No-Bake Chocolate Peanut Butter

This no bake chocolate peanut butter pie is your ticket to an easy yet indulgent dessert. The combination of a crisp graham crust, fluffy peanut butter filling, and shiny chocolate ganache creates a perfect balance of texture and flavor without ever turning on the oven. Whether you are feeding a crowd or treating yourself after a long day, this pie always hits the sweet spot with minimal fuss.

I first made this pie for a birthday picnic and it disappeared fast. Now I keep all the ingredients ready for those last-minute cravings or surprise guests.

Ingredients

• Graham cracker crust: Provides a buttery, crunchy base that contrasts beautifully with the creamy filling. Look for a golden color and good snap if you make it yourself or choose a sturdy pre-made crust to save time
• Creamy peanut butter: Adds deep nutty flavor and a smooth texture. Choose a brand with minimal oil separation for a better consistency
• Powdered sugar: Sweetens the filling while keeping it light and fluffy. Sift it before mixing to avoid lumps
• Softened cream cheese: Gives richness and a slight tang that balances the sweetness. Full-fat versions make the filling silky and stable
• Heavy whipping cream: Whipped to stiff peaks contributes a mousse-like airiness to the filling. Use cold cream for maximum volume
• Semi-sweet chocolate chips: Melt into a glossy ganache that crowns the pie with just the right amount of chocolate. Opt for chips with cocoa butter near the top of the ingredients list for smoothness
• Milk: Helps melt the chocolate and ensures a pourable ganache. Whole or two percent milk work equally well
• Vanilla extract: Brightens the ganache and complements the peanut butter’s flavor. Real vanilla is best if possible
• Chopped peanuts: Bring a crunchy texture and extra nutty punch to the finished pie. Use freshly roasted, unsalted nuts for best flavor

Instructions

Make the Filling:

In a large bowl, beat together peanut butter, powdered sugar, and softened cream cheese until the mixture is completely smooth and creamy. This takes about two to three minutes, and scraping down the sides of the bowl ensures all ingredients are fully blended.

Whip the Cream:

In a separate bowl that has been chilled beforehand, whip the heavy cream with a hand mixer until stiff peaks form. The cream should hold firmly on the beaters and look light and cloud-like. This step makes the filling airy and melt-in-your-mouth.

Combine Mixtures:

Using a spatula, gently fold the whipped cream into the peanut butter mixture. Lift and turn the bowl carefully until the mixture is uniform with no streaks. Try not to deflate the whipped cream to keep the filling light.

Fill the Crust:

Spoon the fluffy peanut butter filling into the graham cracker crust. Spread evenly, reaching the edges with an offset spatula for a neat finish and easy slicing.

Prepare the Ganache:

Place the chocolate chips and milk in a microwave-safe bowl. Heat in 30 second intervals, stirring between each until the chocolate is fully melted and glossy. Stir in the vanilla extract until smooth.

Top the Pie:

Pour the warm ganache over the peanut butter filling. Rotate and tilt the pie pan gently to create a smooth and even chocolate layer covering the entire pie top.

Chill to Set:

Refrigerate the pie uncovered for at least four hours or preferably overnight. The filling will firm up, allowing clean slices when cut. The pie should feel cool and set to the touch.

Garnish and Serve:

Just before serving, sprinkle chopped peanuts over the chocolate layer for crunch. Serve chilled straight from the fridge for the best texture and flavor.

One of my favorite parts is the very first bite when the cool chocolate cracks under the knife and gives way to fluffy peanut butter cream. My little one calls this the birthday cake pie because it seems to appear at almost every celebration in our home.

Storage Tips

Keep the pie tightly covered in the refrigerator where it stays fresh for up to five days. The chocolate layer remains solid and the filling does not weep. Add garnishes like chopped peanuts just before serving to maintain their crunch. For longer storage, wrap the pie well and freeze. Thaw in the fridge overnight before slicing.

Ingredient Swaps

You can swap the graham cracker crust for a chocolate cookie or Oreo style crust for a richer base. For allergies or different tastes, almond butter or cashew butter are great alternatives to peanut butter. Dark chocolate chips work well if you prefer a bittersweet contrast in the ganache.

Serving Suggestions

This pie shines when served cold with a generous dollop of whipped cream or a drizzle of caramel sauce. It also pairs beautifully with a cup of coffee or a tall glass of cold milk. For special occasions, topping slices with fresh berries or sliced bananas adds a bright freshness to the rich filling.

Chill the pie thoroughly for clean slices. Slice with a warmed knife for the neatest pieces.

Common Questions About the Recipe

→ Can crunchy peanut butter be used?

Yes, but the texture will be less smooth. Creamy peanut butter is best for a silky filling.

→ How to melt chocolate without a microwave?

Heat chocolate chips and milk over low heat in a saucepan, stirring constantly until smooth.

→ Is a dairy-free version possible?

Yes, use dairy-free cream cheese, plant-based whipped topping, and vegan chocolate chips with plant milk.

→ Can I use a homemade crust?

Absolutely. Prepare a graham or cookie crust and ensure it is firm before adding the filling.

→ How to prevent ganache from sinking?

Allow ganache to cool slightly but remain pourable before topping the filling for best results.

→ What is the best way to store leftovers?

Keep covered in the refrigerator up to five days or wrap tightly and freeze for up to one month.