Peanut butter chocolate cream pie is a decadent no-bake dessert that combines the perfect duo of creamy peanut butter and rich chocolate. Nestled in a buttery crust and topped with whipped cream, this pie is an irresistible treat for any occasion.
Why You’ll Love This Recipe
- Combines the classic flavors of peanut butter and chocolate.
- No baking required, making it quick and easy to prepare.
- Creamy, smooth filling with a crunchy crust for perfect texture.
- Perfect for parties, holidays, or a special indulgence.
- Customizable with different crusts or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs or crushed chocolate cookies
- Unsalted butter (melted)
- Sugar (optional, for added sweetness)
For the Chocolate Layer:
- Semi-sweet chocolate chips
- Heavy cream
For the Peanut Butter Layer:
- Creamy peanut butter
- Cream cheese (softened)
- Powdered sugar
- Whipped cream or whipped topping
Optional Toppings:
- Whipped cream
- Mini chocolate chips
- Chopped peanuts
- Chocolate shavings
Directions
- Prepare the Crust:
- In a mixing bowl, combine graham cracker crumbs (or crushed cookies) with melted butter and sugar (if using).
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
- Make the Chocolate Layer:
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring until smooth and melted.
- Pour the chocolate ganache over the chilled crust, spreading it evenly. Return the crust to the refrigerator to set.
- Prepare the Peanut Butter Filling:
- In a large mixing bowl, beat the peanut butter, cream cheese, and powdered sugar until smooth and creamy.
- Fold in the whipped cream or whipped topping until fully combined and light.
- Assemble the Pie:
- Spoon the peanut butter filling over the chilled chocolate layer, spreading it evenly with a spatula.
- Chill:
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Add Toppings:
- Before serving, garnish with whipped cream, mini chocolate chips, chopped peanuts, or chocolate shavings for a decorative touch.
- Serve:
- Slice and serve chilled for the best texture.
Servings and Timing
- Servings: Makes 8-10 slices.
- Prep Time: 15 minutes.
- Chill Time: 4 hours.
- Total Time: 4 hours 15 minutes.
Variations
- Oreo Crust: Use crushed Oreos instead of graham crackers for a richer base.
- Nutty Twist: Add chopped peanuts to the crust for extra crunch.
- Peanut Butter Lovers: Swirl extra peanut butter over the chocolate ganache before adding the filling.
- Low-Sugar Option: Use sugar-free chocolate chips and a sugar substitute in the filling.
- Frozen Treat: Freeze the pie for a firmer, ice cream-like texture.
Storage/Reheating
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
- Freezing: Wrap the pie tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: This pie is best served chilled and does not require reheating.
FAQs
Can I use natural peanut butter?
Yes, but ensure it’s well-stirred and not too runny, as this may affect the texture of the filling.
Can I make this dairy-free?
Yes, use dairy-free cream cheese, whipped topping, and chocolate chips, and replace heavy cream with coconut cream.
What’s the best way to slice this pie neatly?
Use a sharp knife dipped in warm water, wiping it clean between cuts for smooth slices.
Can I skip the chocolate layer?
Yes, but the chocolate adds a rich contrast to the creamy peanut butter filling.
How do I prevent the crust from crumbling?
Press the crust firmly into the pie dish and chill it well before adding the filling.
Can I use a store-bought crust?
Absolutely! A pre-made graham cracker or chocolate crust saves time and works perfectly.
How can I make it extra chocolatey?
Add a layer of chocolate chips or drizzle chocolate sauce over the peanut butter filling before chilling.
Can I make this pie in advance?
Yes, it’s even better when made a day ahead, as the flavors have more time to meld together.
Can I use whipped cream in a can?
While you can use canned whipped cream for topping, homemade or pre-made whipped topping is best for the filling.
Is this pie gluten-free?
Use gluten-free graham crackers or cookies for the crust to make this recipe gluten-free.
Conclusion
Peanut butter chocolate cream pie is the ultimate no-bake dessert for peanut butter and chocolate lovers. With its creamy filling, rich chocolate layer, and crunchy crust, this pie is guaranteed to impress. Make it for your next gathering or treat yourself to a slice of indulgence—you’ll love every bite!
Print
Peanut Butter Chocolate Cream Pie
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
A decadent no-bake pie featuring a creamy peanut butter filling nestled in an Oreo cookie crust, topped with a rich chocolate ganache and garnished with chopped peanuts.
Ingredients
For the Crust:
- 25 Oreo cookies
- 6 tablespoons unsalted butter, melted
For the Peanut Butter Filling:
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, chilled
For the Chocolate Ganache:
- 6 ounces semi-sweet chocolate, chopped
- 3/4 cup heavy whipping cream
For Garnish:
- 1/4 cup chopped salted peanuts
Instructions
- Prepare the Crust:
- Place the Oreo cookies in a food processor and pulse until fine crumbs form.
- In a medium bowl, combine the cookie crumbs and melted butter, mixing until the crumbs are evenly coated.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Refrigerate the crust while preparing the filling.
- Make the Peanut Butter Filling:
- In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the chilled heavy whipping cream to stiff peaks.
- Gently fold the whipped cream into the peanut butter mixture until fully incorporated and smooth.
- Spread the filling evenly into the prepared crust, smoothing the top with a spatula.
- Refrigerate the pie for at least 30 minutes to set.
- Prepare the Chocolate Ganache:
- Place the chopped semi-sweet chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate, allowing it to sit for 2-3 minutes.
- Stir the mixture until the chocolate is fully melted and the ganache is smooth.
- Allow the ganache to cool slightly before pouring.
- Assemble the Pie:
- Pour the slightly cooled ganache over the peanut butter filling, spreading it evenly to cover the top.
- Sprinkle the chopped salted peanuts over the ganache for garnish.
- Refrigerate the pie for at least 2 hours, or until fully set, before serving.
Notes
- Storage: Cover and refrigerate any leftovers for up to 3 days.
- Peanut Butter: For best results, use regular creamy peanut butter; natural varieties may affect the texture.
- Whipped Topping Alternative: Store-bought whipped topping can be used in place of homemade whipped cream if desired.