No-Bake Chocolate Peanut Butter Pie with a graham cracker crust, creamy peanut butter filling with peanut butter cups, chocolate ganache, and topped with fresh whipped cream and peanut butter cups. The best chocolate peanut butter pie recipe!
Prep Time40 minutesmins
3 hourshrs
Total Time15 hourshrs
Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter pie, peanut butter pie
Place the graham crackers and melted butter into a food processor and pulse until fine crumbs. Press into a 9-inch pie plate. Place in freezer for 10 minutes while you make the filling.
Peanut Butter Filling:
In a large mixing bowl, whip together softened cream cheese and creamy peanut butter for 5 minutes until it is fluffy and creamy. Add powdered sugar and vanilla and mix for 1 minute longer until it is mixed together.
In another bowl, whip the heavy cream until stiff peaks form. Once it is whipped, fold or mix into the peanut butter filling, making sure not to overmix and deflate the whipped cream. Fold in chopped peanut butter cups.
Pour into chilled pie crust or place in the freezer to chill for at least 25-30 minutes. It is important to let it harden before pouring the warm chocolate ganache on top.
Chocolate Ganache:
Make the chocolate ganache by melting chocolate and heavy cream in a microwave-safe bowl in 30-second increments, stirring after each time. If you want additional peanut butter flavor, swap out some of the chocolate for peanut butter cups to make a chocolate peanut butter ganache.
Pour the chocolate ganache over chilled peanut butter filling and place it back in the freezer to allow the ganache to set. Let freeze for 1-2 hours.
Assemble Pie:
Make the whipped cream for garnishing the pie by whipping heavy cream and powdered sugar until stiff peaks form.
When you are ready to serve, spread whipped cream on top of the pie or pipe the whipped cream around edges. Top with chopped peanut butter cups all over the pie. Keep chilled until ready to serve. Cut into slices.
Notes
What kind of chocolate should I use for the ganache?I suggest using your favorite type of chocolate. If you prefer a sweeter chocolate ganache, I suggest using milk chocolate. If you prefer a darker chocolate ganache, I suggest using semi-sweet chocolate. You can also use half milk chocolate and half semi-sweet for the perfect balance.Can I use a Chocolate Oreo Cookie Crust instead of a Graham Cracker Crust?Absolutely! This pie is so versatile and you can use a chocolate cookie crust, a graham cracker crust, or even an all-butter pie crust. If you are looking for a chocolate OREO crust recipe, click HERE.What peanut butter cups should I use in Peanut Butter Pie?You can use any brand of peanut butter cups but my favorites are Trader Joe's Milk Chocolate Peanut Butter Cups and Reese's.Can I use low-fat cream cheese in this recipe?I always suggest using full-fat cream cheese in this recipe because of its creamy texture.Storage:You can prepare this pie several days ahead of time. You can keep it covered in the freezer or refrigerator. I like to add the fresh whipped cream the day of so it is fresh.To store leftover pie, keep it covered in the refrigerator or freezer.