My silky no bake chocolate peanut butter pie is made completely from scratch, with wholesome ingredients and little fuss. It’s the quickest and easiest pie on the blog and one of our favorites for the holidays!
Key Takeaways: No Bake Chocoalte Peanut Butter Pie Recipe
- Hands-On Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 8 slices (regular pie size)
- Flavor & Texture: Soft graham cracker crust, fluffy almost velvety chocolate peanut butter whipped cream center
- Difficulty: Easy
- Why this Recipe?: So simple to make, perfect for making ahead, made from scratch, no additives or excessive amounts of sugar, and full of flavor!
What I love most about this pie is how great it is for making ahead! It tastes wonderful after only 1 hour in the freezer, but the next day, it’s even better. The flavors just keep deepening!
I recommend making homemade graham crackers a few days before for this recipe. I do this so that I don’t have to buy them at the store, keeping unwanted ingredients out of our pie.
Why You’ll Love This Recipe
- Made from scratch: From the crust, to the filling, to the whipped cream, it’s all made from scratch!
- No-fuss: The steps are super simple and easy to follow!
- Not overly sweet: We’re only using a little raw cane sugar, no excess amounts of processed sugar.
- Great for making ahead: This pie gets better with time, making it ahead makes it better!
Ingredients
Crust
- Graham crackers: I recommend making homemade with sourdough or without
- Melted butter: I use salted but unsalted works too
Filling
- Heavy whipping cream: I recommend organic to eliminate additives
- Creamy natural peanut butter: Not regular peanut butter with added sugar like Jif or Peter pan
- Unsweetened cocoa powder: Baking cocoa powder works very well
- Raw cane sugar: You could swap this for honey, date syrup, or pure maple syrup
- Vanilla extract: I recommend pure vanilla extract for the best flavor and no colorings or additives
Whipped Cream
- Heavy whipping cream: I recommend organic to eliminate additives
- Raw cane sugar: Substitute for honey or pure maple syrup if you would like
- Vanilla extract: I recommend pure vanilla extract for the best flavor and no colorings or additives
Tools You May Need
How to Make No Bake Chocolate Peanut Butter Pie
Make the crust
Place graham crackers in a blender or food processor. Blend/process until they’re a sand texture. Measure out 1 3/4 cups and add to a mixing bowl.
Add melted butter to mixing bowl. Stir until evenly combined (should be like wet sand).
Poor mixture into a greased pie pan and use the back of the spoon or a measuring cup to firmly press into a solid crust along the bottom and sides. Freeze for 15 minutes to set up.
Make the filling
While crust is freezing, add all pie filling ingredients into a mixing bowl. Make sure your heavy whipping cream is straight from the fridge so it’s cold for whipping.
Use an electric mixer and mix on high speed until thick and stiff peaks form (when the mixture doesn’t drop off the beaters), about 1-2 minutes. Place in fridge until crust is done chilling.
Make the topping
Add all whipped cream ingredients to a separate mixing bowl and mix on high speed until thick and stiff peaks form (when the mixture doesn’t drop off the beaters), about 2-3 minutes.
Assemble the Pie
Once crust is done chilling for 15 minutes, add all filling and smooth into an even layer.
Add whipped cream on top of the filling and smooth into an even layer, leaving about 1/2 inch of filling showing around the edges. (Or add whipped cream to a piping bag with a star tip and pipe on top for a design!)
Optional: Add a little peanut butter to a ziplock baggie and cut off a tiny bit of one corner then drizzle peanut butter over the top of whipped cream.
Chill for a minimum of 1 hour in the freezer or 2 hours in the fridge. Best flavor is the next day. Enjoy!
Molly’s Tips
- Read the recipe before getting started so you know what to expect.
- Wait to make any adjustments until you’ve made it once.
- To eliminate additives, use organic heavy whipping cream and homemade graham crackers.
- Don’t skip the chilling; it needs time to set before serving.
How to Store Leftovers
Store pie, covered, in the fridge for up to 5 days. I use my grandma’s old pie plate. It’s not airtight. You could also just cover it with saran wrap or parchment paper or store slices in a glass container with a lid.
Recipe FAQs
More Peanut Butter Desserts
- Peanut Butter Hot Chocolate
- Light and Fluffy Sourdough Peanut Butter Cookies
- Sourdough Nutter Butters
- Sourdough Peanut Butter Chocolate Chip Muffins
- Sourdough Scotcheroo Scones (chocolate, peanut, butterscotch)
Did you make this recipe? If so, I’d be so grateful if you left a review below!
Recipe
No Bake Chocolate Peanut Butter Pie
Ingredients
Instructions
- Place graham crackers in a blender or food processor. Blend/process until they’re a sand-like texture. Measure out 1 3/4 cups and add to a mixing bowl.
- Add melted butter and stir until evenly combined (should be like wet sand).
- Poor mixture into a greased pie pan and use the back of the spoon or a measuring cup to firmly press into a solid crust along the bottom and sides.
- Freeze for 15 minutes to set up.
- While crust is freezing, add all pie filling ingredients into a mixing bowl. Make sure your heavy whipping cream is straight from the fridge so it’s cold for whipping.
- Use an electric mixer and mix on high speed until thick and stiff peaks form (when the mixture doesn’t drop off the beaters), about 1-2 minutes. Place in fridge until crust is done chilling.
- Add all whipped cream ingredients to a separate mixing bowl and mix on high speed until thick and stiff peaks form (when the mixture doesn’t drop off the beaters), about 2-3 minutes.
- Once crust is done chilling for 15 minutes, add filling and smooth into an even layer.
- Add whipped cream on top of filling and smooth into an even layer, leaving about 1/2 inch of filling showing around the edges. (Or add whipped cream to a piping bag with a star tip and pipe on top for a design!)
- Optional: Add a little peanut butter to a ziplock baggie and cut off a tiny bit of one corner then drizzle peanut butter over top of whipped cream.
- Chill for a minimum of 1 hour in the freezer or 2 hours in the fridge. Flavor is even better the next day. When serving, use a pie server to gently release the crust from the pan for each slice. Enjoy!