Chocolate Peanut Butter Pie

This Chocolate Peanut Butter Pie features a creamy peanut butter mousse topped with chocolate pudding…all over a thick graham cracker crust. It’s an easy and delicious dessert recipe!

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I was in the mood for chocolate + peanut butter recently. Ok, so maybe I’m in the mood for chocolate + peanut butter all the time. Normally I’ll just reach for one or two mini Reese’s peanut butter cups, and that’ll cure my craving. Not this time. I decided to lean into the craving and make a pie.

This Chocolate Peanut Butter Pie starts with a thick graham cracker crust. And then there’s a layer of creamy peanut butter filling. And then a layer of chocolate pudding on top. Yup, this pie definitely satisfied that chocolate + peanut butter craving!

Chocolate Peanut Butter Pie

There are lots of different ways to incorporate chocolate and peanut butter into a pie. I chose to go with this no-bake pie mainly because the peanut butter layer is so darned tasty! It’s just a simple combination of cream cheese, powdered sugar, peanut butter and whipped topping…but the result is a light and creamy texture. It’s essentially a peanut butter mousse, and it’s an excellent base for a pie.

The chocolate layer on top is even easier. It’s simply chocolate pudding mixed with the little bit of leftover whipped topping. Like the peanut butter layer, it could be eaten by itself. But combine the two together? We’re heading somewhere good now!

The last element of this pie is one that you might overlook. A graham cracker crust. Sounds simple and basic, right? It is. But it’s a key piece of this pie. The graham crackers are sweetened with a bit of brown sugar and then baked into a thick crust. (Since the crust is baked for 10 minutes, I guess this dessert can’t technically be called “no-bake.” Oh well.) We’re not using a pie crust here. That thick graham cracker crust is the perfect base for this creamy pie. Trust me. It’s amazing!

What Type of Pan to Use?

For most pies, I reach for a standard pie dish. It might be metal. It might be ceramic. Or if you’re using a store-bought crust, the “dish” might be the aluminum pan that the crust comes in. But not this time. For this Chocolate Peanut Butter Pie, we’re using a springform pan. (Can we still call this a pie even though we use a springform pan??)

The reason for the springform pan is that it provides structure to the pie while it is chilling. There is too much filling in this recipe to use a standard pie dish. The springform pan keeps the creamy layers of peanut butter and chocolate in place until you’re ready to slice this pie.

Ingredients

• For the Crust
  • Graham Crackers. You’ll need 11 full-sized graham crackers. I just put ’em in a mini-chopper and pulse until finely ground.
  • Brown Sugar. Adds an additional depth of flavor (and sweetness) to the graham crackers. Don’t skip this!
  • Butter. There’s just enough melted butter to hold the graham cracker crumbs and brown sugar together.
• For the Creamy Peanut Butter Layer
  • Cream Cheese. A half-block of softened cream cheese provides a sturdy base to the peanut butter mixture.
  • Powdered Sugar. Adds a bit of sweetness.
  • Milk. A tiny bit of milk is used so that everything can be stirred together easily.
  • Creamy Peanut Butter.
  • Frozen Whipped Topping, thawed. The whipped topping is what makes this layer light and creamy. Just make sure to let the topping thaw before stirring it all together.

• For the Chocolate Layer
  • Instant Chocolate Pudding. You could certainly make homemade chocolate pudding for this layer, but the instant pudding makes things a lot easier!
  • Milk.
  • Leftover Whipped Topping. There will be a little bit of cool whip left after making the peanut butter layer. Mix this into the chocolate pudding to lighten it up a bit.
  • Peanut Butter Cups, chopped. The perfect garnish for a chocolate + peanut butter dessert, right?

How to Store Leftovers

Leftover pie should be wrapped tightly in plastic wrap and stored in the fridge for up to 5 days. Serve cold. Leftovers can also be frozen. I recommend wrapping individual slices in plastic wrap and storing them in a plastic freezer bag for up to 4 months. Let thaw in the refrigerator for 1-2 hours before serving. (We’ve also served this pie frozen – it’s delicious that way, too!)

If you’re looking for an easy but delicious dessert that highlights chocolate and peanut butter, then this Peanut Butter Chocolate Pie is it! It features two layers of creamy goodness on top of a thick graham cracker crust. It’s a great dessert for entertaining…or just eating all by yourself. Cheers!

Did you make this Chocolate Peanut Butter Pie recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Chocolate Peanut Butter Pie

This Chocolate Peanut Butter Pie features a creamy peanut butter mousse topped with chocolate pudding…all over a thick graham cracker crust. It's an easy and delicious dessert recipe!

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Chilling Time: 4 hours hours

Servings: 10 servings

Calories: 406kcal

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Ingredients

For the Crust

• 2¼ cups graham cracker crumbs ~11 full-sized graham crackers
• ¼ cup brown sugar
• 7 Tbsp unsalted butter melted

For the Peanut Butter Layer

• 4 oz. cream cheese softened
• 2 Tbsp confectioner’s sugar
• 1 Tbsp milk
• 1 cup creamy peanut butter
• 1 8-oz. container frozen whipped topping, thawed, divided

For the Chocolate Pudding Layer

• 2 3.9-oz. packages instant chocolate pudding mix
• 2 cups milk
• {for garnish} peanut butter cups chopped, can substitute mini chocolate chips

Instructions

For the Crust

• Preheat oven to 350°F.
• Grease and flour a 9” springform pan. Line bottom of pan with parchment paper; set pan aside.
• Using a medium mixing bowl, add graham cracker crumbs, brown sugar and melted butter; stir until well combined.
• Transfer mixture into prepared pan; press crumbs into bottom and sides of pan. (Tip: A flat-bottomed glass is helpful for this step.)
• Bake for 10 minutes.
• Remove pan from oven and let cool.

For the Peanut Butter Layer

• Using a large bowl, add cream cheese, powdered sugar and milk; mix until smooth.
• Add peanut butter; mix until smooth
• Add 1½ cups of thawed whipped topping; gently fold until smooth.
• Spread mixture evenly on top of graham cracker crust.

For the Chocolate Pudding Layer

• Using a medium bowl, add pudding mix and milk; stir until well combined.
• Add remaining whipped topping; stir until well combined.
• Spread pudding mixture evenly on top of peanut butter layer.
• Sprinkle chopped peanut butter cups on top of chocolate pudding.
• Cover with plastic wrap and refrigerate at least 4 hours, or overnight. (Tip: To speed the process up, this pie can be frozen.)

Notes

Instead of a graham cracker crust, an Oreo crust would also be delicious in this pie.  To make a cookie crust, scrape the filling out of 30 Oreo cookies and blitz them in a food processor until finely ground.  Add 5 Tablespoons of melted butter.  Press mixture into bottom of pan.

Looking for more chocolate peanut butter dessert recipes? Check out these other favorites, too: