Growing up in an Italian-American household, dessert always had a place at the table. While tiramisu and cannoli were family staples, it was during a scorching summer visit to my aunt’s home in Pennsylvania that I first tasted a dessert that would change my dessert game forever: a silky, indulgent, no-bake chocolate peanut butter pie.
That summer, the oven stayed off. Instead, we leaned into cool, creamy treats. My aunt, a wizard with pantry ingredients, pulled this dreamy pie together with layers of fudge, peanut butter cream, and glossy ganache. I’ve since made it my own, refining the balance of salty-sweet and chocolate richness. Now, it’s a favorite in my own kitchen—especially when the heat makes baking a no-go.
Let me walk you through this slice of heaven, from its buttery base to the decadent ganache crown.
Why You’ll Love This No Bake Chocolate Peanut Butter Pie
- No oven needed – Perfect for summer.
- Multi-layered decadence – Chocolate fudge, peanut butter cream, and silky ganache.
- Sweet and salty balance – A pinch of sea salt in every layer enhances the richness.
- Customizable – Use a graham cracker crust or swap milk for dark chocolate as you wish.
Ingredients (Serves 6)
For the Crust:
- 5 tbsp unsalted butter, melted
- 1 pinch sea salt
(Use your choice of cookie crust, like Oreo or graham cracker, about 1 ½ cups crumbs.)
Chocolate Fudge Layer:
- ½ cup heavy cream
- 4 oz dark chocolate (70% cocoa), finely chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Peanut Butter Cream Layer:
- ¾ cup creamy peanut butter (not natural)
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ¼ tsp sea salt
- ¾ cup cold heavy cream (whipped to soft peaks)
Ganache Topping:
- ½ cup heavy cream
- 4 oz milk chocolate, chopped
- 1 tbsp corn syrup or honey (optional, for shine)
- Pinch of sea salt
Step-by-Step Instructions
1. Prepare the Crust
- In a medium bowl, combine cookie crumbs, melted butter, and a pinch of sea salt.
- Press the mixture into a 9-inch pie pan evenly along the bottom and sides.
- Chill in the refrigerator for at least 30 minutes while you prepare the filling.
Tip: To avoid crumbling, press firmly using the base of a measuring cup.
2. Make the Chocolate Fudge Layer
- Heat ½ cup heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Remove from heat and stir in dark chocolate and butter until smooth.
- Stir in vanilla extract.
- Pour the fudge over the chilled crust and spread evenly.
- Refrigerate again for 20–30 minutes to set.
3. Prepare the Peanut Butter Cream Layer
- In a large bowl, beat peanut butter, cream cheese, powdered sugar, vanilla, and salt until smooth and creamy.
- Gently fold in whipped cream until fully incorporated.
- Spoon the mixture over the set fudge layer and smooth the top.
Optional: For a more mousse-like texture, chill the peanut butter layer before adding the ganache.
4. Ganache Topping
- Heat ½ cup heavy cream until it simmers.
- Pour over chopped milk chocolate and let sit for 1 minute.
- Add corn syrup or honey and a pinch of sea salt. Stir until glossy and smooth.
- Pour over the peanut butter layer and gently tilt the pan to spread evenly.
- Chill for at least 3–4 hours or overnight.
Finishing Touches
- Sprinkle with crushed peanuts or mini chocolate chips before serving.
- Garnish with whipped cream swirls or chocolate curls for presentation.
- Slice with a warm knife for clean, smooth servings.
Tips for Success
- Use quality chocolate: It makes a big difference in flavor and texture.
- Let layers chill: Patience is key to getting clean, defined layers.
- Avoid natural peanut butter: The texture is too oily and may separate.
Make It Ahead
This pie is perfect for prepping in advance—actually, it tastes better the next day once all the flavors meld! Just wrap it tightly and keep refrigerated for up to 4 days.
Variations to Try
- Nut-free: Substitute sunflower seed butter for peanut butter.
- Gluten-free: Use certified gluten-free cookies for the crust.
- Dark chocolate lovers: Replace milk chocolate ganache with 70% dark.
Serving Suggestions
This pie is rich, so smaller slices are satisfying. Pair it with:
- A scoop of vanilla bean ice cream
- Iced cold brew coffee
- A drizzle of raspberry coulis for a tart contrast
No Bake Pie FAQs
Can I freeze this pie?
Yes! Wrap it tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
Can I use whipped topping instead of cream?
Yes, but real whipped cream gives a better texture and taste.
What’s the best crust for this pie?
Oreo or chocolate cookie crust is ideal for contrast, but graham cracker crust offers a lighter base.