No-Bake Chocolate Peanut Butter Pie

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A rich, smooth no-bake pie combining chocolate and peanut butter flavors in a graham cracker crust, perfect for quick indulgence. This American-inspired recipe, ready in about 28 minutes, layers graham cracker crumbs, unsalted butter, cream cheese 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 420 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, melted unsalted butter
• 8 oz, softened cream cheese
• 3/4 cup powdered sugar
• 1 cup creamy peanut butter
• 1 1/2 cups, divided heavy cream
• 8 oz semi-sweet chocolate chips
• 1 tsp vanilla extract
• 1/4 cup, for garnish chopped peanuts

Instructions

1. Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 6 tbsp melted unsalted butter, stirring until the mixture resembles wet sand. Press evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 8 minutes, then cool completely.
2. Step 2: In a large mixing bowl, beat 8 oz softened cream cheese, 3/4 cup powdered sugar, and 1 cup creamy peanut butter until smooth and creamy, about 2-3 minutes.
3. Step 3: In a small saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer, about 3-4 minutes. Remove from heat and pour over 8 oz semi-sweet chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth to make ganache.
4. Step 4: Whip the remaining 1/2 cup heavy cream with 1 tsp vanilla extract until stiff peaks form. Fold the whipped cream gently into the peanut butter mixture.
5. Step 5: Spread half of the peanut butter filling into the cooled crust. Pour the chocolate ganache over the filling and smooth the top. Spread the remaining peanut butter filling over the ganache.
6. Step 6: Chill the pie in the refrigerator for at least 4 hours or overnight until set. Before serving, sprinkle 1/4 cup chopped peanuts on top for garnish.