No Bake Chocolate Peanut Butter Pie

No-Bake Chocolate Peanut Butter Pie, an easy homemade pie recipe with lots of chocolate, peanut butter, chocolate chips, and peanuts!

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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!  

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!

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5 from 2 votes

No-Bake Chocolate Peanut Butter Pie

No-Bake Chocolate Peanut Butter Pie, an easy homemade pie with lots of chocolate and peanut butter!

Prep Time 20 minutes

Total Time 20 minutes

Servings 8 slices

Author Lisa Huff

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

SNAPPY TIPS: I'd be careful substituting lowfat or light ingredients as the pie may not firm up enough to slice. I'd recommend using regular butter (rather than margarine) and regular cream cheese, peanut butter, and whipped topping.

SNAPPY SUBSTITUTIONS: Instead of making your own crust, you could use a premade chocolate cookie or graham cracker crust.

Course: Dessert

Cuisine: American

Keywords: chocolate and peanut butter dessert, no-bake summer pie

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