Chocolate Peanut Butter Cream Pie is the ultimate no-bake dessert for anyone who loves rich, creamy, and indulgent sweets. With a smooth peanut butter filling, a crunchy graham cracker crust, and a silky chocolate ganache topping, this dessert delivers the perfect balance of sweet and salty flavors. Ideal for holidays, family gatherings, or an easy make-ahead treat, this pie is simple to prepare yet impressive enough to wow any crowd.
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Ingredients
For the Crust
- 1 prepared graham cracker crust
For the Peanut Butter Filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar, sifted
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
For the Chocolate Topping
- 1 cup semi-sweet chocolate chips
- ½ cup milk
- 1 teaspoon vanilla extract
Optional Garnish
- Chopped peanuts
Instructions for Chocolate Peanut Butter Cream Pie
- Prepare the Filling:
In a large bowl, beat the peanut butter, powdered sugar, and softened cream cheese until completely smooth and creamy. - Whip the Cream:
In a chilled mixing bowl, whip the heavy cream until stiff peaks form. - Combine:
Gently fold the whipped cream into the peanut butter mixture until light and fluffy, being careful not to deflate the cream. - Fill the Crust:
Spoon the filling into the graham cracker crust and smooth the top evenly. - Make the Chocolate Ganache:
Microwave the chocolate chips and milk in 30-second intervals, stirring between each, until smooth. Stir in the vanilla extract. - Top the Pie:
Let the ganache cool slightly, then pour it evenly over the filling. - Chill:
Refrigerate the pie for at least 4 hours or overnight until fully set. - Serve:
Garnish with chopped peanuts if desired. Slice and serve chilled.
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Pro Tips
- Use full-fat cream cheese for the creamiest texture.
- Chill your bowl before whipping the cream for better volume.
- Allow the ganache to cool slightly before pouring to prevent sinking.
- For clean slices, wipe your knife between cuts with a warm, damp cloth.
Why This Recipe Works
- No-bake and stress-free preparation
- Perfect balance of creamy, crunchy, and chocolatey textures
- Made with simple pantry ingredients
- Ideal for make-ahead entertaining
- Customizable with different crusts and toppings
Substitutions & Variations
- Crust: Use an Oreo or chocolate cookie crust for a richer base.
- Nut Butter: Substitute almond or cashew butter for a different flavor profile.
- Chocolate: Dark chocolate chips create a deeper, less sweet topping.
- Texture Boost: Add crushed pretzels or toffee bits to the filling.
- Mini Desserts: Make individual pies using mini crusts for parties.
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Prepare up to 2 days in advance and keep refrigerated.
- Storage: Store covered in the refrigerator for up to 5 days.
- Freezing: Freeze tightly wrapped for up to 1 month. Thaw overnight in the fridge.
- Best Texture Tip: Add garnishes just before serving.
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Serving Ideas for Chocolate Peanut Butter Cream Pie
- Serve with fresh whipped cream or chocolate shavings
- Pair with hot coffee or a cold glass of milk
- Drizzle with caramel sauce for extra indulgence
- Add banana slices for a classic flavor pairing
Nutrition (Per Serving Estimate)
- Calories: 480
- Protein: 9g
- Carbohydrates: 38g
- Fat: 34g
- Fiber: 3g
Values are approximate.
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Frequently Asked Questions
Can I use crunchy peanut butter?
Yes, but the filling will have a chunkier texture. Creamy peanut butter works best for a smooth pie.
What if I don’t have a microwave?
Melt the chocolate and milk gently in a saucepan over low heat, stirring constantly.
Can I make this dairy-free?
Yes. Use dairy-free cream cheese, plant-based milk, and dairy-free chocolate chips.
Why did my ganache sink into the filling?
The ganache was likely too hot. Let it cool for a few minutes before pouring.
Can I use a homemade crust?
Absolutely. Just chill it well before adding the filling.
This Chocolate Peanut Butter Cream Pie is a no-bake dessert dream—rich, creamy, and incredibly easy to make. Whether you’re preparing it for a special celebration or a simple weeknight treat, it’s guaranteed to satisfy every chocolate and peanut butter craving.
Chocolate Peanut Butter Cream Pie
Equipment
- Mixing bowls
- electric mixer or whisk
- rubber spatula
- microwave-safe bowl
- refrigerator
Ingredients
- 1 prepared graham cracker crust
- 1 cup creamy peanut butter
- 1 cup powdered sugar, sifted
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk
- 1 tsp vanilla extract
- chopped peanuts (optional garnish)
Instructions
- In a large bowl, beat the peanut butter, powdered sugar, and softened cream cheese until smooth and creamy.
- In a chilled mixing bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
- Spoon the filling into the graham cracker crust and smooth the top evenly.
- Microwave the chocolate chips and milk in 30-second intervals, stirring between each, until smooth. Stir in the vanilla extract.
- Let the ganache cool slightly, then pour it evenly over the peanut butter filling.
- Refrigerate the pie for at least 4 hours or overnight until fully set.
- Garnish with chopped peanuts if desired, then slice and serve chilled.
Notes
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