Go Back
–+ servings
Print

Chocolate Peanut Butter Pie

Indulge in the perfect combination of chocolate and peanut butter with our heavenly Chocolate Peanut Butter Pie. This irresistible no bake dessert features a chocolate graham cracker crust, creamy peanut butter filling, and a delightful garnish of chocolate peanut butter cups.

Course Dessert
Cuisine American
Keyword chocolate graham cracker crust, chocolate peanut butter pie, peanut butter pie
Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Servings 10 servings
Calories 506 kcal
Author Kelly

Ingredients

Chocolate Graham Cracker Crust:

  • 1-3/4 cups chocolate graham cracker crumbs about 13 full sheet graham crackers , Use gluten-free options like Simple Mills, Pamela's  or Schar for a delicious crust suitable for those with gluten sensitivities.
  • 6 Tablespoons granulated pure maple sugar, granulated organic sugar or granulated sweetener of choice , use Lakanto or Swerve for lower sugar option
  • 8 tbsp dairy-free or unsalted butter , melted.

For the Filling:

  • 1 8- ounce package dairy-free or regular cream cheese , softened. We like Kite-Hill, Violife or Miyokos.
  • 3/4 cup smooth peanut butter. all natural preferred - can sub with cashew butter or preferred nut / seed butter of choice
  • 1/2 cup powdered organic sugar or powdered sweetener of choice. , Use Lakanto or Swerve for lower sugar option.
  • 1 cup coconut cream , can also sub with cold heavy cream or one 8 ounce package of CocoWhip or preferred frozen whipped topping
  • 1 teaspoon pure vanilla extract
  • 8 chocolate peanut butter cups of choice chopped - use dairy-free Sunflower Seed Cups or Keto Cups for a plant-based or lower sugar / vegan option.

For the Garnish:

  • 6 chocolate peanut butter cups of choice
  • Cocowhip or whipped cream or whipped topping of choice
  • 1/4 cup dairy-free or regular chocolate chips
  • 1/4 cup melted chocolate of choice

Instructions

For the Graham Cracker Crust:

  1. Place graham crackers and sugar into the bowl of a food processor and pulse into fine crumbs. Add the melted butter and process just until the crumbs are moistened and stick together when you press with your fingers.
  2. Press into a 9" pie plate or springform pan using a spoon or measuring cup to compress crust down. Place in the freezer while you make the filling.

For the Filling:

  1. In a separate large bowl, beat the softened cream cheese until light and creamy. Add the peanut butter and vanilla extract until combined then slowly add the powdered sugar until uniform and well incorporated.
  2. In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture. Stir in the chopped peanut butter cups.
  3. Pour into the prepared pie shell and freeze until set for about 3 hours.

Assemble:

  1. Garnish with whipped cream and top with peanut butter cups, peanut butter chips, fudge sauce or melted chocolate if desired.

  2. Serve chilled. Store in the fridge covered, for up to 3 days.

Recipe Notes

Store in the fridge covered, for up to 3 days.

Nutrition Facts
Chocolate Peanut Butter Pie
Amount Per Serving (1 serving (with all the toppings))
Calories 506 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 16g80%
Cholesterol 59mg20%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 31g34%
Protein 9g18%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.