My family devours this pie every time I make it because it’s fun to eat, full of that wonderful chocolate peanut butter flavor, and is a great excuse to have some whipped cream! I love the fact that Chocolate Peanut Butter Pie is incredibly delicious and super easy to make!
Why We Love It
Is there anything better than chocolate and peanut butter together? If you’re a fan (and I know there are a lot of us out there), it seriously has to be one of the best flavor duos. You can never go wrong making something with those two ingredients–at least not in my house! Peanut Butter Butterscotch Blondies, anyone? (And yes, despite the name, they do have chocolate in them!)
Just look at this scrumptious Chocolate Peanut Butter Pie. Isn’t it so inviting with its pretty crown of whipped cream? That crown is sitting on top of a frozen, chocolate peanut butter-swirled delight. Yes, you read that right: frozen. It’s almost like a special Wendy’s Frosty that’s served in a chocolate graham cracker crust instead of in a cup!
After the pie freezes to perfection, squirt on some whipped cream and top it with your favorite candy accent–whether that’s chocolate chips, mini peanut butter cups, or even sprinkles. Sometimes I’ve been know to rock all three!
Why You’ll Love It
| No Bake Dessert- There are only two things needed to make this dessert: a microwave and a freezer. This especially comes in handy in the summer months when you don’t want to heat up the kitchen! Easy- Simply melt the chocolate in the microwave, mix it with the other ingredients, pour this into the pre-made crust and pop it in the freezer. Great chocolate peanut butter flavor- Anyone who loves this flavor duo will really enjoy this pie! Stores well- The longer Chocolate Peanut Butter Pie sits in the freezer, the better it gets. It will keep in the freezer for up to 5 days. |
Chocolate Peanut Butter Pie Ingredients
- 1 pre-made chocolate graham cracker crust
- 2 ounces semi-sweet baking chocolate
- 14 ounce can sweetened condensed milk
- 1/4 cup creamy peanut butter
- 8 ounce tub frozen whipped topping, thawed
How to make Chocolate Peanut Butter Pie
You’ll want to gather the following equipment:
- large mixing bowl
- scraping/rubber spatula
- mixing spoon
- measuring cups
- measuring spoons
Getting Started
Thaw frozen whip ahead of time (I often do this overnight in the fridge) before making the pie.
Start making this delicious dessert by placing baking chocolate squares in a 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.
Kitchen Ready Betty tip: It’s better to have a few lumps and clumps you can stir out with a spoon rather than drying out the chocolate!
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!
Kitchen Ready Betty tip: The longer the pie has a chance to solidify in the freezer, the better it will be!
Chocolate Peanut Butter Pie Leftovers?
Store in an airtight container and KEEP FROZEN for up to 5 days.
Love no bake desserts? Then check out Strawberries and Cream Pie!
For more chocolate fun, check out Chocolate Covered Cherry Cake!
Chocolate Peanut Butter Pie
Description
If you enjoy no-bake desserts--especially ones that don't require a lot of effort, then this 5-ingredient, Chocolate Peanut Butter Pie is definitely for you!
There are only two things needed to make this dessert: a microwave and a freezer. Simply melt the chocolate in the microwave, mix it with the other ingredients, pour it into the pre-made crust and pop it in the freezer. When ready to serve, decorate it with whip and your favorite candy accents to make this an extra special treat!
Chocolate Peanut Butter Pie
How to Make Chocolate Peanut Butter Pie:
-
Before starting:
Thaw frozen whip
-
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.
Kitchen Ready Betty tip: It's better to have a few lumps and clumps you can stir out with a spoon rather than drying out the chocolate! -
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!
-
Store in an airtight container and KEEP FROZEN for up to 5 days.
Note
Full fat/regular frozen whip works best for this recipe.
This dessert uses sweetened, condensed milk. Do not substitute evaporated. They are two very different products.
Creamy peanut butter works best in this recipe. Even though I'm a fan of the crunchy, the chunks just get weird in this when frozen, so don't do it!
