This chocolate peanut butter pie has a layer of chocolate and a peanut butter pie. It has an Oreo crust, chocolate no bake pie, peanut butter no bake pie, and peanut butter whipped cream on top.

Close up of one slice of chocolate peanut butter pie.

This no bake chocolate peanut butter pie is a perfect light and fluffy marriage between peanut butter and chocolate. Since it is no bake you don’t even need an oven! The creamy peanut butter filling is balanced with the chocolate layer so both flavors come through strongly. My favorite part is having those layers!

Cut open pie on a wood board.

Tips for making the pie

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make both the chocolate pie batter and peanut butter batter before making the whipped cream. It is a faster way to make both layers.
  • Tip 2: The chocolate batter uses both cocoa powder and chocolate for a more rich chocolate taste.
  • Tip 3: When folding in the whipped cream, be gentle to not knock out the air. Otherwise the pie will not set. I do a back forth motion to help blend in the pie batter.
  • Tip 4: After the pie chills overnight, it can be removed from the pan. After removing the ring, take an offset icing spatula to smooth out the edges. If wanting to remove from the bottom of the pan, use two spatulas on both sides to transfer the pie to a different platter.
Chocolate pie batter before whipped cream.
Make sure the chocolate ganache isn’t too warm before adding to the batter.
Chocolate pie batter after whipped cream.
Fold in half of the whipped cream.
Peanut butter pie batter before whipped cream.
Use a creamy peanut butter, not a natural peanut butter.
Peanut butter pie batter after whipped cream.
Fold in half of the whipped cream.
Chocolate batter in the pan.
Add in the chocolate batter to the bottom, spread until even.
Peanut butter batter in the pan.
Add in the peanut butter batter to the top of the chocolate batter.

Decorating the pie

Decorated pie on a wood board.
Top the pie with peanut butter whipped cream and chopped peanut butter cups.
A slice taken out of the chocolate peanut butter pie.

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For more pie recipes, try my Oreo no bake pie and cookie dough pie.

Slice of pie on its side on a plate.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Close up of one slice of chocolate peanut butter pie.
5 from 3 reviews

Chocolate Peanut Butter Pie

Stephanie Rutherford
This chocolate peanut butter pie has a layer of chocolate and a peanut butter pie. It has an Oreo crust, chocolate no bake pie, peanut butter no bake pie, and peanut butter whipped cream on top. Topped with peanut butter cups.
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Prep Time: 45 minutes
Cook Time: 0 minutes
Chilling Time: 6 hours
Total Time: 6 hours 45 minutes
Servings: 16 slices

Ingredients
 
 

Oreo Crust

  • 25 Oreos, the whole oreo
  • 5 TBSP Unsalted butter, melted

Chocolate Pie

  • 8 oz Cream cheese, room temperature
  • 1/2 cup Powdered sugar, sifted
  • 1/4 cup Unsweetened cocoa powder
  • 1/2 cup Semi-sweet chocolate chips
  • 1/4 cup Heavy cream

Peanut Butter Pie

  • 16 oz Cream cheese, room temperature
  • 1 cup Powdered sugar, sifted
  • 3/4 cup Peanut butter, creamy
  • 1/4 cup Sour cream, room temperature or greek yogurt

Whipped Cream for Batters

  • 2 cups Heavy cream, cold
  • 1/2 cup Powdered sugar
  • 2 tsp Pure vanilla extract

Peanut Butter Whipped Cream

  • 1 cup Heavy cream, cold
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract
  • 1/4 cup Peanut butter, creamy
  • Peanut butter cups, for decoration

Instructions
 

Oreo Crust

  • Use a 9-inch springform pan. Spray with a baking nonstick spray. Set aside
  • Using a blender, blend the Oreos into a fine crumb. Add in the melted butter and mix.
    25 Oreos, 5 TBSP Unsalted butter
  • Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
  • Place in the freezer to set while you make the pie batter.

Chocolate Pie

  • In a small bowl, add the chocolate chips. Heat the heavy cream in a small saucepan over medium heat, until steaming. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir the chocolate until smooth. If any chocolate chunks remain, heat in the microwave for 10 seconds and stir.
    1/2 cup Semi-sweet chocolate chips, 1/4 cup Heavy cream
  • Using a mixer, beat the cream cheese and powdered sugar on high speed for 2 minutes.
    8 oz Cream cheese, 1/2 cup Powdered sugar
  • Add in the cocoa powder and melted chocolate and mix on high speed until creamy. Set aside.
    1/4 cup Unsweetened cocoa powder

Peanut Butter Pie

  • Using a mixer, beat the cream cheese and powdered sugar on high speed for 2 minutes.
    16 oz Cream cheese, 1 cup Powdered sugar
  • Add in the peanut butter and sour cream. Mix on high speed until creamy. Set aside.
    3/4 cup Peanut butter, 1/4 cup Sour cream

Whipped Cream for the Batters

  • Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
    2 cups Heavy cream, 1/2 cup Powdered sugar, 2 tsp Pure vanilla extract
  • Pour half of the whipped cream in both the chocolate pie and the peanut butter pie.
  • Use a rubber spatula to gently fold the whipped cream into the pie batter. Be gentle to not knock the air out, this will take a few minutes. Do this for both batters.
  • Spread the chocolate pie on top of the crust. Spread it evenly. Spread the peanut butter pie on top of the chocolate. Spread it evenly.
  • Cover with foil and chill in the fridge for at least 6 hours or overnight.

Peanut Butter Whipped Cream

  • Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.
    1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Heat the peanut butter in the microwave for 15 seconds. Add the warmed peanut butter to the whipped cream and beat on high speed until stiff peaks form.
    1/4 cup Peanut butter
  • Remove the springform ring. You can keep the bottom pan on, or you can remove to a separate platter.
  • Top with the peanut butter whipped cream and add chopped peanut butter cups for decoration.
    Peanut butter cups

Notes

Pull out dairy ingredients 2 hours before baking.
Calories: 573kcal, Carbohydrates: 42g, Protein: 9g, Fat: 50g, Saturated Fat: 26g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Trans Fat: 0.2g, Cholesterol: 109mg, Sodium: 291mg, Potassium: 296mg, Fiber: 2g, Sugar: 15g, Vitamin A: 1417IU, Vitamin C: 0.3mg, Calcium: 95mg, Iron: 3mg
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