This Peanut Butter Chocolate Pie is the ultimate no-bake dessert.
There are few desserts more universally loved than the combo of chocolate and peanut butter. This Peanut Butter Chocolate Pie is rich, creamy, unapologetically indulgent—and incredibly easy to make thanks to its no-bake layers. In fact, this pie is so good it won me first place in a local Pi Day Baking Competition last year! Whether you’re making it for the holidays, a potluck, or just because you’re craving something decadent, this is the kind of dessert that earns recipe requests every single time.
A few notes:
- The Crust: Personally, I like my cream pies with a graham cracker crust. However, if you’re looking to double down on chocolate, I bet this would be just as delicious with an Oreo crust.
- The Mini-Marshmallows: This is the first filling I’ve ever made that uses marshmallows to help set a filling. Despite seeming a little weird to me a first, I can confirm it is effective!
- The Peanut Butter: I typically keep unsweetened, unsalted peanut butter on hand. However, if you’re using a brand like Skippy or Jif, simply scale back the added sugar and salt to keep the flavor balanced. Since there are no eggs in this recipe, taste as you go until it’s just right.
- Decorations: From the reserved peanut butter filling to chopped Reese’s cups and even extra graham cracker crumbs, there are plenty of ways to decorate this pie. I like to pipe a border of the filling and then add peanut butter cups to my hearts desire. There’s no right way to go about this so be creative!
Peanut Butter Chocolate Pie
This Peanut Butter Chocolate Pie is the ultimate no-bake dessert. It starts with a buttery graham cracker crust, layered with a rich, velvety chocolate filling and topped with a silky peanut-butter–cream cheese mousse. Finish it with a sprinkle of chopped Reese’s peanut butter cups, and you’ve got a guaranteed crowd-pleaser that disappears fast.
Equipment
- 1 10" Pie dish
- Food processor
- Hand mixer
Ingredients
Graham Cracker Crust
- 12 Graham crackers about 1½ cups
- ¼ Cup Sugar
- ½ Cup Unsalted butter melted
- ¼ tsp Salt
Chocolate Filling
- 3¼ oz Mini marshmallows
- 1⅓ Cup Cold Heavy cream divided
- ½ tsp Salt
- 8 oz Semi-sweet chocolate chips
- 1 Tbsp Sugar
Peanut Butter Filling
- 1 Cup Creamy peanut butter unsalted and unsweetened
- 5½ oz Cream cheese
- ½ Cup Powdered sugar
- 4 tsp Vanilla
- ½ tsp Salt
- 1 Cup Heavy cream cold
- Peanut butter cups for decoration
Instructions
Make the Graham Cracker Crust
- Using a food processor, blend the graham crackers into fine crumbs. If you don’t have a food processor, you can also put them in a plastic bag and smash them with a rolling pin until they reach the desired texture.12 Graham crackers
- Add the graham cracker crumbs, sugar, salt to a bowl, mixing to combine. Pour in the melted butter and stir until all the graham cracker crumbs are coated and start to stick together. It should look like wet sand.¼ Cup Sugar, ¼ tsp Salt, ½ Cup Unsalted butter melted
- Pour the graham cracker mixture into a 10 inch pie pan. Press it evenly into the bottom and sides of the pan. I recommend using a fork to start and then finishing with your fingers so you get a nice even layer. *Note: If you want to use some of graham cracker as decoration, set aside a few tablespoons.
- Refrigerate while you make the fillings. You can also make this the day before and refrigerate overnight.
Start the Chocolate Filling
- Place mini marshmallows, 1/3 cup of the heavy cream, and salt in a large microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until the marshmallows are mostly melted, about 1 minute total.3¼ oz Mini marshmallows, 1⅓ Cup Cold Heavy cream, ½ tsp Salt
- Immediately add chocolate chips. Stir until the chocolate is melted and the mixture is smooth.8 oz Semi-sweet chocolate chips
- Set aside to cool until barely warm to the touch, 20 to 30 minutes.
Make the Peanut Butter Filling
- Place peanut butter, cream cheese, powdered sugar, vanilla, and salt in the food processor (clean it first if you just made the crust). Process until well combined, about 1 minute.1 Cup Creamy peanut butter, 5½ oz Cream cheese, ½ Cup Powdered sugar, 4 tsp Vanilla, ½ tsp Salt
- Add 1 cup cold heavy cream and process until smooth and thick, 30 to 45 seconds. Be careful not to overprocess, as it can cause the fat to separate and appear curdled.1 Cup Heavy cream
- Transfer 3/4 cup to a quart to a pastry bag fitted with a star pastry tip and reserve for garnish.
- Transfer the remaining peanut butter filling into the chilled crust and spread into an even layer. Refrigerate while you finish preparing the chocolate filling.
Finish the Chocolate Filling and Assemble the Pie
- Place the remaining 1 cup cold heavy cream and granulated sugar in a large bowl and whisk until stiff peaks form, about 2 minutes.1⅓ Cup Cold Heavy cream, 1 Tbsp Sugar
- Transfer 1/4 of the whipped cream into the cooled chocolate mixture and stir to lighten the mixture. Add the remaining whipped cream and gently fold just until no streaks of cream remain.
- Spread the chocolate filling in an even layer over the chilled peanut butter filling.
- Pipe the reserved peanut butter filling decoratively around the border of the pie.
- Decorate with the Reese peanut butter cups. I like to leave some pieces whole to place in any swirls I made with the peanut butter filling border and chop up some extra to sprinkle around the pie.Peanut butter cups for decoration
- Refrigerate uncovered until the filling is set, at least 6 hours or up to overnight.
Notes
- The Crust: Personally, I like my cream pies with a graham cracker crust. However, if you’re looking to double down on chocolate, I bet this would be just as delicious with an Oreo crust.
- The Mini-Marshmallows: This is the first filling I’ve ever made that uses marshmallows to help set a filling. Despite seeming a little weird to me a first, I can confirm it is effective!
- The Peanut Butter: I typically keep unsweetened, unsalted peanut butter on hand. However, if you’re using a brand like Skippy or Jif, simply scale back the added sugar and salt to keep the flavor balanced. Since there are no eggs in this recipe, taste as you go until it’s just right.
- Decorations: From the reserved peanut butter filling to chopped Reese’s cups and even extra graham cracker crumbs, there are plenty of ways to decorate this pie. I like to pipe a border of the filling and then add peanut butter cups to my hearts desire. There’s no right way to go about this so be creative!
