Name: No-Bake Chocolate Peanut Butter Pie Recipe
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 1 cup creamy peanut butter; 1 cup powdered sugar; 1 cup heavy whipping cream; 1 cup chocolate chips; 2 tablespoons milk

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Introduction

This No-Bake Chocolate Peanut Butter Pie is a luscious and easy dessert that combines creamy peanut butter with rich chocolate on a buttery graham cracker crust. Perfect for warm days or when you want a sweet treat without turning on the oven.

A slice of layered pie sits on a white plate against a white marbled background. The bottom layer is a crumbly brown crust, thick and rough in texture. Above the crust is a smooth, light brown peanut butter layer, creamy and dense. The top layer is a thick, glossy dark chocolate ganache, shiny and rich, covering the pie evenly with a smooth finish. The edges of the crust are crumbly, rising a bit above the filling. Light shines softly on the pie, highlighting the textures of each layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup creamy peanut butter
1 cup powdered sugar
1 cup heavy whipping cream
1 cup chocolate chips
2 tablespoons milk

Instructions

Step 1: In a bowl, mix the graham cracker crumbs with the melted butter until evenly combined.
Step 2: Press the mixture firmly into the bottom and sides of a pie pan to create the crust.
Step 3: In another bowl, combine the peanut butter and powdered sugar until smooth.
Step 4: In a separate bowl, whip the heavy cream with a mixer until stiff peaks form.
Step 5: Gently fold the whipped cream into the peanut butter mixture until fully incorporated and creamy.
Step 6: Spread the peanut butter filling evenly over the prepared crust.
Step 7: Melt the chocolate chips with the milk in a microwave or double boiler until smooth, then pour over the filling.
Step 8: Refrigerate the pie for at least 4 hours until set before serving.

Tips & Variations

For a crunchier texture, add chopped peanuts to the filling or sprinkle them on top.
Use natural peanut butter for a less sweet and more intense peanut flavor.
Swap the chocolate chips for white chocolate or dark chocolate depending on your preference.
To make the crust gluten-free, use gluten-free graham cracker crumbs.

Storage

Store the pie tightly covered in the refrigerator for up to 3 days. Let it sit at room temperature for 10-15 minutes before serving to soften the filling slightly. This pie does not freeze well, as the texture may change upon thawing.

How to Serve

A close-up view of a three-layer pie slice on a white plate, placed on a white marbled surface. The bottom layer is a crumbly, textured crust with mixed brown colors, unevenly pressed at the edges. The middle layer is thick, smooth, and peanut butter-colored with a creamy texture. The top layer is a glossy, dark chocolate ganache, rich and shiny, slightly rippled on the surface. The crust edges rise slightly above the filling, making a clear border around the pie slice. Light softly shines on the chocolate layer, highlighting its smooth texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit of texture in the filling, though it may affect the smoothness of the pie.

Is it possible to make this pie vegan?

You can make a vegan version by substituting the butter with a plant-based alternative, using dairy-free whipped cream, and selecting vegan chocolate chips.