Chocolate Peanut Butter Cream Pie

Why You’ll Love This Recipe

I love how this pie delivers all the flavor of a classic peanut butter cup in a cool, creamy slice. It’s completely no-bake, which makes it perfect for hot days or busy schedules. The layers are simple to build, but the result tastes like I spent hours making it. And the texture? Smooth, airy, and absolutely dreamy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Chocolate cookie crumbs (like Oreos, without filling)

• Unsalted butter, melted

For the filling:

• Cream cheese, softened

• Peanut butter (creamy works best)

• Powdered sugar

• Heavy whipping cream

• Vanilla extract

For the chocolate layer:

• Semi-sweet or dark chocolate chips

• Heavy cream

For topping:

• Whipped cream

• Chopped peanuts or mini chocolate chips (optional)

directions

1. I start by mixing chocolate cookie crumbs with melted butter, pressing the mixture firmly into a pie dish. I chill it in the fridge while I make the filling.

2. In a bowl, I beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth.

3. In a separate bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter mixture.

4. I spread the peanut butter filling evenly into the chilled crust.

5. For the chocolate layer, I heat the cream until warm (not boiling), pour it over the chocolate chips, and stir until melted and glossy.

6. I pour the chocolate ganache over the peanut butter filling and smooth it out.

7. I refrigerate the pie for at least 4 hours, or until set.

8. Before serving, I top it with whipped cream and sprinkle chopped peanuts or mini chocolate chips if I’m feeling extra.

Servings and timing

This pie serves 8–10 slices and takes about 30 minutes to prepare, plus 4 hours of chilling. It’s a perfect make-ahead dessert for gatherings or holidays.

Variations

I’ve swapped the crust with a graham cracker base for a lighter option or used pretzel crumbs for a salty crunch. If I want more texture, I fold in crushed peanut butter cups or chocolate chunks. For a lighter filling, I’ve used whipped topping instead of homemade whipped cream.

storage/reheating

I store the pie covered in the refrigerator for up to 5 days. It also freezes well—I wrap it tightly and freeze for up to 1 month. I let it thaw in the fridge before serving. No reheating needed—it’s best served chilled.

FAQs

Can I use natural peanut butter?

I prefer using regular creamy peanut butter because it gives a more stable, smooth filling. Natural versions can separate and affect the texture.

Do I have to use cream cheese in the filling?

Yes, cream cheese gives the filling its structure and richness. I’ve tried skipping it, and the pie didn’t hold up as well.

Can I make this ahead of time?

Definitely. I often make it the night before and let it chill overnight. It sets beautifully and slices cleanly the next day.

What kind of chocolate works best for the topping?

I like semi-sweet or dark chocolate chips, but milk chocolate works if I want something a little sweeter.

How do I keep the crust from getting soggy?

Chilling the crust before adding the filling helps set it. If I’m worried about sogginess, I sometimes bake the crust for 8–10 minutes at 350°F, then cool before filling.

Conclusion

This Chocolate Peanut Butter Cream Pie is one of my go-to desserts when I want something rich, cool, and guaranteed to impress. It’s easy to make, even easier to eat, and combines two beloved flavors in one showstopping pie. Once I made it the first time, it instantly became a staple in my dessert lineup.