Chocolate Peanut Butter Pie is the ultimate no-bake treat for anyone who loves the classic combination of salty peanut butter and rich chocolate. It features a velvety, frozen filling tucked into a crunchy chocolate crust that tastes just like a gourmet milkshake. Best of all, you only need five simple ingredients and a few minutes of prep to create this crowd-pleasing dessert!
This frozen pie features a silky, cloud-like filling that perfectly balances salty peanut butter with rich semi-sweet chocolate. The texture is incredibly smooth and creamy, mimicking the consistency of a thick gourmet milkshake in every bite. You will love how the crunchy chocolate graham cracker crust provides a satisfying snap against the velvety swirled center.
To make this easy dessert recipe, simply melt your chocolate, stir in the peanut butter and condensed milk, then fold in the thawed whipped topping. Pour the mixture into your pre-made crust and freeze it for at least six hours to set. For a beautiful finish, garnish the top with Easy Homemade Whipped Cream and a handful of mini peanut butter cups or chocolate chips.
This no-bake peanut butter pie is a life saver for summer potlucks, busy holidays, or whenever you need a stress-free sweet treat. If you are a fan of this classic flavor duo, you should also try my Peanut Butter Butterscotch Blondies and my super easy Peanut Butter Cup Cookies, which always get raves!
Jump to:
🥘Ingredients
- chocolate graham cracker crust- I typically buy Keebler
- semi-sweet baking chocolate- opt for premium brand baking bars
- sweetened condensed milk- for sweetness and thick consistency; do not use evaporated
- creamy peanut butter- creamy works better than chunky in this recipe
- frozen whipped topping- I often use reduced fat; thaw this for a minimum of 4 hours in the fridge before making this recipe
See Recipe Card for quantities.
🔪Instructions
- Step 1: Melt chocolate.
- Step 2: Stir in sweetened condensed milk and peanut butter.
- Step 3: Fold in thawed whipped topping.
- Step 4: Spoon mixture into graham crust. Cover and freeze for a minimum of 6 hours.
Hint: To avoid drying out the chocolate, microwave it in short intervals and stir frequently to remove small lumps. Using a gentle touch ensures your chocolate stays glossy and blends perfectly with the creamy peanut butter and sweetened milk. This simple step creates a silky smooth filling that gives your no-bake pie a professional, bakery-quality finish!
🥣Substitutions
- Dairy-Free or Vegan - Replace the sweetened condensed milk and whipped topping with coconut-based alternatives, such as sweetened condensed coconut milk and a coconut whip.
- Gluten-Free Chocolate Crust - Swap the standard chocolate graham cracker crust for a gluten-free chocolate cookie crust or a homemade version using gluten-free Oreos.
- Natural or Low-Sugar Sweetener - Use a "no-added-sugar" creamy peanut butter and a stevia-sweetened whipped topping.
📖Variations
- Candy Bar Crunch - Mix in crushed peanut butter cups or chopped snickers into the filling before freezing to make a candy bar pie or loaded peanut butter pie.
- Chocolate Ganache Topping - Instead of a whipped cream border, pour a layer of glossy chocolate ganache over the frozen pie for a more indulgent look and rich chocolate dessert.
- Peanut Butter Swirl - Reserve a small amount of the peanut butter and melt it slightly to swirl into the top of the chocolate filling. This creates a beautiful marbled peanut butter pie.
🍽Equipment
- large mixing bowl
- scraping/rubber spatula
- mixing spoon
- measuring cups
- measuring spoons
🍶Storage
Store chocolate peanut butter pie in an airtight container and KEEP FROZEN for up to 5 days.
💭Top Tips
The secret to a perfectly sliceable no-bake peanut butter pie is all in the freezing time. While it may look set after a few hours, letting it freeze for a full 6 to 8 hours ensures the filling reaches a gourmet, velvet-like consistency that won't melt the moment it hits the plate.
To get those clean, professional-looking slices you see in food photography, dip your knife in a tall glass of hot water and wipe it dry between every single cut. The heat from the blade glides through the frozen chocolate filling and crust without sticking, giving you a perfect edge every time.
🗨️FAQ
For the smoothest filling, it is best to use a standard creamy "no-stir" peanut butter (like Jif or Peter Pan). Avoid natural peanut butters that require stirring, as the oil separation can cause the filling to become grainy, thin, or oily instead of light and fluffy
Yes, you can substitute homemade whipped cream for whipped topping, but the texture will be slightly different. Because whipped topping is stabilized, it creates a firmer, sturdier pie that holds its shape longer. If using real cream, whip it to very stiff peaks to ensure the pie doesn't deflate or become too soft.
The best way to keep a no-bake crust crisp is to chill it in the freezer for 10–15 minutes before adding the filling. For an extra barrier, you can brush a very thin layer of melted chocolate over the crust and let it harden; this prevents the moisture from the filling from softening the graham cracker.
Absolutely! This pie freezes beautifully for up to two months. Simply wrap it tightly in plastic wrap and then foil to prevent freezer burn. You can serve it directly from the freezer for a firm, ice-cream-like texture or let it thaw in the fridge for an hour before eating.
🥜More recipes with peanut butter & chocolate
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite sweet treats to serve with Chocolate Peanut Butter Pie:
📋Recipe with step-by-step instructions
Chocolate Peanut Butter Pie
Ingredients
- 1 pre-made chocolate graham cracker crust
- 2 ounces semi-sweet baking chocolate
- 14 ounce can sweetened condensed milk
- ¼ cup creamy peanut butter
- 8 ounce tub frozen whipped topping thawed
Instructions
- Place baking chocolate squares in microwavable safe dish; cover with plastic wrap and leave a little gap for venting. Microwave for 30 seconds; stir. If needed, return the bowl to the microwave, check every 15 seconds and stir.
- Add the sweetened condensed milk to the bowl and stir until mixture is fully incorporated.
- Add the peanut butter and stir to combine.
- Fold in the thawed whipped topping.
- Spoon mixture into chocolate graham cracker crust and gently spread to the edges.
- Cover and freeze for at least 6 hours or overnight (recommended). Garnish with whip and additional chocolate and peanut butter candies as desired!
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
Susan R. says
I've found my new favorite pie for the summer. This was so easy to make and the chocolate and peanut butter flavor was incredible!
Kitchen Ready Betty says
Thanks for sharing! This is a great no bake pie for those hot summer months, especially since it stays in the freezer until ready to serve!
Alex says
Loved this recipe!! My family enjoyed this so much. I will make this again.
Kitchen Ready Betty says
I'm so glad your family enjoyed it! You can never go wrong with the combination of chocolate and peanut butter. This no-bake pie recipe is always a crowd-pleaser. Thanks for the 5-star rating, and happy baking next time!
Heidi says
Mmm... the combination of chocolate and peanut butter really get such a lovely upgrade with your no bake peanut butter pie! Plus, with just 5 ingredients and 10 minutes of actual hands on time, this homemade pie recipe couldn't be easier. Thank you for sharing this gem!
Kitchen Ready Betty says
Hi Heidi! I'm so happy you loved this chocolate peanut butter pie! It really is the perfect no-bake dessert for when you want a gourmet treat without spending hours in the kitchen. If you’re a fan of this classic flavor duo, you definitely need to try my Peanut Butter Cup Cookies next—they have that same irresistible salty-sweet combo! Thanks for the 5-star review!