No-Bake Chocolate Peanut Butter Pie | Easy 4-Hour Dessert Recipe
A perfect make-ahead dessert with a buttery crust, fluffy filling, and silky chocolate topping. Ideal for parties, holidays, and easy entertaining.
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the Peanut Butter Filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream, whipped to stiff peaks
For the Chocolate Topping
- 1 cup chocolate chips (semi-sweet or dark)
- 2 tbsp milk
Instructions
Step 1: Create the Crust
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
- Set the crust aside while preparing the filling.
Step 2: Prepare the Peanut Butter Filling
- In a large mixing bowl, beat creamy peanut butter and powdered sugar together until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully combined and fluffy.
Step 3: Assemble the Pie
- Spread the peanut butter filling into the prepared crust, smoothing the top evenly.
- In a small saucepan over low heat, melt chocolate chips with milk, stirring until smooth.
- Pour the warm chocolate topping over the peanut butter layer.
- Let it naturally spread across the surface.
Step 4: Chill and Serve
- Cover the pie with plastic wrap or foil.
- Refrigerate for at least 4 hours, or until fully set.
- Slice, serve, and enjoy—optionally with whipped cream or chopped peanuts on top.
Notes
- Use a high-quality peanut butter for best flavor.
- Chill the pie fully for clean, neat slices.
- Double the chocolate topping if you prefer a thicker ganache layer.