Easy No-Bake Chocolate Peanut Butter Pie for Dessert
Love peanut butter and chocolate? You’ll adore this Easy No-Bake Chocolate Peanut Butter Pie. After making it dozens of times, I’ve perfected the creamiest, dreamiest filling that’s ready in just 15 minutes. No oven required! Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Watermelon Coconut Popsicles Recipe for Summer and Easy Black Bean Stuffed Sweet Potatoes for Quick Dinner.
Why This Easy No-Bake Chocolate Peanut Butter Pie for Dessert Is Pure Comfort
- Creamy peanut butter and chocolate filling
- No oven required, perfect for summer
- Easy, 15-minute prep time
- Better than takeout, impress guests
- Keeps in the fridge for up to 3 days
What You'll Need for Easy No-Bake Chocolate Peanut Butter Pie for Dessert
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Chopped peanuts
- Optional: Chocolate shavings
- Optional: Whipped cream
📝 Ingredient Notes
- Peanut butter: Creamy peanut butter works best for this recipe.
- Chocolate chips: Semisweet chocolate chips provide the best flavor, but you can use milk or dark chocolate chips if preferred.
🛒 Tools & Equipment I Recommend
- KitchenAid Hand Mixer — Makes quick work of creaming the peanut butter and sugar → See on Amazon
- Lodge 12-Inch Cast Iron Skillet — Perfect for melting chocolate chips on the stove → See on Amazon
How to Make Easy No-Bake Chocolate Peanut Butter Pie for Dessert
- Step 1: In a large bowl, combine peanut butter and powdered sugar. Mix until smooth and creamy.
- Step 2: In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form.
- Step 3: Gently fold whipped cream into peanut butter mixture until fully combined.
- Step 4: Melt chocolate chips in a double boiler or microwave, stirring until smooth. Let cool slightly.
- Step 5: Fold melted chocolate into peanut butter mixture until fully combined.
- Step 6: Spread filling into a 9-inch pie crust. Chill for at least 2 hours before serving. Top with desired toppings.
Cook's Tips for Perfect Easy No-Bake Chocolate Peanut Butter Pie for Dessert
- Common mistake and fix: Be careful not to overheat the chocolate chips. If they get too hot, the filling can become grainy. Let chocolate cool slightly before folding into the peanut butter mixture.
- Pro tip: For an extra-smooth filling, melt the chocolate chips in the microwave in 30-second intervals, stirring between each interval.
- Pro tip: To make this pie ahead of time, prepare the filling and store it in the refrigerator for up to 24 hours. Spread it into the pie crust just before serving.
Storing & Reheating Easy No-Bake Chocolate Peanut Butter Pie for Dessert
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pie in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The filling can be made up to 24 hours ahead of time. Spread it into the pie crust just before serving.
Freezing Easy No-Bake Chocolate Peanut Butter Pie for Dessert
Freezing is not recommended for this pie.
How to Reheat Without Drying It Out
Oven: No reheating is necessary for this pie. Microwave: No reheating is necessary for this pie.
Recipe Notes
- Chef tip: For a lighter version, you can use reduced-fat peanut butter and whipped topping instead of heavy cream.
- Best substitution: If you don't have a pie crust, you can use an 8-inch springform pan lined with parchment paper for a no-crust version.
- Make-ahead: The filling can be made up to 24 hours ahead of time. Spread it into the pie crust just before serving.
- Scaling: This recipe can be halved to make a smaller pie, or doubled to make a larger pie.
- Troubleshooting: If the filling is too thick, add a tablespoon or two of milk to thin it out. If it's too thin, chill it in the refrigerator for an additional 30 minutes to firm it up.
Want to level up this recipe?
Wilton Pie Crust Shield — Prevents the crust from burning while the pie is chilling → Check price on Amazon
Easy No-Bake Chocolate Peanut Butter Pie for Dessert
Ingredients
Main Ingredients
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
Seasonings
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Toppings
- Chopped peanuts
- Chocolate shavings
- Whipped cream
Instructions
- Step 1: In a large bowl, combine peanut butter and powdered sugar. Mix until smooth and creamy.
- Step 2: In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form.
- Step 3: Gently fold whipped cream into peanut butter mixture until fully combined.
- Step 4: Melt chocolate chips in a double boiler or microwave, stirring until smooth. Let cool slightly.
- Step 5: Fold melted chocolate into peanut butter mixture until fully combined.
- Step 6: Spread filling into a 9-inch pie crust. Chill for at least 2 hours before serving. Top with desired toppings.
Notes
- Chef tip: For a lighter version, you can use reduced-fat peanut butter and whipped topping instead of heavy cream.
- Best substitution: If you don't have a pie crust, you can use an 8-inch springform pan lined with parchment paper for a no-crust version.
- Make-ahead: The filling can be made up to 24 hours ahead of time. Spread it into the pie crust just before serving.
- Scaling: This recipe can be halved to make a smaller pie, or doubled to make a larger pie.
- Troubleshooting: If the filling is too thick, add a tablespoon or two of milk to thin it out. If it's too thin, chill it in the refrigerator for an additional 30 minutes to firm it up.
Storage
- Fridge: Store leftover pie in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freezing is not recommended for this pie.
- Oven reheat: No reheating is necessary for this pie.
- Microwave reheat: No reheating is necessary for this pie.
- Make ahead: The filling can be made up to 24 hours ahead of time. Spread it into the pie crust just before serving.
Nutrition Per Serving
- Calories: 480
- Protein: 10g
- Fat: 34g
- Carbs: 45g
- Fiber: 3g
- Sugar: 28g
- Sodium: 180mg
- Cholesterol: 60mg
- Sat. Fat: 17g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No-Bake Chocolate Peanut Butter Pie for Dessert FAQs
Yes, you can make the filling up to 24 hours ahead of time. Spread it into the pie crust just before serving.
If the chocolate chips were overheated, the filling can become grainy. Be sure to let the chocolate cool slightly before folding it into the peanut butter mixture.
Freezing is not recommended for this pie, as the texture may become too firm.
No, this pie does not require cooking and should be made in the refrigerator.
If you have a peanut allergy, you can use almond butter or sunflower seed butter as a substitute.
A Warm Final Note
I can’t wait for you to try Easy No-Bake Chocolate Peanut Butter Pie for Dessert and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
