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This no-bake Chocolate Peanut Butter Pie is a decadently delicious dessert that everyone loves!

Chocolate Peanut Butter Pie

Whenever I make this Chocolate Peanut Butter Pie, the following scenario typically plays out: As everyone starts to eat this luscious dessert, the room falls silent. Then someone – usually with their mouth still full of pie – mutters, “Oh. My. GAWD! This pie is amazing!!

Chocolate Peanut Butter Pie


And it is a really, REALLY good Chocolate Peanut Butter Pie!  A light and creamy peanut butter filling made with creamy peanut butter, cream cheese and whipped cream is spooned into a  sweet, buttery graham cracker crumb crust. Then, the pie is topped with a rich chocolate ganache. No matter how many times I’ve made (and eaten) this pie – it makes me swoon!

I first had this amazing Chocolate Peanut Butter Pie at the East Coast Grill in Cambridge, Massachusetts, the now-closed but once-legendary barbecue and seafood restaurant owned by grilling expert Chris Schlesinger. When he published his cookbook, The Thrill of the Grill, I myself was thrilled to discover that the recipe for this pie was included.

No Bake Chocolate Peanut Butter Pie

Over the years, I’ve made this Chocolate Peanut Butter Pie so often that I know the recipe by heart.  And every time I make this pie, I get asked for the recipe! My nephew Ryan loves this pie so much that every year for his birthday, he requests this dessert instead of a birthday cake.

(It’s seriously good…especially if you love the combination of chocolate and peanut butter together!)

Chocolate Peanut Butter Pie

We’ve gently adapted this pie recipe from the original found in the cookbook.  At the restaurant, this Chocolate Peanut Butter Pie was served just slightly chilled so the filling was soft and creamy. But, we actually prefer this pie served slightly frozen with a firmer, almost ice cream-like consistency. Either way you eat it, this is one very memorable dessert!

You may also like these other decadent desserts:

Disclosure: This post contains affiliate links.

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Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

  • Prep Time: 30 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 servings
  • Category: dessert
  • Method: no-bake


An amazingly good chocolate peanut butter pie! Graham cracker crumb crust, filled with a creamy peanut butter filling and topped with chocolate ganache.


For the crust

  • 3/4 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 4 tablespoons melted butter

For the filling

  • 1 1/2 cups heavy cream
  • 8 ounces cream cheese softened
  • 3/4 cup granulated sugar
  • 1 cup creamy peanut butter
  • 1 tablespoon vanilla

For the ganache topping

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips


  1. To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Put the pie crust into the freezer while preparing the filling.
  2. Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in refrigerator while preparing the rest of the filling.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
  4. Fold whipped cream into the peanut butter mixture, blending well. Pour filling into the prepared pie crust. Place filled pie into the freezer.
  5. To prepare the ganache, in a small saucepan (use one with a lid), slowly bring the remaining 1/2 cup of heavy cream to a boil (be careful not to scald the cream). Turn off the heat and add chocolate chips, pushing the chips into the cream until almost completely covered. Put the lid on the pan and let sit on the stove.
  6. After 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. Cool to room temperature, then pour sauce over pie. Place in freezer for 30 minutes before serving.
  7. Note: If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water – about 1/2 inch water in your kitchen sink – to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.

Keywords: chocolate, peanut butter, pie, no-bake dessert




Chocolate Peanut Butter Pie



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  • Annette wrote:

    Several years ago my husband and I discovered Chocolate Peanut Butter Pie as a dessert special at a local barbecue restaurant. My husband was such a fan that the pie would be the reason we went to the restaurant for dinner. About a year after our discovery, your recipe showed up on my Facebook feed – I knew I had to make it. Not only is it good, it is so good that my peanut-butter-hating daughter loves this pie as well!

    I pretty much follow the recipe with just a few subtle “personal preference” changes, I:
    –Increase the amount of crust as the original amount didn’t cover my large pie plate.
    –Add a pinch of salt when mixing the cream cheese and peanut butter to enhance the peanut flavor; and
    –Make slightly less ganache – cutting ingredients by 1/4 for a slightly thinner chocolate layer (3/8 cup cream and 3/4 cup chips).

    As for the refrigerated or frozen debate, we store the pie in the freezer (covered with plastic wrap). It does keep well for 2-3 weeks which is ideal since it is just the two of us and serving sizes for this pie are pretty small because it is so rich. We typically move it to the counter about 30 minutes before dinner, that way it is still frozen but has just started to soften… I’ve found it easier to slice when frozen vs. refrigerated; and it is even more flavorful (to me) when it has thawed a bit. Either way a great pie!

    • Martha wrote:

      Thanks Annette! So glad the recipe is a hit with your family! (We too cut down on the ganache these days – it’s super rich)

  • Joan wrote:

    Too heavy and rich. No one finished first piece and had to throw out the rest.

    • Martha wrote:

      Thanks for your feedback Joan

  • Ed wrote:

    Absolutely awesome. Great instructions. Thank you

    • Martha wrote:

      You’re welcome Ed! So glad you enjoyed the pie as much as we do!

  • Chandra wrote:

    I added 1/2 cup monk fruit sugar and 1/4 cup regular cane sugar. The filling came out wonderful and fluffy – but very grainy – the sugar had a sandy-like crunch to it before I put it in the freezer. Does this dissolve ? Anyone else have this problem? Other than this – very easy and delicious – except for the grit.

    • Martha wrote:

      Hi Chandra – When this pie is made according to the directions, the filling isn’t grainy and the sugar does dissolve. I suspect the monk fruit you swapped in is the culprit.

  • shannon stewart wrote:

    Omg this was freaking amazing. Ty so much! It was definitely a hit at my house. This will definitely be a regular pie I make ALL THE TIME!

    • Martha wrote:

      Thanks Shannon – so glad you enjoyed this pie as much as we do!

  • Laysi Rai Schwoch wrote:

    Can this stay in the free about a week before or no

    • Martha wrote:

      As long as you wrap it well to avoid freezer burn, it should last a week.

  • Megan wrote:

    Made this tonight for Thanksgiving tomorrow. Actually, made 2 because I want one for our household and one to put towards our Thanksgiving drive thru! I tasted the filling and the ganache separately. This is going to be really good! I used Smucker’s natural pb, a pre-made crust, made sure the heavy cream was whipped to stiff peaks, got an arm workout folding the filling and whipped cream together lol I suggest letting the ganache cool 5 minutes before pouring on top. When ganache cools, it hardens up with a smooth to the tooth bite.

    • Martha wrote:

      Thanks Megan! I suspect the natural peanut butter made it a little more difficult to mix…but glad you were able to make it all work! Happy Thanksgiving!

  • Sonja Malvoisin wrote:

    This is my go to peanut butter pie recipe – it is a hit with my family every time I make it!

    • Martha wrote:

      Thanks Sonja – so glad you enjoy the pie as much as we do!

  • Jenet Christiansen wrote:

    I am a server at Cracker Barrel. I always bring in sweet treats and our cooks LOVED this one! LOL Thanks!

    • Martha wrote:

      You’re welcome – so glad the recipe was a hit!

  • Elizabeth C. wrote:

    I made this for a friend’s birthday cake. She happens to LOVE Reese’s peanut butter cups. This is a cross between a cheese cake and a mousse, and that chocolate ganache is the perfect topping. Everyone loved this decadent, creamy, over the top dessert. It is easy to make, and so good.

    • Martha wrote:

      Thanks Elizabeth! So glad the recipe was a hit!

  • GrammaSue wrote:

    Hey Martha! I make this all the time with only a few changes. I use cool whip in place of whipping cream and I use regular pie crust (store bought) only bc I personally, do not care for graham cracker crust in this bc it makes it too sweet. Our family LOVES this and it is very rich. A small piece goes a long way… thanks so much for sharing! Have a great week!

    • Martha wrote:

      Thanks Gramma Sue – you too!

  • Emily wrote:

    We made this pie (delish) but accidentally left it out over night. Is it still okay to eat? Or do we need to toss it :(. Thanks!

    • Martha wrote:

      Oh no Emily…with all of the dairy in the pie, I personally would toss it. 🙁 (Sorry for the delay in responding!)

  • Aviana wrote:

    Thanks for your reply. yes, I see that. Now thawing if stored in the fridge instead of freezer?

  • Aviana wrote:

    Hi there! Should this be stored in the fridge or freezer?

    • Martha wrote:

      Hi Aviana – We discuss that in the post…either. It will be soft and creamy if stored in the fridge. Hard and more ice cream-like if stored in the freezer (which is how we prefer eating it).

  • Sunshine baker wrote:

    This was really good. I used two pre-made pie crusts. I will definitely make it again.

    • Martha wrote:

      Glad you enjoyed the recipe!

  • Brandon wrote:

    Made this recipe exactly as it’s written except I used 7 tbsp butter for the crust since I felt the crust was too dry and crumbly for my taste. Also I used 1/4 cup heavy cream for the ganache instead of a 1/2 cup. I served this pie straight from the refrigerator, and it is WONDERFUL! Big on peanut butter flavor with a nice shot of chocolate on top. The texture is so creamy but firm enough to hold its shape. Think of a whipped cheesecake. Will 100% make this again!

    • Martha wrote:

      So glad you liked the pie Brandon!

  • Stefani wrote:

    This pie is excellent! I reduced the sugar from
    3/4 C to 1/4 C and I thought it was plenty sweet! Will make this one again.

    • Martha wrote:

      Glad you liked the recipe Stefani!

  • Lauren Bandwen wrote:

    By far the best pie I have ever had! I tired it before it was completely frozen and also when it was frozen, and I have to say it is way better frozen. Such a good consistency and was a hit in my family! Also very easy to make. Cannot wait to make it again this week!

    • Martha wrote:

      Thanks Lauren – We agree, it’s better frozen! So glad you all enjoyed the pie as much as we do!

  • Marilyn wrote:

    Print option does not work.

    • Martha wrote:

      Hi Marilyn – I’ve been able to print on my end. Can you provide me with more information – were you trying to print from a computer or mobile device/tablet, what browser and operating system? That will help us troubleshoot the issue. Thank you

  • Donna Roddick wrote:

    I’ve been doing a version of this for years. I like to vary the crust… regular pie crust, puff pastry, etc. I also add about 3 tbs butter. This helps make the filling more firm for cutting. For the chocolate, I spread hot fudge on bottom and top of the filling. I use cool whip if I’m feeling lazy instead of real cream. I find it tastes great in the filling, but I always prefer a real whip cream topping with a drizzle of chocolate and chopped peanuts. Makes the pie even more decadent.

    • Martha wrote:

      Sound delicious Donna!

  • MaryRose wrote:

    Made this for an event at work (which they always find actress to have one, birthday, holiday, retirement, or nothing at all). I am always asked to make a dessert. I made this and it is now the only thing they request. It’s a huge hit and pretty easy to make. Thank you.

    • Martha wrote:

      You’re very welcome MaryRose – so glad the recipe is a hit!

  • Dan wrote:

    Hello. How long should this “cure” in the freezer? Thank you! : )

    • Martha wrote:

      Hi Dan – See instructions 6 and 7…it will firm up enough to slice after about 30 minutes in the freezer, or you can freeze for longer if you’ve made it ahead of time. #7 explains more…enjoy!

  • Amy H wrote:

    Our pie turned out perfectly! We used a 1/4 cup of peanut butter and a 3/4 cup of mixed nut butter with seeds from Costco. Absolutely amazing! Thank you for the recipe.

    • Martha wrote:

      Great idea Amy! Sounds delicious!

  • That’s a Keeper!….said my husband. wrote:

    The best peanut butter pie I’ve ever had. Just a little suggestion if you don’t want to make the ganache, I coated the crust with chocolate turtle shell before putting the filling in, and then drizzled more on top. I’ve done this pie both ways, and it is amazing!!!!!

    • Martha wrote:

      Thank you! (Great idea!)

  • Mary Johnson wrote:

    This recipe is great, and I’ve made it numerous times, but I can no longer stand to visit this page on my phone due to the numerous videos and ads. I realize that’s how you monetize this work, but seriously, visit it on your own phone to see how unusable it has become. The print recipe button doesn’t even work. I truly hate to complain, but you really should be aware of this issue.

    • Martha wrote:

      Thanks for your feedback Mary – I’m not aware that the recipe won’t print. Would you be able to provide us with some additional information so we can fix that? What type of device are you using/ which browser/ etc? I did see a similar issue a while ago and it was a bug with our recipe card plugin – which they were able to fix. Any additional information you are willing to share would be appreciated. Thank you.

  • Melissa wrote:

    This looks great! I just have one quick question. I have organic granulated sugar, which is a little more coarse than regular granulated sugar. Will that make the texture gritty? Can I swap out the granulated sugar for powdered sugar?

    • Martha wrote:

      Hi Melissa – I’d stick with the organic granulated sugar (powdered sugar will change the consistency). I’d just do a quick taste test to make sure that your sugar has dissolved before proceeding to the next step. Hope that helps!

  • Angela DeBoer wrote:

    Do you think this would taste good with a chocolate gram cracker crust instead? or do you think it would be too chocolatey?

    • Martha wrote:

      Hi Angela – You could definitely use chocolate crumbs instead. While I do think that the graham crackers are a nice contrast – more chocolate is never a bad thing in my book!

  • Allison Kalpokas wrote:

    I have a question. Can we line the crust with a thin smear of ganache? Will is make the crust to hard?

    • Martha wrote:

      Hi Alison – You can – although with a crumb crust, you might want to drizzle it all over and then gently spread. I don’t think it will make the crust too hard. The ganache on top in the recipe is a softer ganache – but even if yours is a firmer ganache, I think it would be totally fine.

  • Anita Bischof wrote:

    When I add whipped cream to the filling it turns out soupy and I refrigerate for 4 hours . Any suggestions as to why and how to fix is appreciated.
    Thank you

    • Martha wrote:

      Hi Anita – The filling will soft but shouldn’t be soupy – you could try freezing the pie as well to firm it up. But in terms of seeing a soupy filling…First – I’d check all of your measurements and make sure that you are using chilled heavy cream/whipping cream – and beating to stiff peaks. (A chilled bowl when whipping cream is a good idea too). Also – check that your peanut butter isn’t super oily. Beyond that – I’m not sure. But freezing this pie is an option if you want a firmer texture. Hope that helps!

  • Pamela wrote:

    My husband found this recipe and ask if I would make it for him. I followed the recipe exactly except he requested the ganache at the bottom next to the crust. LOL. He loved the pie.

    • Martha wrote:

      So glad the pie was a hit Pamela!

  • Michelle wrote:

    Made this for a party. Served it frozen and it was amazing!! I added some powered peanut butter to the ganache for extra peanut butter flavor. This is a keeper, thank you for sharing!

    • Martha wrote:

      So glad you enjoyed the pie Michelle! (Great idea!)

  • Jessica wrote:

    Better frozen, but amazing either way. I always impress when I use this remarkably easy recipe.

    • Martha wrote:

      Thanks Jessica! (I agree…it is best served frozen!)

  • Karen wrote:

    I’m planning to make this for hubby this weekend and based on reviews I know it will be great! I’m just wondering whether you’ve ever played around with the ganache at all? I’d love to make it really shiny but am not sure how to do that. Any ideas?

    • Martha wrote:

      Hi Karen – We froze the pie so that’s why it doesn’t look super shiny in the photos. At room temp it will be shinier (but not super shiny…) Hope that helps! We hope you enjoy the pie!

  • Shannon wrote:

    I have made a few Peanut Butter pies trying to find the perfect Recipe…. I no longer have to search. This is amazing!! Not sickly sweet, the Peanut-butter is not overpowering and it is light and fluffy. Everyone, including my father who is not a fan of Peanut-butter, loved it. Truly a great recipe. Thank you for sharing it 🙂

  • KBBarden wrote:

    Definitely a keeper. I baked the crust for 8 minutes in a 375 oven and it added some great crunch.

    • Martha wrote:

      Great idea! Thanks for sharing!

  • Lycaeides wrote:

    made it for a birthday dessert, very successful. It really does taste great slightly frozen like ice cream cake. I wouldn’t make this if I didn’t have a hand mixer. I’m definitely saving the recipe

    • Martha wrote:

      So glad you enjoyed the recipe Lycaeides!

  • Mary Decker wrote:

    My brother-in-law has been in search for the perfect chocolate peanut butter pie. Whenever we go to are restaurant with one on the menu, he orders and rates. He says he is done with restaurants. This is the BEST peanut butter pie he has ever tasted. Grand prize winner in his book. It is very easy to make and quite elegant to serve with the ganache topping it of. Yummy!!!

    • Martha wrote:

      Wow Mary – that is quite the compliment! So glad your brother-in-law enjoys the pie as much as we do!

  • Natalie wrote:

    I love chocolate and peanut butter! This pie looks and sounds so delicious!

    • Martha wrote:

      Thank you Natalie!

  • Jeff wrote:

    I’ve made this five times now! All five times it comes out phenomenal! It reminds me as my mother’s peanut butter, and takes me back to my childhood. Excellent recipe, thank you, will be back for more.

    • Martha wrote:

      So glad you enjoy the pie as much as we do Jeff!

  • Dorothy wrote:

    Thank you so much for this recipe!!!!! It was easy to make and tastes amazing. I forsee this being a holiday staple in my house from now on. 🙂 Thanks again!!

    • Martha wrote:

      You’re very welcome Dorothy! So glad you enjoyed the pie as much as we do!

  • Jeanie wrote:

    I have a thing about milk products if they aren’t cooked. Could this be made with Kool Whip? I know the chocolate toping has to be cream but I had reference to the pie filling!

    • Martha wrote:

      Hi Jeanie – Sure – you can swap in Cool Whip. It will impact the taste and texture a bit (especially if you leave out the cream cheese too) but it’s definitely an option if you have food sensitivities.

  • Eileen Kreiser wrote:

    Do you need to keep any left over pie in the freezer?

    • Martha wrote:

      Hi Eileen – You can keep it in the freezer so it stays a more frozen texture or in the refrigerator which will keep it a creamier texture.

  • Janice Blessing wrote:

    I made this… it was quite tasty and easy to make!

    • Martha wrote:

      Thanks Janice – glad you enjoyed the recipe!

  • Cindy wrote:

    Excellent,my husband loved it I made it for him for Fathers Day this year 2018 he had to have a piece two days before when I made it on Friday.,Saturday we were not going to be home so that is why I made it 2 days ahead thx

    • Martha wrote:

      So glad your husband enjoyed the pie Cindy! Have a great weekend!

  • Tina wrote:

    My BF loved this recipe. I did cheat and I used a premise crust. I used all natural peanut butter and organic whipping cream.

    • Martha wrote:

      Thanks Tina! So glad the recipe was a hit! (And totally fine to use a premade crust…) 🙂

  • Jordan Kowalski wrote:

    I made this pie last night and it is such a hit! I do have one question though. I did use creamy peanut butter but my cream cheese/peanut butter mixture wasn’t super smooth and ended up a little dry so it was hard to easily mix well with the whipped cream. Am I doing something wrong?

    • Martha wrote:

      Hi Jordan – Glad you enjoyed the pie! We have found that we get the smoothest filling when the cream cheese is softened and the peanut butter is at room temperature. We’ve also used some different brands of peanut butter over the years – a brand like Jif mixes up very smoothly but Teddy’s (which is all-natural) wasn’t quite as smooth. I’m not sure what brand peanut butter you used, but that could also have an impact. Hope that helps!

  • Regina wrote:

    Thanks for putting this out on the dessert buffet yesterday, I was lucky to have the last yummy slice! Peanut butter with chocolate,
    creamy yet fluffy heaven!

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