feel free to use your favorite pie crust -- an Oreo crust pairs perfectly with the chocolate peanut butter combo!

Make a homemade graham cracker crust or chocolate cookie crust if you like.

For a smoother filling, leave out the mini Reese's candies. Or, add chocolate chips, instead of Reese's cups.

Use heavy cream to make your own homemade whipped cream to top the pie.

Or, drizzle melted chocolate over the top, instead. Sprinkle some peanut butter chips and mini chocolate chips for extra flavor!

How to Store

Keep this creamy peanut butter pie refrigerated until you are ready to serve it. It can be made up to 3 days ahead of time.

Be sure to refrigerate leftovers in an airtight container or cover the leftover pie with plastic wrap.

You can also make this pie a few weeks ahead of time and freeze it if you like.

Expert Tips

Here are a few tips for success in making the perfect no bake peanut butter pie:

• Make sure cream cheese is soft before mixing -- room temperature is best
• Use full fat cream cheese for best consistency
• Freeze pie for an hour before serving for easier and neater slicing
• You can wipe your knife off with a wet paper towel after each slice for clean slices
• Use kitchen scissors to cut foil pie tin to easily remove first slice

Recipe

No Bake Chocolate Peanut Butter Pie

Published by Dee

No Bake Chocolate Peanut Butter Pie with creamy peanut butter filling topped with Cool Whip and mini peanut butter cups is an easy no bake dessert. Peanut butter lovers will love this delicious pie!

5 from 6 votes

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Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

refrigerate 2 hours hrs

Total Time 10 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 359 kcal

Ingredients

  

1x2x3x

• 1 premade chocolate graham cracker pie crust I used a store-bought one
• 1 cup creamy peanut butter
• 1 8-ounce package of cream cheese (softened)
• 1 cup powdered sugar
• 1 8-ounce container whipped topping or Cool Whip
• 2 teaspoons cocoa powder
• ¼ teaspoon cinnamon optional
• 1 cup mini chocolate peanut butter candies halved
• Whipped cream and additional peanut butter candies for garnish

Instructions

 

• In a large mixing bowl, cream the peanut butter and cream cheese together with a hand mixer until smooth.
• Gradually add the powdered sugar, cocoa powder and cinnamon, and beat until creamy.
• Fold in the whipped topping and the peanut butter candy halves.
• Pour into pie crust, and top with additional whipped topping or whipped cream.
• Add more mini chocolate peanut butter candies if desired
• Refrigerate until firm, then serve

Notes

Use creamy peanut butter and full fat cream cheese at room temperature for best results.

Be sure to refrigerate pie for 2 to 4 hours or overnight for firm consistency.

You can freeze the pie for 30 minutes to 1 hour before slicing to get clean, even slices.

Nutrition information is estimated. Please do your own calculation to fit special diets.

Nutrition

Calories: 359kcalCarbohydrates: 36gProtein: 8gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 0.1mgSodium: 239mgPotassium: 211mgFiber: 2gSugar: 22gVitamin A: 2IUVitamin C: 0.003mgCalcium: 23mgIron: 1mg

Tried this recipe? Please comment and rate it! Show me your dish on Instagram!Mention @meatloafandmelodrama or tag #meatloafandmelodrama!

The kids gobbled this no-bake chocolate peanut butter pie up right away, and they gave it a huge thumbs up. I hope you enjoy this amazing peanut butter pie recipe as much as we do!

For more chocolate peanut butter recipes, try chocolate peanut butter bars, chocolate peanut butter fudge, or visit my dessert archives for more yummy treats!

If you do make this peanut butter chocolate pie, please leave a star rating and comment.

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Recipe published in 2015 and updated last in 2022.