No Bake Peanut Butter Pie

by Arman Liew

published on Aug 11, 2024

14 comments

5 from 141 votes
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My no bake peanut butter pie recipe features a rich chocolate cookie crust and creamy peanut butter filling, all topped with a layer of chocolate ganache. It takes less than 15 minutes to make.

Love decadent pies? Try my buttermilk pie, healthy apple pie, and coconut cream pie next. 

slice of peanut butter pie with frosting.

If you love all things chocolate and peanut butter as much as I do, then you’re going to want to make this pie recipe. 

The crust is made from chocolate cookie crumbles and perfectly complements the smooth peanut butter filling, while the thick layer of rich melted chocolate ties it all together. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make a no bake peanut butter pie
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More easy peanut butter desserts
  8. No Bake Peanut Butter Pie (Recipe Card)

Why I love this recipe

  • Just 6 simple ingredients. Even though this pie has three parts, most of the ingredients are used several times. 
  • Easy. Regardless if you’re a pro baker or a newbie, you’ll have no trouble getting this pie to turn out perfectly (and it’s NO bake). Seriously, my sister can make it, and that says a lot (trust me).
  • Tastes like Reese’s. I love the chocolate and peanut butter combo like there is no tomorrow, and this pie is seriously satisfying.
  • The perfect make-ahead recipe. The longer the filling sits, the thicker it gets. I actually prefer to make this pie up to three days in advance!
no bake peanut butter pie.

Ingredients needed

Chocolate pie crust:

  • Chocolate cookies. I used Oreos to make an Oreo crust, but any dark chocolate cookie works. Blend to a fine crumb using a food processor, or to save time, use a store-bought chocolate pie crust.
  • Butter. Preferably unsalted butter. 

Pie filling:

  • Cream cheese. It has to be softened cream cheese, so it’s easy to blend. I prefer the texture of full-fat cream cheese, but low-fat cream cheese also works. 
  • Peanut butter. Smooth and creamy peanut butter with no added salt. Avoid using crunchy or ‘all-natural’ peanut butter as it doesn’t blend as smoothly. Honestly, I find Skippy or Jiff have the ideal consistency. 
  • Confectioners’ sugar. Also known as powdered sugar. 
  • Heavy cream. Also known as double cream or thickened cream. 
  • Vanilla extract. A must for all good pies!

Chocolate topping:

  • Chocolate. Use your favorite chopped-up chocolate bar. I love using Lindt chocolate!
  • Heavy cream. Mixed with the melted chocolate to create a creamy ganache.
  • Chopped peanuts. To decorate the top of the pie and to add some extra peanut flavor. 

How to make a no bake peanut butter pie

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

chocolate pie crust.

Step 1- Prep. Prepare a 9-inch chocolate crust and set aside.

peanut butter pie filling.

Step 2- Make the filling. Using an electric mixer, beat the cream cheese, peanut butter, and powdered sugar (reserving 2 tbsp of sugar) until fluffy. In a separate large bowl, beat the heavy cream until thickened. Add the 2 tablespoons of powdered sugar and vanilla extract and beat until stiff peaks form. 

assembled no bake peanut butter pie.

Step 3- Assemble and chill. Gently fold the whipped cream into the peanut butter mixture. Pour the mixture into the pie crust and refrigerate for 2 hours. 

glazed peanut butter pie.

Step 4- Add the ganache layer. Make the ganache then pour it over the pie and spread it into an even layer. Sprinkle chopped peanuts around the edges. 

Arman’s recipe tips

  • Forgot to soften the cream cheese? I do it all the time! Before mixing, place it in the microwave and heat in 10-second intervals until soft.
  • Make a chocolate graham cracker crust. I don’t know about you, but I have NEVER been able to find chocolate graham crackers at the store. Instead, I use chocolate Teddy Grahams!
  • Swap the peanut butter. Try almond butter or cashew butter. For a nut-free version, use tahini or sunflower seed butter. 
  • Make a crustless pie. Simply omit the crust and pour the filling into a deep glass dish. 

Storage instructions

To store: Leftover pie should be stored in an airtight container in the refrigerator for up to one week. 

To freeze: Place the pie in a shallow container and store it in the freezer for up to 6 months. 

peanut butter pie.

Frequently asked questions

Can you leave peanut butter chocolate pie out overnight?

No, I don’t recommend this, as it softens quite a bit the longer it’s at room temperature. 

Can I make this without cream cheese?

Yes, you can omit the cream cheese for Greek yogurt or Cool Whip, but I found through recipe testing that the filling didn’t hold up anywhere near as nicely as cream cheese.

Can I make this gluten-free?

Yes! Swap out the Oreos for gluten-free Oreos or gluten-free sandwich cookies.

More easy peanut butter desserts

peanut butter pie recipe.

No Bake Peanut Butter Pie

5 from 141 votes
My no bake peanut butter pie recipe features a rich chocolate cookie crust and creamy peanut butter filling, all topped with a layer of chocolate ganache. It's so easy and tastes incredible. Watch the video below to see how I make it in my kitchen!
Servings: 12 servings
Prep: 15 minutes
Total: 15 minutes
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Video

Ingredients  

For the crust

For the filling

  • 8 ounces cream cheese softened
  • 1 cup peanut butter smooth
  • 3/4 cup + 2 tablespoons powdered sugar divided
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

For the chocolate ganache

  • 1 cup chocolate chopped
  • 1/2 cup heavy cream
  • 1/4 cup peanuts chopped

Instructions 

  • Combine the crushed chocolate cookies and melted butter. Transfer to a 9-inch springform pan and set aside.
  • In an electric mixer, beat together the cream cheese, peanut butter, and powdered sugar, until fluffy. In a separate bowl, beat the heavy cream until thick. Add the 2 tablespoons powdered sugar and vanilla extract and beat until stiff peaks form. 
  • Gently fold the whipped mixture into the peanut butter mixture. Pour the mixture into the pie crust and refrigerate until it firms up, usually 30 minutes.
  • Once the pie is mostly set, make the ganache. In a small saucepan, heat up the heavy cream until warm. Remove from the heat and add the dark chocolate, and whisk together, until smooth. Let the mixture cool until no longer warm. Gently pour over the chilled pie and spread it out. Sprinkle chopped peanuts around the perimeter. 
  • Chill the pie overnight, before serving.

Notes

TO STORE: Leftover pie should be stored in an airtight container in the refrigerator for up to one week. 
TO FREEZE: Place the pie in a shallow container and store it in the freezer for up to 6 months. 

Nutrition

Serving: 1servingCalories: 282kcalCarbohydrates: 20gProtein: 8gFat: 20gSodium: 299mgPotassium: 209mgFiber: 2gSugar: 10gVitamin A: 225IUCalcium: 45mgIron: 1mgNET CARBS: 18g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally updated August 2022, updated and republished August 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 141 votes (135 ratings without comment)

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    1. 5 stars
      Made this pie 3 times now. My family loves it! It’s very rich so a little piece is all we need. The chocolate ganache was so easy to make and so yummy!

      Reply