Don’t make this chocolate peanut butter pie recipe. Things will get ugly.
Just try to resist a no bake, peanut butter cream pie covered with a thick layer of chocolate ganache, and topped with salty sweet Reese’s peanut butter cups. On top of that it’s stupid easy to make.
Ugh. THE. WORST.
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!
Ingredient Notes
- Pie Shell (Such as a graham cracker crust, or scroll down for more easy, no bake, and gluten free options)
- Cream cheese – use full fat or neufchatel cheese
- Peanut Butter – creamy old school kind works best!
- Cool Whip whipped topping
- Heavy Cream
- Chocolate chips
- Reese’s peanut butter cups (Scroll down for alternative optional toppings.)
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
How To Make Chocolate Peanut Butter Pie
Ready to see how easy this is? If you have a fear of baking, or the kitchen in general, make this pie recipe. You will be a hero!
- In a large bowl beat together the cream cheese, powdered sugar, peanut butter, milk, and vanilla extract until smooth.
- Fold in the Cool Whip and then spread in the pie shell. Refrigerate while you make the chocolate ganache.
- In a small pan bring the heavy cream to a simmer. Remove from the heat and pour in the chocolate chips. Let it sit for 5 minutes, and then stir it until it’s smooth.
- Spread the chocolate ganache over the peanut butter pie filling and top with chopped peanut butter cups. Refrigerate for 4-6 hours, or overnight.
Can I Add More Chocolate?
Uh, duh. Please do. Here are some of my favorite options.
- Fold mini chocolate chips in the peanut butter cream filling before spreading in the pie crust.
- Use a Oreo crust or this gluten-free Oreo crust for the pie shell.
- Spread a layer of this easy hot fudge on the pie crust before filling. (You can also use this for the topping instead of ganache.)
- Sprinkle chocolate chips or chopped Reese’s peanut butter cups on the crust before topping with the peanut butter pie filling.
More Topping Ideas
If you love the peanut chocolate pie combo, something tells me you’ll have a hard time just stopping at one of these options.
- Reese’s Pieces
- Chopped peanuts
- Chocolate chips
- Chopped Snickers
- Pretzels
- Any leftover Halloween candy!
What Kind of Pie Shells Can I Use?
Whether making this as a traditional dessert or gluten-free, any of these are a hit with any crowd!
- Chex Pie Crust (gluten free)
- Pecan Nut Pie Crust (gluten free)
- Almond Flour Pie Crust (gluten free)
- Graham cracker crust
- Peanut Crust from this Snickers Pie recipe
- Oreo crust
Freezing Tips
Chocolate peanut butter pie may be frozen, tightly covered, up to 3 months. You can even eat this pie frozen!
To freeze, prep the entire dessert and set in the freezer until completely solid. Wrap securely with plastic wrap and a layer of foil. When ready to enjoy, thaw overnight in the fridge. You may want to save the garnishes, until ready to serve because they could become a little less appealing after freezing.
Save this recipe to your pinterest board!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Chocolate Peanut Butter Pie
Ingredients
- 1 pie shell (9 inches), (see recipe notes for options)
- 8 ounce cream cheese, softened
- ¾ cup powdered sugar
- ½ cup creamy peanut butter
- 6 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip whipped topping, thawed
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 cup (optional) chopped Reese's peanut butter cups, for topping
Equipment
Instructions
- In a large bowl use a hand mixer to beat together the cream cheese, powdered sugar, peanut butter, milk, and vanilla extract until smooth.8 ounce cream cheese, ¾ cup powdered sugar, ½ cup creamy peanut butter, 6 tablespoons milk or heavy cream, 1 teaspoon vanilla extract
- Fold in whipped topping until smoothly combined. Spread the peanut butter filling into the pie shell. Refrigerate while you prepare the chocolate ganache.8 ounces Cool Whip whipped topping
- For the chocolate topping, in a small pan bring the heavy cream to a slight simmer. Remove from the heat and pour in chocolate chips. Let it sit for 5 minutes, and then stir until smooth.½ cup heavy cream, 1 cup semi-sweet chocolate chips
- Spread chocolate over the peanut butter pie filling and immediately top with chopped Reese's peanut butter cups.1 cup (optional) chopped Reese's peanut butter cups
- Refrigerate 4-6 hours, or overnight. Store leftovers in the refrigerator.
Notes
Pie Shell Options
- Chex Pie Crust (gluten free)
- Pecan Nut Pie Crust (gluten free)
- Almond Flour Pie Crust (gluten free)
- Graham cracker crust
- Oreo crust or gluten-free Oreo crust
Peanut Butter Pie adapted from Taste of Home
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
