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This is the perfect Chocolate Peanut Butter Pie recipe with only five ingredients! It’s the easiest pie recipe you’ll ever make and cream pies like this one are so delicious that I know everyone will love it!
Perfect Chocolate Peanut Butter Pie
This easy pie recipe has only 5 ingredients and is super chocolatey. It’s no bake too, which I love. It’s so easy you don’t need an oven or microwave and you don’t even need a stand mixer (or any mixer at all) you just make this with a large bowl and a whisk!
This recipe is a combination of my favorite chocolate cream pie and peanut butter pie. This chocolate and peanut butter filling really is so good! It is so simple and it comes together in just under 10 minutes. This pie really is a masterpiece!
Ingredients Needed
- Chocolate Pudding: Use Instant chocolate pudding mix!
- Milk: Nonfat or regular – it must be cows milk for the pudding to set up.
- Peanut Butter: No-stir peanut butter works best (not natural peanut butter), I like Skippy or Jif.
- Cool Whip: You can use regular, light, sugar-free, or any brand. Using whipped topping makes this so easy.
- Oreo Crust: Use my homemade one or buy one at the store.
How to Make Chocolate Peanut Butter Pie
- Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half a container of Cool Whip.
- Pour and spread mixture in prepared chocolate cookie crust. Cover and chill 4 hours or overnight. Before serving, spoon remaining Cool Whip over the top of the peanut butter mixture and sprinkle with chopped peanut butter cups.
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My Favorite Crust Recipes
You can buy a pre-made crust at the grocery store or make your own. There are so many no bake crusts out there that would also taste perfect with this pie:
- Perfect Oreo Crust Recipe
- Graham Cracker Crust
- No Bake Shortbread Crust
- Peanut Butter Cookies Pie Crust
To make your own crust, it’s best to have the finest crumbs possible so your crust sticks together. I like crushing the cookies using a food processor. Then stir the crumbs with melted butter and press into a 9-inch pie pan.
Expert Tips
- If you find your pie didn’t set properly, this is typically due to mixing it too much and the cool whip/whipped cream breaks. Therefore, make sure to fold it slowly. Usually I do not have this issue with cool whip!
- I like to garnish this pie with broken peanut butter cups or chocolate chips. You can use Reese’s Pieces, but they’ll bleed into the topping.
- How to make this with freshly whipped cream: beat 1 1/2 cups heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Gently fold half into the chocolate layer – if the whipped cream isn’t stiff enough or breaks your pie will be loose.
FAQs
Store in an airtight container in the refrigerator for up to 2-4 days.
Yes you can! Put this pie in the freezer in an airtight container for up to a month.
The BEST No Bake Chocolate Peanut Butter Pie Recipe
Ingredients
- 1 9-inch Oreo Crust (store bought or my Oreo Crust Recipe)
- 1 3.9-ounces box (110g) instant chocolate pudding mix
- 1 ¼ cups (294ml) nonfat milk
- ¾ cup (204g) creamy peanut butter
- 1 8 ounce container (226g) Cool Whip
- Peanut butter cups for garnish, optional
Instructions
- Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half the container (4 ounces/113g) Cool Whip.
- Spread mixture in prepared pie crust. Cover and chill 4 hours or overnight. Before serving, top with remaining Cool Whip and chopped peanut butter cups.
Recipe Notes
- I don’t recommend substituting freshly whipped cream because it’s easier for the pie to be too loose, but you can whip 1 1/2 cups heavy whipping cream with 2 tablespoons powdered sugar and a teaspoon of vanilla extract.
- Store pie loosely covered in the refrigerator or you can even freeze the pie.
Hello,
I made the chocolate peanut butter pie today. It set up fine but when I put the remainder cool whip on top the pie became very runny. We had to eat with a spoon. It was still good, but not sure what happened.
That is puzzling – it was firm when you chilled it? Was it cold when you added the cool whip on top or was it warm?
Delicious! I was wondering, can you separate the peanut butter and pudding for more layers?
That would be a recipe more like this one: https://www.crazyforcrust.com/no-bake-peanut-butter-chocolate-cream-pie/
Can I use a normal pie crust instead of a cookie crust?
Yes, you would need to blind bake it first.
My family is dye free and most instant pudding mixes have dye, can I substitute with snack pack pudding?
I’m sorry, no, the instant pudding mix is needed for this recipe.
Simply the best!
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