No-Bake Chocolate Peanut Butter Pie

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, smooth no-bake pie combining chocolate and peanut butter flavors in a graham cracker crust, perfect for quick indulgence. This american-inspired desserts 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.

Prep: 20 min Cook: 8 min Serves 8 American cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does No-Bake Chocolate Peanut Butter Pie take to make?

Total time is about 28 minutes (20 min prep + 8 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 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 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 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 No-Bake Chocolate Peanut Butter Pie?

American 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.

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