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 deceptively easy to make and always a showstopper.
If you’re anything like me and can’t resist the chocolate and peanut butter combo, this pie is going to be your new obsession. I tested this recipe at least 15 times (seriously) to get the filling extra creamy- and honestly, it tastes like something straight out of a bakery case.
The base is a crunchy chocolate cookie crust that takes just minutes to prep, the filling is smooth, peanut butter perfection, and the final layer is a thick blanket of chocolate ganache. My partner swears this is the dessert I should bring to every family gathering- and I don’t disagree!
Table of Contents
Why you should make my peanut butter pie
- Just six simple ingredients. Even though this pie has three layers, most of the ingredients are used more than once, keeping your shopping list short and simple.
- Foolproof (and no-bake!). Whether you’re a seasoned baker or brand new in the kitchen, this pie is easy to nail. I tested it over and over again to ensure the crust holds together and the filling sets perfectly- and yes, even my sister can make it too, which says a lot!
- Tastes like Reese’s. I’m a chocolate + peanut butter Superfan, and this pie delivers the sweet-salty combo in every bite.
- Perfect for making ahead. The filling actually gets thicker and creamier the longer it sits. I like to make it up to 3 days ahead so it’s sliceable and extra decadent.
★★★★★ REVIEW
“This was wicked good! My husband even liked it! Love your recipes!” – Maureen
“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!” – Sharon
“This was delish and a HUGE hit! Ended up eating leftovers for most meals!” – Sam
Key Ingredients
Three simple elements go into making this pie: the crust, the filling, and the ganache. Here is a quick breakdown. Also, I’ve included a step-by-step video in the recipe card:
Chocolate pie crust:
- Chocolate cookies. I used Oreos for an Oreo crust, but any dark chocolate cookie works. Crush to fine crumbs in a food processor or use a store-bought chocolate crust to save time.
- Butter. Unsalted works best to avoid an overly salty base.
Pie filling:
- Cream cheese. Must be softened- this makes blending smooth. I recommend full-fat cream cheese for the best texture, but I have also had success with low-fat cream cheese (Philadelphia brand).
- Peanut butter. Smooth and creamy (no crunchy or all-natural brands, which separate and don’t set correctly). I’ve tested with Skinny and Jim, and both have the perfect consistency.
- Confectioners’ sugar. Also called powdered sugar.
- Heavy cream. Australian/UK friends, you’ll call this double cream or thickened cream.
- Vanilla extract. A must for flavor balance.
Chocolate topping:
- Chocolate. Use your favorite chocolate bar- I love Lindt for this.
- Heavy cream. Mixed with chocolate to make a rich ganache.
- Chopped peanuts. For garnish and extra crunch.
Ingredient swaps I tested
I’ve been making this pie for over 10 years (showing my age here, lol), and here are some ways I’ve adapted it:
- Crust: I’ve tested the crust with Graham crackers and Biscoff cookies. Both yielded a slightly softer crust that retained its shape once chilled.
- Peanut butter alternative: Smooth almond butter works well, as does creamy cashew butter. However, they do give a slightly different flavor twist.
- Nut-free: I made this for my niece, who has a nut allergy, by swapping in sunflower seed butter- it has almost the same texture as peanut butter. I also skipped the chopped nuts on top. Just a note: double-check your cookie brand, since some do contain traces of nuts.
- Gluten-free: Swap the Oreos for Gluten-Free Oreos or gluten-free sandwich cookies.
- Low carb option: This dessert was adapted from my keto peanut butter pie. Swap in keto Oreos, sugar free powdered sugar, and sugar free chocolate chips.
How to make peanut butter pie
Step 1: Prep the crust. Blend the cookies with butter, then press the cookie mixture firmly into a 9-inch pan.
Step 2: Make the filling. Using an electric mixer, beat the cream cheese, peanut butter, and most of the powdered sugar until smooth and fluffy. In a separate bowl, whip the heavy cream with the reserved two tablespoons of powdered sugar until stiff peaks form.
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.
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.
Pro tips for perfect results
- Forgot to soften the cream cheese? Happens to me all the time! Microwave it in 10-second bursts until soft- it blends so much smoother this way.
- Make it crustless. Simply pour the filling into a deep glass dish and chill. It sets beautifully and works as a lighter, gluten-free option.
- Whip the cream separately. In testing, I found that whipping the cream before folding it into the peanut butter mixture makes the filling lighter and fluffier.
- Chill longer for cleaner slices. This is just me being pedantic. The pie does set after 2 hours, but overnight chilling makes it much easier… and prettier.
- Ganache tip. Let the warm ganache cool for 5 minutes before spreading it onto the pie- this prevents it from melting into the filling.
Frequently asked questions
I don’t recommend it. The pie softens quickly at room temperature, and you’ll lose that firm, creamy texture. It holds its shape best when chilled, so keep it refrigerated until you’re ready to serve. If it sits out during a party or dinner, aim for no more than 1 to 2 hours.
Technically, yes- you can swap in Greek yogurt or even Cool Whip. However, in my testing, the filling didn’t hold up nearly as well. Cream cheese gives structure and that classic cheesecake-style creaminess. Without it, the pie tends to be looser and less sliceable. If you want a lighter option, I had success with low-fat cream cheese.
This usually happens when you use natural peanut butter, which doesn’t blend smoothly and tends to separate. Stick to commercial grocery store brands, such as Jif or Skippy.
Most often, it just needs more time to chill. While 2 hours is the minimum, I’ve found chilling overnight gives the cleanest slices. Also, make sure the whipped cream is beaten to stiff peaks before folding it into the filling.
Storage and make ahead tips
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.
Make ahead: You can prep the pie up to 3 days before serving. Keep it chilled until then.
If you tried this peanut butter pie recipe, please leave a comment below and let me know how you went with it- I love to hear from you!
For the chocolate ganache
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Combine the crushed chocolate cookies and melted butter. Transfer the mixture to a 9-inch springform pan and set it aside.
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In an electric mixer, beat together the cream cheese, peanut butter, and 3/4 cups of the powdered sugar until fluffy. In a separate bowl, beat the heavy cream until thick. Add the two tablespoons of powdered sugar and vanilla extract and beat until stiff peaks form.
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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.
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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 for 5 minutes. Gently pour over the chilled pie and spread it out. Sprinkle chopped peanuts around the perimeter.
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Chill the pie for at least 2 hours or overnight. Once set, slice and serve.
- Peanut butter: Commercial grocery store brands (like Jif and Skippy).
- Pie crust: You can use a store-bought 9-inch pie crust.
- Peanut-free: I’ve successfully made this with almond butter, cashew butter, and sunflower seed butter.
- Make ahead: You can make the pie up to 3 days before serving.
- Leftovers: Keep in the fridge for one week or the freezer for up to 6 months.
Serving: 1servingCalories: 282kcalCarbohydrates: 20gProtein: 8gFat: 20gSodium: 299mgPotassium: 209mgFiber: 2gSugar: 15gVitamin A: 225IUCalcium: 45mgIron: 1mgNET CARBS: 18g
More easy peanut butter desserts
Originally updated August 2022, updated and republished September 2025
