No-Bake Chocolate Peanut Butter Pie, an easy homemade pie recipe with lots of chocolate, peanut butter, chocolate chips, and peanuts!
I think you’re going to love this No-Bake Chocolate Peanut Butter Pie recipe today! It’s a super easy recipe and doesn’t take long to prep! A homemade pie and no oven needed, my kind of snappy recipe!
If you’re not one for baking, you might also like these fun Peanut Butter Parfaits.
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But, let’s get started on this pie!
So, this pie is so easy and came together so fast I forgot to take pictures as I was going along, OOPS! Sorry! But trust me it’s an easy homemade pie and no additional pictures needed.
I made my own crust, but you could definitely use a premade graham cracker crust or chocolate cookie crust from the baking aisle in your grocery store.
One last tip…I’d strongly recommend using regular full fat ingredients rather than lighter options for this No-Bake Chocolate Peanut Butter Pie. Lowfat and lighter options may not let the pie firm up enough to set.
If you do use lighter ingredients I can not guarantee you’ll have good results but you are welcome to try. I won’t bore you with all the step-by-step directions. Just see the recipe below. :)
You can never have too many Chocolate and Peanut Butter recipes right?
Hope you enjoy! You might also like these Dark Chocolate & Peanut Butter Cookie Poppers or these fun no-bake Dipped Oreo Ice Cream Pops!
No-Bake Chocolate Peanut Butter Pie
Ingredients
Crust:
- 24 Oreo cookies
- 1/3 cup unsalted butter melted
Filling:
- 8 ounces cream cheese softened to room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping thawed
Topping:
- 1/2 cup mini chocolate chips
- 1/2 cup chopped salted peanuts
Instructions
- Place cookies in food processor and process until crumbs. While food processor is running, pour in melted butter and process until combined. Dump crumbs into a pie plate and using a fork or your fingers press the crumbs into even layer on bottom and sides of pan. Place in refrigerator for at least 30 minutes.
- To make filling, add cream cheese and peanut butter to large mixing bowl. With electric mixer on medium speed, mix until well combined. Mix in powdered sugar until well combined. Very slowly add milk and vanilla extract while mixing with electric mixer. When thoroughly combined, fold in whipped topping with spatula.
- Pour filling into prepared pie crust and spread to edges. Top with chocolate chips and peanuts. Refrigerate pie at least 3 hours or overnight before serving.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Cindy says
Would it be possible to use a springform pan for this recipe?
Lisa Huff says
I believe you got my email saying it should work, but if not, or if you have other questions let me know.
Crystal says
I made this pie for a bbq and everyone raved about it. Even my husband who is not a fan of the peanut butter/chocolate combo. I’ve ever understood that, but he loved it!!! Thanks for the great recipe. I will make it again and again.
Lisa Huff says
So happy to hear everyone enjoyed the pie! My husband is not generally one for chocolate and pb either. I don’t understand. :)