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freshly made no bake chocolate peanut butter pie
Molly LaFontaine

No Bake Chocolate Peanut Butter Pie

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!
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Prep Time 20 minutes
Chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices (regular pie size)
Step-By-Step Mode

Ingredients
  

Crust
  • 6-8 graham crackers (homemade is best, recipe link in notes)
  • 5 Tbsp butter, melted
Filling
  • 1 cup heavy whipping cream (organic is best for no additives)
  • 1/2 cup creamy natural peanut butter (unsweetened)
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup raw cane sugar
  • 1 tsp pure vanilla extract
Whipped Cream
  • 1/2 cup heavy whipping cream (organic is best for no additives)
  • 1 Tbsp pure cane sugar
  • 1/4 tsp pure vanilla extract

Instructions

Make the Crust
  1. 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.
  2. Add melted butter and stir until evenly combined (should be like wet sand).
  3. 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.
  4. Freeze for 15 minutes to set up.
Make the Filling
  1. 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.
  2. 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 Whipped Cream
  1. 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 Pie & Chill
  1. Once crust is done chilling for 15 minutes, add filling and smooth into an even layer.
  2. 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!)
  3. 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.
  4. 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!

Notes

If you use regular peanut butter like Jif or Peter Pan, the results will come out differently and it'll be more sweet.
To eliminate additives, use organic heavy whipping cream and homemade graham crackers.
Sourdough Graham Cracker Recipe: https://plumbranchhome.com/sourdough-graham-crackers/
(If you don't have sourdough you can still make this graham cracker recipe just leave the discard out and add a little milk to help bring the dough together.)
 
This recipe was created, tested, and loved in our home – NO AI
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