If you’re looking for the ultimate no-bake dessert that’s rich, creamy, and absolutely irresistible, this Chocolate Peanut Butter Cream Pie is your new favorite. With its velvety peanut butter filling and glossy chocolate ganache topping, every bite melts in your mouth with the perfect balance of sweet and salty.
This dreamy dessert comes together with minimal effort—no oven required—and it’s ideal for easy party desserts, comfort food cravings, or make-ahead treats for any occasion. Whether you’re hosting friends or indulging solo, this pie will steal the show.
Why You’ll Love This Recipe
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No-bake and perfect for warm-weather entertaining
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Ultra-creamy peanut butter filling with a silky chocolate layer
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Crowd-pleaser for holidays, parties, or weeknight indulgence
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Ready in minutes with pantry staples
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Make-ahead friendly and freezer-safe
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Easy to customize with your favorite toppings
Ingredient Breakdown
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Graham Cracker Crust: A buttery, crunchy base that adds texture and sweetness.
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Creamy Peanut Butter: The star of the filling—rich, smooth, and nutty.
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Powdered Sugar: Sweetens the filling and keeps it light and fluffy.
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Cream Cheese: Adds tangy richness and stability to the peanut butter mixture.
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Heavy Whipping Cream: Whipped into soft peaks to make the filling airy and mousse-like.
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Semi-Sweet Chocolate Chips: Melt into a glossy ganache that contrasts the creamy base.
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Milk: Helps melt the chocolate and creates a pourable ganache.
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Vanilla Extract: Enhances flavor and balances sweetness.
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Chopped Peanuts (Optional): Add a crunchy garnish and nutty finish.
Ingredients
For the Filling:
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1 cup creamy peanut butter
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1 cup powdered sugar
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8 oz cream cheese, softened
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1 cup heavy whipping cream
For the Chocolate Topping:
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1 cup semi-sweet chocolate chips
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½ cup milk
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1 tsp vanilla extract
For Assembly:
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1 (9-inch) graham cracker crust
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¼ cup chopped peanuts (optional, for garnish)
Step-by-Step Instructions
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Make the Filling:
In a large bowl, beat together the peanut butter, powdered sugar, and softened cream cheese until smooth and creamy. -
Whip the Cream:
In a separate chilled bowl, whip the heavy cream until stiff peaks form. This adds lightness to the pie filling. -
Combine Mixtures:
Gently fold the whipped cream into the peanut butter mixture until no streaks remain. Take your time to keep the mixture airy. -
Fill the Crust:
Spoon the peanut butter filling into the graham cracker crust. Spread evenly and smooth the top with a spatula. -
Prepare the Ganache:
In a microwave-safe bowl, combine chocolate chips and milk. Microwave in 30-second bursts, stirring each time, until smooth. Stir in vanilla extract. -
Top the Pie:
Pour the warm chocolate ganache over the peanut butter filling. Tilt the pie gently to evenly coat the surface. -
Chill to Set:
Refrigerate the pie for at least 4 hours, or overnight for best texture. -
Garnish & Serve:
Sprinkle chopped peanuts on top before serving, if desired. Slice and enjoy cold.
Pro Tips
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Use full-fat cream cheese for the creamiest filling texture.
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Chill your mixing bowl before whipping the cream—it helps achieve stable peaks.
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Let the ganache cool slightly before pouring to avoid sinking into the filling.
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For clean slices, run a sharp knife under hot water and wipe between cuts.
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Don’t overmix the whipped cream into the filling—fold gently for the fluffiest results.
Ingredient Swaps or Variations
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Crust: Swap graham cracker crust for Oreo or chocolate cookie crust.
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Chocolate: Use dark chocolate chips for a richer, less sweet topping.
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Peanut Butter: Try almond or cashew butter for a unique twist.
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Add Crunch: Stir crushed pretzels or toffee bits into the filling.
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Mini Pies: Make individual pies using mini graham crusts for parties.
Serving Suggestions
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Serve chilled with a dollop of whipped cream.
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Pair with hot coffee or cold milk for the ultimate dessert moment.
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Add a drizzle of caramel sauce or chocolate syrup for extra indulgence.
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Garnish with banana slices for a sweet-and-savory combo.
Make Ahead + Storage Tips
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Make Ahead: Assemble up to 2 days in advance and keep covered in the fridge.
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Storage: Store leftovers in the refrigerator for up to 5 days.
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Freezer Friendly: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.
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Avoid Sogginess: For best texture, don’t add whipped cream garnish until ready to serve.
Ingredients
Equipment
Method
- Make the Filling: Beat peanut butter, powdered sugar, and softened cream cheese until smooth.
- Whip the Cream: In a chilled bowl, whip heavy cream to stiff peaks.
- Combine: Fold whipped cream into peanut butter mixture gently until no streaks remain.
- Fill the Crust: Spoon filling into graham cracker crust and smooth top.
- Make Ganache: Microwave chocolate chips and milk in 30-second bursts, stirring until smooth. Stir in vanilla.
- Top the Pie: Pour ganache over filling, tilting to coat evenly.
- Chill: Refrigerate for at least 4 hours, or overnight.
- Serve: Garnish with peanuts if desired. Slice and serve cold.
Notes
- Use full-fat cream cheese for a creamier filling.
- Let ganache cool slightly before pouring to prevent sinking into filling.
- For clean slices, heat knife under hot water and wipe between cuts.
- Can be made up to 2 days ahead; store in fridge.
- Freezes well for up to 1 month (thaw in fridge before serving).
Frequently Asked Questions (FAQ)
Can I use crunchy peanut butter?
Yes, though the filling will be less smooth. For the creamiest texture, stick with creamy peanut butter.
What if I don’t have a microwave?
Melt the chocolate and milk gently in a saucepan over low heat, stirring constantly.
Can I make it dairy-free?
Use dairy-free cream cheese, non-dairy whipped topping, and plant-based milk and chocolate chips.
Can I use a homemade crust?
Absolutely. A homemade graham cracker or Oreo crust works great—just be sure to chill it before adding the filling.
Why did my ganache sink into the filling?
The ganache was likely too hot. Let it cool for a few minutes before pouring.
Notes
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This recipe contains dairy and peanuts.
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Best served cold for ideal texture and flavor.
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For extra crunch, sprinkle sea salt flakes over the chocolate topping before chilling.
