Classic No-Bake Chocolate Peanut Butter Pie
A smooth, velvety chocolate and peanut butter filling nestled in a crunchy graham cracker crust, assembled quickly without baking. This desserts ready in about 20 minutes layers graham cracker crumbs, unsalted butter, melted, cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 cup creamy peanut butter
- 1 1/2 cups heavy whipping cream
- 6 oz semi-sweet chocolate chips
- 1 tsp vanilla extract
Instructions
- Step 1: In a medium bowl, mix 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter until evenly moistened, then press firmly into a 9-inch pie pan to form the crust. Chill in the refrigerator for 15 minutes.
- Step 2: In a small saucepan, melt 6 oz semi-sweet chocolate chips over low heat, stirring frequently until smooth. Remove from heat and cool slightly.
- Step 3: Using an electric mixer, beat 8 oz softened cream cheese with 3/4 cup powdered sugar until fluffy.
- Step 4: Add 1 cup creamy peanut butter and 1 tsp vanilla extract to the cream cheese mixture and beat until fully combined.
- Step 5: In a separate chilled bowl, whip 1 1/2 cups heavy whipping cream on medium-high speed until stiff peaks form.
- Step 6: Pour the melted chocolate into the peanut butter mixture and gently fold to combine.
- Step 7: Fold the whipped cream into the chocolate peanut butter mixture in 2 additions, folding gently to maintain fluffiness.
- Step 8: Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
- Step 9: Refrigerate for at least 4 hours or until firm before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic No-Bake Chocolate Peanut Butter Pie take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Classic No-Bake Chocolate Peanut Butter Pie?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Classic No-Bake Chocolate Peanut Butter Pie?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic No-Bake Chocolate Peanut Butter Pie for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic No-Bake Chocolate Peanut Butter Pie?
Desserts desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
