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Chocolate Peanut Butter Pie is the no bake dessert that makes you look like a kitchen hero with almost zero effort, a chocolate cookie crust hugging a fluffy peanut butter filling swirled with chocolate pudding, and I threw the first one together on a sticky summer afternoon when Maddie begged for something chocolatey and Lizzie had already claimed the biggest slice. If you love our easy chocolate mousse, this pie is the sliceable, crowd feeding cousin of that same rich combo.
One bowl, a store bought crust, and a few hours in the fridge are all that stand between you and the creamiest chocolate peanut butter pie on the table.
Chocolate Peanut Butter Pie Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes (no bake)
- ⏳ Total Time: 6 hours 10 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 490kcal
- 🌶️ Flavor Profile: Rich chocolate meeting sweet, salty peanut butter (decadent and creamy)
- ✋ Difficulty: Easy, no oven needed, on par with our no bake raspberry cheesecake bites
Quick Answer
Whisk instant chocolate pudding with milk and let it set, then beat cream cheese, peanut butter, and powdered sugar until smooth. Stir the pudding into the peanut butter mixture, fold in half of the whipped topping, and spread it into chocolate cookie crusts. Chill at least 6 hours, then top with the rest of the whipped topping, slice, and serve.
Jump to:
- Chocolate Peanut Butter Pie Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chocolate Peanut Butter Pie
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chocolate Peanut Butter Pie FAQs
- Other Recommended No Bake Dessert Recipes
- Chocolate Peanut Butter Pie
Why This Recipe Works
Click to see the technique science
- Instant pudding does the heavy lifting. It sets the filling without any baking or cooking, so the pie firms up in the fridge instead of the oven.
- Cream cheese balances the sweetness. A block of softened cream cheese keeps the peanut butter filling rich and slightly tangy instead of cloying.
- Folding, not stirring, keeps it fluffy. Gently folding in the whipped topping traps air so every slice stays light and mousse like.
- A chocolate cookie crust adds crunch. The crisp crust plays off the soft filling and doubles down on the chocolate peanut butter flavor.
- Chilling overnight guarantees clean slices. Six hours minimum lets the filling fully set so the pie cuts into neat wedges instead of sliding apart.
Why You’ll Love This Recipe
- No oven required, which makes it perfect for hot days when you refuse to turn on the heat.
- It feeds a crowd, since the recipe fills two pies, so you have one for now and one to stash, a lot like our chocolate covered peanut butter pretzels for easy sharing.
- Kids can help, because there is no hot stove, just mixing, folding, and a whole lot of licking the spatula.
Key Ingredients
Here is what gives this chocolate peanut butter pie its rich, creamy texture. Grab these few simple ingredients and you are most of the way there.
- Instant chocolate pudding mix: The shortcut that sets the filling and deepens the chocolate flavor, no cooking needed.
- Cream cheese: Softened to room temperature so it whips up lump free and gives the filling a luscious, slightly tangy body, the same trick behind our chocolate cream cheese frosting.
- Creamy peanut butter: Use a no stir classic brand for the smoothest texture, since natural peanut butter can separate and thin the filling.
- Whipped topping: Folded in for lift and used again on top, so the pie stays airy and mousse like.
- Chocolate cookie pie crusts: Store bought crusts keep this no bake and add a crisp, chocolatey edge to every slice.
See recipe card for exact quantities.
Variations and Substitutions
This pie is easy to make your own. Here are a few swaps and add ins our readers love.
- Swap the chocolate crust for a graham cracker or Oreo crust for a different crunch.
- Use chocolate peanut butter or extra crunchy peanut butter for more texture.
- Drizzle melted chocolate or caramel over the whipped topping right before serving.
- Sprinkle chopped peanut butter cups or mini chocolate chips on top for a candy bar feel.
- Turn it into a frozen pie by freezing it solid, much like our creamy tiramisu pie served chilled.
How to Make Chocolate Peanut Butter Pie
- Whisk the instant chocolate pudding mix with the milk for 2 minutes, then chill it for 5 minutes to set.
- Cream the softened cream cheese, peanut butter, and powdered sugar with a hand mixer until smooth and thick.
- Add the set pudding to the peanut butter mixture a few spoonfuls at a time, mixing fully between additions.
- Fold in half of the whipped topping until no streaks remain and the filling is light and fluffy.
- Divide the filling between the two chocolate cookie crusts and smooth the tops.
- Cover and chill at least 6 hours or overnight, then top with the remaining whipped topping, slice, and serve.
Recipe Tips & Tricks
- Soften the cream cheese fully before mixing so the filling whips up smooth with no lumps.
- Let the pudding set for at least 5 minutes before folding it in, or the filling will be too loose.
- Use a no stir peanut butter for the most reliable, creamy texture, since natural styles can make it greasy.
- Chill overnight for the cleanest slices, the same patience that pays off with our no bake Woolworth cheesecake.
- Wipe your knife between cuts for picture perfect wedges.
- Add the final whipped topping right before serving so it looks fresh and fluffy.
Serving Ideas and Suggestions
This chocolate peanut butter pie is rich, so a thin slice goes a long way. Serve it cold straight from the fridge with an extra dollop of whipped cream and a drizzle of chocolate or a scatter of chopped peanuts on top. It is the kind of make ahead dessert that disappears at potlucks, barbecues, and birthday parties.
Round out a dessert table by pairing it with our easy chocolate mousse, a classic Southern buttermilk pie, or a batch of Butterfinger brownies for the chocolate lovers.
For a no bake spread that keeps everyone happy, add our no bake raspberry cheesecake bites and a creamy tiramisu pie so there is a little something for every craving.
Chocolate Peanut Butter Pie FAQs
No, this Chocolate Peanut Butter Pie is completely no bake. The instant pudding and chilling time set the filling, so you never turn on the oven.
Plan on at least 6 hours, and overnight is even better. The longer the Chocolate Peanut Butter Pie chills, the cleaner each slice cuts.
Yes. Freeze the Chocolate Peanut Butter Pie solid, then let it sit at room temperature for 30 to 45 minutes before slicing for a frozen, ice cream like treat.
A store bought chocolate cookie crust is the classic choice, but a graham cracker or Oreo crust works beautifully for this Chocolate Peanut Butter Pie too.
A no stir classic peanut butter gives the smoothest filling. Natural peanut butter can separate and thin the Chocolate Peanut Butter Pie filling, so chill it well if you use it.
Keep the Chocolate Peanut Butter Pie covered in the refrigerator for up to 4 days, or freeze it for up to 2 months.
Looking for more easy treats? Try our rich Butterfinger brownies next for another chocolate and candy fix.
If you love peanut butter desserts, you have to make our Butterfinger cheesecake.
When you want real custard instead of instant, our pistachio pudding recipe delivers.
Peanut, caramel, and chocolate lovers: our deep fried snickers serve that combo molten in a fried shell.
If peanut butter and chocolate run your house, our brownie pizza recipe turns the combo into a party centerpiece.
For an over the top chocolate and caramel dessert, try our layered Snickers cheesecake.
Love chocolate and peanut butter? Our peanut butter brownies layer fudgy brownies with a fluffy peanut butter topping.
Chocolate Peanut Butter Pie
Ingredients
- 5.9 ounce box instant chocolate pudding mix
- 3 cups whole milk
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar
- 16 ounces whipped topping divided use
- 2 6 ounce chocolate pie crusts
Instructions
- In a medium bowl, whisk the pudding mix with the milk for 2 minutes. Place in the fridge for 5 minutes to set.5.9 ounce box instant chocolate pudding mix, 3 cups whole milk
- In a large bowl, cream together the cream cheese, peanut butter, and powdered sugar until smooth with an electric hand mixer. The mixture will be very thick.8 ounces cream cheese, 1 cup creamy peanut butter, 3/4 cup powdered sugar
- Add spoonfuls of the pudding to the mixture, making sure it is fully mixed in before adding more.
- Add in all of the pudding, and then fold in half of the whipped topping until there are no streaks left.16 ounces whipped topping
- Divide the filling in half and add half to each of the pie crusts.2 6 ounce chocolate pie crusts
- Cover and place in the fridge for at least 6 hours to set or best overnight.
- Top each with the remaining whipped topping, slice, and serve.
Notes
- Ensure the pudding mix and milk are well blended for a smooth texture.
- Let the pie set in the fridge for at least 6 hours for the best consistency.
- Use a hand mixer for a fluffier peanut butter filling.
- Garnish right before serving for a fresh look.
- If using a homemade crust, make sure it’s well chilled before adding the filling.
- If serving from frozen, allow it to sit at room temperature for 30-45 minutes before slicing.
Nutrition
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Yes, it’s the instant one.
For the pudding it’s the no cook one I assume? I’m just making sure!