No-Bake Chocolate Peanut Butter Pie with Whipped Cream
A luscious no-bake pie blending rich chocolate and creamy peanut butter, topped with light whipped cream and crushed peanuts for crunch. This american-inspired desserts ready in about 28 minutes layers chocolate cookie 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 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 chocolate cookie crumbs
- 6 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup cream-style peanut butter
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 2 tbsp granulated sugar
- 1 cup semi-sweet chocolate chips
- 1/4 cup chopped roasted peanuts
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups chocolate cookie crumbs and 6 tbsp melted unsalted butter; stir until evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake crust for 8 minutes, then cool completely.
- Step 2: In a large bowl, beat 8 oz softened cream cheese with 1 cup cream-style peanut butter and 1 cup powdered sugar until smooth and creamy, about 3 minutes on medium speed.
- Step 3: In a separate chilled bowl, whip 1 1/2 cups heavy whipping cream with 2 tbsp granulated sugar until stiff peaks form. Gently fold half of the whipped cream into the peanut butter mixture to lighten it.
- Step 4: Pour the peanut butter filling into the cooled crust and smooth the top with a spatula.
- Step 5: Melt 1 cup semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between, until smooth. Drizzle melted chocolate over the pie surface.
- Step 6: Top with remaining whipped cream and sprinkle 1/4 cup chopped roasted peanuts evenly over the top. Refrigerate pie for at least 4 hours before serving to set.
Frequently asked questions
How long does No-Bake Chocolate Peanut Butter Pie with Whipped Cream 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 with Whipped Cream?
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 with Whipped Cream?
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 with Whipped Cream 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 with Whipped Cream?
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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