Chocolate Peanut Butter Pie

This chocolate peanut butter pie has a layer of chocolate and a peanut butter layer. It has an Oreo crust, chocolate no bake pie, peanut butter no bake pie, and swirled peanut butter on top. Topped with peanut butter cups.

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.

For other chocolate dessert recipes, try Chocolate Truffle Cake, Turtle Cheesecake, and Chocolate Rolls.

Why This Chocolate Peanut Butter Pie Recipe Works

• Oreo cookie crust- This recipe is delicious all the way down to the delicious Oreo crust! It is the perfect base for the pie.
• Light texture- This pie is full of airy whipped cream and has a light and creamy texture you will love.
• Perfect flavor- This pie is the perfect balance of peanut butter flavor and chocolate flavor. It will satisfy any peanut butter lover or chocolate lover!
• Make ahead- This recipe is chilled before serving so it is the perfect dessert for making it before you need and and pulling it out to serve the next day!

Ingredient Notes for Peanut Butter Chocolate Pie

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Unsalted butter- Melt the butter for the crust. It can be hot butter, that is fine.
• Cream cheese- Use full-fat cream cheese. Pull this out 2 hours before baking to get to room temperature.
• Sour cream- Use full fat sour cream. Pull this out 2 hours before baking to get to room temperature.
• Heavy cream- Make sure this is cold! Heavy whipping cream needs to stay cold when whipping for best results.
• Powdered Sugar- Make sure to sift this first to avoid clumps.
• Chocolate bar- I used the 72% Lindt bar which I love for baking. Other brands work well too, but stick to semi-sweet chocolates as milk chocolate can be too sweet. I find dark chocolate too bitter for my tastes in a pie.

Ingredient Substitutions

• Dairy free- You can use your favorite dairy free options for this recipe!
• Gluten free- I haven’t tested this gluten free. Let me know if you do.

Step By Step Instructions – Oreo Crust

Here is how to make the Oreo crust for this chocolate peanut butter pie.

STEP 1: Prep. Prepare a 9-inch pie pan. Spray it with nonstick baking spray. Set it aside.

STEP 2: Blend Oreos. Use a food processor to blend the Oreos until they are fine crumbs. Add the melted butter in and mix it together.

STEP 3: Form crust. Pour the crumb mixture into the prepared pan and press it halfway up the sides with your hands. Compact the bottom using the flat bottom of a measuring cup.

STEP 4: Chill. Place the crust in the freezer to chill while you make the pie batter.

Step By Step Instructions – Chocolate Pie

Here is how to make the chocolate pie for the chocolate peanut butter pie.

STEP 1: Beat cream cheese. Use a medium bowl and hand mixer to beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes.

STEP 2: Mix pie batter. Add the vanilla extract, sour cream, and melted chocolate. Mix them in on medium speed until combined.

Step By Step Instructions – Peanut Butter Pie

Here is how to make the peanut butter pie for the chocolate peanut butter pie.

STEP 1: Beat cream cheese and sugar. Use a mixer and a medium bowl to beat the cream cheese and sugar together for 2 minutes on high speed.

STEP 2: Mix pie batter. Add the peanut butter, vanilla extract, and sour cream. Mix them in on medium speed until combined.

STEP 3: Whip cream. Use a metal bowl and whisk attachment to beat the heavy cream and powdered sugar together on high speed until stiff peaks form.

STEP 4: Pour in whipped cream. Pour half of the whipped cream into the chocolate pie and half into the peanut butter pie.

STEP 5: Fold in whipped cream. Fold the whipped cream into the pie batters very gently using a rubber spatula. Be careful not to knock the air out of the whipped cream, this should take a couple of minutes.

STEP 6: Spread pie batters. Spread the chocolate pie over the pie crust. Make sure to make an even layer. Spread the peanut butter pie over the chocolate pie.

STEP 7: Add melted peanut butter. Drizzle the melted peanut butter over top of the pie. Use a knife to swirl the peanut butter in.

STEP 8: Chill. Cover the pie with aluminum foil and place it in the fridge overnight, or at least 6 hours. When it is set, add peanut butter cups on top and keep it chilled until ready to serve.

Expert Baking Tips

• Make sure you spray your pie tin thoroughly with a baking spray that has flour in it. If the crust sticks it can crack and the dessert loses a lot of its structure as the rest is so soft without the crust to hold it together.
• Be very careful when you fold in the whipped cream, it is the hardest part. If you are too rough, it will be like adding 2 cups of heavy cream to the batter. It will not set.
• This pie needs a long chill time, for it to set. Make sure to be patient!

FAQ

Recipe Variations

• No melted peanut butter- You can skip the melted peanut butter drizzle to save time. You will just have a slightly more mild peanut butter flavor.
• Chocolate whipped cream- You can make a chocolate whipped cream other whipped cream if you want an extra topping. Specific instructions can be found in this brownie Nutella pie recipe.
• Store-bought crust- If you don’t want to make your own crust, you can substitute a prem-made one. A graham cracker crust will work, but I recommend using a chocolate crust if they are available.

Special Tools

• Baking spray: I use the nonstick spray that has flour in it.
• Offset spatula: I use this to easily spread the frosting or fillings.

Storing and Freezing

Store the chocolate peanut butter pie in an airtight container like a cake carrier. Store up to 5 days in the fridge.

Freeze the pie in individual slices using plastic wrap. Freeze up to 30 days and let thaw for 1-2 hours.

You can freeze the whole pie before decorating. Chill the cheesecake overnight first in the fridge. Then, wrap in plastic wrap and freeze up to 30 days. Let thaw for 24 hours in the fridge before decorating.

Other Chocolate Peanut Butter Recipes To Try

Try these peanut butter recipes too!

• Peanut Butter Banana Muffins
• Peanut Butter and Jelly Cookies
• Reese’s Peanut Butter Cup Pie
• Peanut Butter Cheesecake
• Banana Peanut Butter Cookies

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