Chocolate Peanut Butter Pie is a no-bake, quick and easy dessert that only requires a pre-made chocolate graham cracker crust and 4 ingredients! Filled with peanut butter, cream cheese, confectioners sugar, and cool whip, this no-bake chocolate peanut butter pie recipe is a crowd favorite dessert for Thanksgiving, Christmas, or a weeknight dinner!
You’re going to love the creamy peanut butter filling! Make it once and you’ll see what it tops the list of my favorite peanut butter pies.
AN EASY NO-BAKE PIE RECIPE EVERYONE LOVES
Ready for an easy dessert loaded with flavor? This Chocolate Peanut Butter Pie recipe is just what you need. Even if you consider yourself a beginner baker, you’ll love the ease of this pie! Everyone in your family will crave more after just one piece of this creamy chocolate pie.
With the middle of the pie is made using peanut butter, cream cheese, Cool Whip, and confectioners sugar, you know it’s going to have the perfect texture and balance of sweetness in every single bite.
YIELD:8 servings
LEVEL:Easy
INGREDIENTS
CRUST:
1 1/4 cups salted pretzels
6 tablespoons unsalted butter, melted
1/4 cup brown sugar
FILLING:
1/2 cup cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup 35-percent whipping cream, whipped
CHOCOLATE WHIPPED CREAM:
3/4 cup roughly chopped dark chocolate
2 cups 35-percent whipping cream
Chocolate shavings, optional
DIRECTIONS
For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.
Enjoy!