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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!

slice of pie on white plate with bite missing.

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!

slice of chocolate pie on white plate with bite missing.

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.

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:

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.

pie in pie plate with slice missing

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.


How to store this pie?

Store in an airtight container in the refrigerator for up to 2-4 days.

Can I freeze this pie?

Yes you can! Put this pie in the freezer in an airtight container for up to a month.

slice of chocolate pie on white plate with bite missing.

The BEST No Bake Chocolate Peanut Butter Pie Recipe

4.98 from 42 votes
The PERFECT recipe with only five ingredients! It's the easiest pie recipe you'll ever make and everyone will devour it.
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Yield 8 servings
Serving Size 1 slice


  • 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
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  • 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.

Recipe Nutrition

Serving: 1slice | Calories: 305kcal | Carbohydrates: 29g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 349mg | Fiber: 2g | Sugar: 21g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Other No-Bake Pies

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.98 from 42 votes (35 ratings without comment)

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  1. My wife is a big fan of Chocolate Peanut Butter Pie. The local market used to sell these but no more. So it has been over a year since she has had one. So I wanted to surprise her with a homemade one and found your recipe. Now, she was skeptical because I made it from scratch including the pie crust. SHE LOVED IT!!!! Even I loved it and I am not a fan of this pie. Your recipe is awesome! But now I’m stuck making it once a week LoL. I don’t mind. I can make something nice for my Honey Bun.

  2. Hi! Made this last night and put in the fridge. It still hasn’t set up and is runny. I followed the directions. What could have happened?

    1. I’m sorry that happened! Did you use instant pudding mix? Did you use the cool whip called for or did you make whipped cream?

  3. Making this for church tonight. Made a sample this week and it’s already gone. Thank you. Enjoy your weekend. God bless 💜🍇