This chocolate peanut butter pie is a no bake dessert with a cookie crust, creamy filling and whipped cream topping, all finished off with chopped peanut butter cups. An easy make ahead dessert that’s perfect for entertaining!
You can never go wrong with chocolate and peanut butter, and this easy no bake peanut butter pie is the BEST way to get your peanut butter cup fix. Be sure to check out more peanut butter goodness with my peanut butter blossoms , peanut butter brownies and my list of 10 peanut butter recipes !
I am obsessed with no bake pies right now. I immediately followed this decadent chocolate peanut butter pie with another no bake dessert the next day ( avalanche cookies ). Although everyone was wishing that there were leftovers of this peanut butter cup pie because it was so delicious!
For more great dessert and pie recipes check out my Dutch apple pie , pumpkin meringue pie and pear custard pie !
Chocolate Peanut Butter Pie Ingredients
When you make this chocolate peanut butter pie recipe you will need chocolate sandwich cookies (like Oreos), sugar, butter, peanut butter, powdered sugar, whipped cream, mini peanut butter cups and fudge sauce.
HOW DO YOU MAKE CHOCOLATE PEANUT BUTTER PIE?
To make this chocolate peanut butter pie recipe, start by making your deliciously crumbly cookie crust. Simply place cookies and sugar in a food processor and turn it on until you get fine crumbs. Coat a baking pan with cooking spray. Next, pour melted butter into the cookie crumbs. Stir the cookie crumbs and butter together. Press the crumbs in the bottom of your pie tin and let it chill for 30 minutes. Make the peanut butter pie filling by whipping together peanut butter and softened butter. Add powdered sugar and mix it with the peanut butter. Spread the filling in your pie crust then top it with whipped cream and fudge sauce. Add chopped peanut butter cups and chill the pie for 4 hours. Finally, enjoy one of the most delicious pies you’ll ever taste, without having to turn the oven on.
Tips For The Perfect Peanut Butter Pie
- I love using Oreo cookies for my no bake peanut butter pie crust, however, chocolate graham crackers or chocolate wafer cookies work just as well.
- You can use a stand mixer or electric mixer in a large bowl to mix your creamy peanut butter mousse filling and your whipped cream.
- I recommend standard store bought creamy peanut butter like Skippy or Jif. Some of the natural brands tend to separate after they have rested a while.
- I like to use fresh whipped cream on top of my chocolate peanut butter pie. However, you can substitute a whipped topping, like Cool Whip, if you don’t have time to whip up your own cream.
- Don’t use the aerosol style whipped cream as it will quickly deflate and you won’t end up with a mound of fluffy whipped cream goodness as shown in these photos.
Quick Tip
It’s important to firmly press your crust into the pan. Using the back of a large spoon or the bottom of a measuring cup helps tremendously with this task.
Frozen whipped topping isn’t made of dairy or has little dairy content to it. This makes it sweeter than the real whipped cream. Real whipped cream is made from dairy or heavy cream which gives it a taste that’s not as sweet but preferred by many because it tastes fresher and doesn’t contain artificial ingredients or stabilizers.
You can make a graham cracker crust the same way as you make a cookie crust in this recipe. Simply substitute graham cracker crumbs for cookie crumbs. You may need less butter, so add a little of the butter in at a time to your crumbs.
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Flavor Variations
This chocolate peanut butter pie is smooth, creamy and delicious; however, you can change the flavors to suit your taste.
- Candy: Feel free to add your favorite candies to this pie like M&Ms, Reese’s Pieces or chopped up candy bars.
- Chocolate chips: You can add mini chocolate chips to your filling or sprinkle them over the top of your pie.
- Crust: Instead of an Oreo cookie crust you could make a crust out of other crushed cookies like vanilla wafers, chocolate cookies, chocolate chip cookies, graham crackers or oatmeal cookies. You want to use a dryer cookie that will turn into crumbs in a food processor.
My kids have already been begging for more of this no bake peanut butter cup pie. I have a feeling I’ll be making it a lot. I’m not complaining, I loved it just as much as they did!
More Peanut Butter Recipes You’ll Love
Peanut Butter Eggs
12 mins
Peanut Butter Chocolate Gooey Butter Cake
55 mins
Buckeye Balls (Peanut Butter Balls)
1 hr 2 mins
No Bake Peanut Butter Cookies
10 mins
Chocolate Peanut Butter Fudge
10 mins
Love This Recipe?
Ingredients1x2x3x
- ▢ 20 chocolate sandwich cookies such as oreos
- ▢ 2 tablespoons granulated sugar
- ▢ 5 tablespoons melted butter
- ▢ 8 tablespoons butter softened
- ▢ 1 1/2 cups peanut butter
- ▢ 1 1/2 cups powdered sugar
- ▢ 2 cups sweetened whipped cream can also use thawed whipped topping
- ▢ 1 1/2 cups mini peanut butter cups chopped
- ▢ 1/4 cup fudge sauce
- ▢ cooking spray
Instructions
- Place the cookies and granulated sugar in a food processor. Process until fine crumbs form.
- Coat a 9 inch pie pan with cooking spray.
- Pour the melted butter into the cookie mixture and stir until combined.
- Firmly press the cookie mixture into the bottom and sides of the pie pan.
- Chill the crust for at least 30 minutes.
- To make the peanut butter filling, place the softened butter and peanut butter in the bowl of a mixer. Beat until smooth.
- Add the powdered sugar to the peanut butter mixture and beat until thoroughly combined.
- Spread the peanut butter filling into an even layer in the crust.
- Spread the whipped cream over the layer of peanut butter filling. Drizzle with fudge sauce and arrange peanut butter cups on top.
- Chill for at least 4 hours. Cut into slices and serve.
Notes
- It’s important to firmly press your crust into the pan. Using the back of a large spoon or the bottom of a measuring cup helps tremendously with this task.
- I recommend standard store bought creamy peanut butter.
- I like to use fresh whipped cream on top of my chocolate peanut butter pie. However, you can substitute a whipped topping, like Cool Whip, if you don’t have time to whip up your own cream.
Nutrition
Chocolate Peanut Butter Pie
Ingredients
- 20 chocolate sandwich cookies such as oreos
- 2 tablespoons granulated sugar
- 5 tablespoons melted butter
- 8 tablespoons butter softened
- 1 1/2 cups peanut butter
- 1 1/2 cups powdered sugar
- 2 cups sweetened whipped cream can also use thawed whipped topping
- 1 1/2 cups mini peanut butter cups chopped
- 1/4 cup fudge sauce
- cooking spray
Instructions
- Place the cookies and granulated sugar in a food processor. Process until fine crumbs form.
- Coat a 9 inch pie pan with cooking spray.
- Pour the melted butter into the cookie mixture and stir until combined.
- Firmly press the cookie mixture into the bottom and sides of the pie pan.
- Chill the crust for at least 30 minutes.
- To make the peanut butter filling, place the softened butter and peanut butter in the bowl of a mixer. Beat until smooth.
- Add the powdered sugar to the peanut butter mixture and beat until thoroughly combined.
- Spread the peanut butter filling into an even layer in the crust.
- Spread the whipped cream over the layer of peanut butter filling. Drizzle with fudge sauce and arrange peanut butter cups on top.
- Chill for at least 4 hours. Cut into slices and serve.
Notes
- It’s important to firmly press your crust into the pan. Using the back of a large spoon or the bottom of a measuring cup helps tremendously with this task.
- I recommend standard store bought creamy peanut butter.
- I like to use fresh whipped cream on top of my chocolate peanut butter pie. However, you can substitute a whipped topping, like Cool Whip, if you don’t have time to whip up your own cream.
