This simple and easy-to-follow recipe for chocolate peanut butter pie will satisfy your cravings and keep you coming back for more. It requires only a few simple ingredients and doesn't take long to prepare. Step-by-step photos teach you how to make this no-bake chocolate pb pie!

slice of half eaten chocolate peanut butter pie on a white plate on top of a blue linen on a white marble surface

This recipe was developed based on my No-Bake Peanut Butter Pie recipe. The pie filling is based on a cream cheese filling, so you just know it's going to be absolutely fantastic. You're gonna love this peanut butter chocolate pie.

The recipe comes together quite quickly the only time-consuming part is letting the pie chill to set up properly, but just like many things in life, the best things are worth the wait! You get the peanut butter flavor in the filling and the topping, so this is perfect for your peanut butter lovers.

I'm confident you and yours will love this no-bake dessert recipe!

Let's get to the recipe

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Ingredients
Instructions
Can you make this ahead of time
More chocolate peanut butter recipes
Recipe Card
Recipe Ratings & Comments

Ingredients

For this pie recipe you'll need:

Oreo Pie Crust. You can use a store-bought one or make a homemade Oreo cookie pie crust. You could use a graham cracker crust if you wanted.
Heavy Whipping Cream. You want to make sure you are using heavy whipping cream or double cream, this cream has a higher fat content making it whip better. Some recipes call for Cool Whip but I like to make my own whipped cream.
Cream Cheese. The base of this pie is from cream cheese and no one wants lumpy cream cheese. So make sure your cream cheese is completely softened to room temperature. You can do this quickly by placing the foil wrapped blocks of cream cheese in a bowl of warm water for 5-10 minutes.
Creamy Peanut Butter. I would use Skippy or Jif peanut butter for this, the natural ones that separate might not be the best.
Milk Chocolate. I use my Callebaut Milk Chocolate Callets but you can use whatever you'd like. Just make sure it's fully melted and slightly cooled.
Sour Cream. I love adding a little bit of sour cream to tang it up and cream it up again after the chocolate and peanut butter are added.
Confectioner Sugar. You'll need just a bit to sweeten the pie up.

Now to finish the pie I like to garnish it with a few things.

Chocolate. Now for the chocolate ganache, I use my Callebaut Dark Chocolate Callets as opposed to the milk since we are mixing the chocolate with a bunch of heavy cream anyways. This makes a delicious chocolate ganache topping.
Creamy Peanut Butter. I like to add a little peanut butter to the chocolate ganache
Heavy Whipping Cream. The cream needs to be warmed but not boiling. The warm cream will melt the chocolate.
Roasted Peanuts. I like to finely chop them.
Homemade Whipped Cream or Store-bought Whipped Cream. I love adding whipped cream for the texture and for the visual beauty, it adds!

Other optional toppings chopped reese's peanut butter cups or crushed Reese's pieces would be delish.

Instructions

Start by making an Oreo cookie pie crust.

In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined.

oreo cookies crushed in a food processor with melted butter added on a white marble surface

Press into the bottom and slightly up the upsides of the pie pan. Chill in the freezer while you make the filling.

hand pressing oreo crumbs into a pie plate witha a measuring cup packing it in in a glass pie dish on a white marble surface

In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with a whisk attachment beat the heavy whipping cream on medium speed until stiff peaks form. Transfer the cream to a clean bowl and set it aside.

whipped cream in a metal bowl on a white marble surface with a blue linen

In the dirty whipped cream bowl add the paddle attachment and add the cream cheese and peanut butter and mix to combine.

peanut butter and cream cheese in a metal bowl on a white marble surface with a blue linen

Make sure to scrape down the sides of the bowl to ensure they are evenly combined. Add in the powdered sugar and mix till fully combined.

confectioners sugar added to peanut butter cream cheese mixture in a metal bowl on a white marble surface with a blue linen

bowl of melted chocolate on a white marble surface

Now mix in the melted chocolate.

melted chocolate and vanilla extract added to peanut butter mixture in a metal bowl

Scrape down the bowl to ensure everything is evenly combined. Mix in sour cream.

chocolate peanut butter mixture in a metal bowl on a white marble surface with a blue linen

Using a spatula gently fold in the whipped cream, until just combined and no white streaks remain.

whipped cream added to chocolate peanut butter mixture and folded in on a white marble surface with a blue linen

no bake chocolate peanut butter pie filling in a metal bowl on a white marble surface with a blue linen

Pour chocolate peanut butter mixture into the Oreo crust and use an offset spatula to spread the creamy peanut butter filling into an even layer. Wrap the pie in plastic wrap tightly, then store in the fridge for at least six hours.

chocolate peanut butter pie filling added to oreo crust in a glass pie dish on a white marble surface

When ready to decorate make the ganache. In a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though. You can also do this in the microwave. In a medium bowl add the chocolate and peanut butter then pour the warmed cream directly over it.

warm cream poured on top of chocolate chips and peanut butter on a white marble surface

Let it sit untouched for 5 minutes then using a whisk mix well together until a shiny homogenous chocolate ganache is formed.

chocolate peanut butter ganache in a glass bowl on a white marble surface

Pour ganache on top and use an angled spatula to spread into an even layer.

chocolate ganache and peanuts added on top of creamy peanut butter chocolate pie

Sprinkle chopped peanuts on top and add whipped cream.

whipped cream added on top of peanut butter pie on a white marble surface

Serve chilled and store leftovers in the fridge for up to three days

slice of no-bake chocolate peanut butter pie on a white plate on a white marble surface

Can you make this ahead of time

Since this chocolate peanut butter pie needs to chill this is a great dessert to make ahead of time. I would advise making it no more than 2 days ahead of time.

More chocolate peanut butter recipes

A few months ago I was recipe-testing a chocolate peanut butter cake and when I hit gold, I hit gold. This chocolate peanut butter cake recipe is an all-time favorite of my sisters now!

These peanut butter carmelitas are bomb!

Another no-bake chocolate peanut butter recipe my readers love is my no-bake chocolate peanut butter oat cookies.

And for a summer special try my Reese's S'mores Bars. And don't miss my buckeye brownies!

chocolate peanut butter pie cut open on a marble surface with a blue linen and knife and slice of pie

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Chocolate Peanut Butter Pie

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5 from 3 reviews

Print Recipe

Total Time: 6 hours 25 minutes
Yield: 8-10 Slices 1x

Instructions

In a food processor, crush the Oreos till they become a fine crumbs. Add melted butter, stirring until fully combined. Press into the bottom and slightly up the upsides of the pie dish. Chill in the freezer while you prepare the filling.
In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with a whisk attachment beat the heavy whipping cream on medium speed until stiff peaks form. Transfer the cream to a clean bowl and set it aside.
In the dirty whipped cream bowl add the paddle attachment and add the cream cheese and peanut butter and mix to combine. Make sure to scrape down the sides of the bowl to ensure they are evenly combined. Add in the powdered sugar and mix to fully combine. Now mix in the melted chocolate. Scrape down the bowl to ensure everything is evenly combined. Mix in sour cream.
Using a spatula gently fold in the whipped cream, until just combined and no white streaks remain.
Pour chocolate peanut butter cream filling into the Oreo crust and use an offset spatula to spread into an even layer. Wrap the pie in plastic wrap tightly, then store in the fridge for at least six hours.
When ready to decorate make the ganache. In a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though. You can also do this in the microwave. In a medium bowl add the chocolate and peanut butter then pour the warmed cream directly over it. Let it sit untouched for 5 minutes then using a whisk mix well together until a shiny homogenous chocolate ganache is formed. Pour ganache on top and use an angled spatula to spread into an even layer. Sprinkle chopped peanuts on top and add whipped cream.
Serve chilled and store leftovers in the fridge for up to three days.