Name: Chocolate Peanut Butter Pie
Prep time: 45 min
Total time: 6 h 45 min
Ingredients: Oreo Crust:; 25 whole Oreos; 5 tbsp unsalted butter, melted; Chocolate Pie Layer:; 6 oz cream cheese, room temperature; 2 tbsp unsweetened cocoa powder; 1/2 cup white granulated sugar; 1/3 cup sour cream or Greek yogurt, room temperature; 1 tsp pure vanilla extract; 3.5 oz chocolate bar, melted (Lindt 72% recommended); Peanut Butter Pie Layer:; 10 oz cream cheese, room temperature; 1/4 cup white granulated sugar; 3/4 cup creamy peanut butter; 1 tsp pure vanilla extract; 1/4 cup sour cream or Greek yogurt, room temperature; 2 cups heavy cream, cold; 1/2 cup powdered sugar; 1/4 cup peanut butter, melted (for swirl); Peanut butter cups, for topping

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I’m sharing my decadent, no‑bake Chocolate Peanut Butter Pie—it layers rich chocolate and creamy peanut butter on an Oreo crust, swirled with melted peanut butter and topped with mini peanut butter cups.

Chocolate Peanut Butter Pie

Why You’ll Love This Recipe

I absolutely love how effortlessly indulgent this pie is—no oven required! It’s delightfully light and fluffy, thanks to whipped cream in both the chocolate and peanut butter layers. The Oreo crust gives a crisp, chocolatey base, while the double filling ensures both flavors shine. Plus, it’s a great make‑ahead dessert that gets even better after chilling.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Oreo Crust
25 Oreos, whole
5 TBSP unsalted butter, melted

Chocolate Pie
6 oz cream cheese, room temperature
2 TBSP unsweetened cocoa powder
½ cup white granulated sugar
⅓ cup sour cream or Greek yogurt, room temperature
1 tsp pure vanilla extract
3.5 oz chocolate bar, melted (Lindt 72 %)

Peanut Butter Pie
10 oz cream cheese, room temperature
¼ cup white granulated sugar
¾ cup creamy peanut butter
1 tsp pure vanilla extract
¼ cup sour cream or Greek yogurt, room temperature
2 cups heavy cream, cold
½ cup powdered sugar
¼ cup peanut butter, melted
Peanut butter cups, for decoration

directions

I begin by preparing the 9‑inch pie pan—spraying it with nonstick baking spray—then make the Oreo crust by pulsing Oreos to fine crumbs, mixing with melted butter, and pressing into the pan, halfway up the sides. I pop it into the freezer while preparing the fillings.

For the chocolate layer, I beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes, then mix in vanilla, sour cream, and melted chocolate until smooth.

For the peanut butter layer, I beat the cream cheese and sugar on high for 2 minutes, then blend in peanut butter, vanilla, and sour cream until combined.

I whip the cold heavy cream and powdered sugar together until stiff peaks form, then divide it between both batters and gently fold it in with a spatula to keep the texture light.

Then, I layer the chocolate filling evenly over the crust, followed by the peanut butter filling. I drizzle melted peanut butter on top, swirling it in with a knife for a marbled effect.

Finally, I cover the pie and chill it in the fridge for at least 6 hours—or overnight—for perfect set. When it’s fully chilled, I decorate the top with peanut butter cups and keep it cold until serving.

Servings and timing

This pie yields 16 slices.
Prep time: 45 minutes
Cook time: 0 minutes
Chilling time: at least 6 hours
Total time: 6 hours 45 minutes

Variations

I’ve played around with a few fun twists:
• Skipping the melted peanut butter drizzle for a simpler, slightly milder peanut butter flavor.
• Swapping in chocolate whipped cream as a topping for extra indulgence.
• Using a store‑bought or graham cracker crust—though I find a chocolate crust tastes best with these fillings.

storage/reheating

I store the pie in an airtight container in the fridge for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic for up to 30 days—thawed slices are best after 1–2 hours in the fridge. I’ve also frozen the whole chilled pie (before decoration) for up to 30 days, then thawed it for 24 hours in the fridge before adding peanut butter cups.

FAQs

What if my pie didn’t set properly?

I usually find it’s because I overmixed the whipped cream or didn’t chill it long enough—those stiff peaks and patience are key.

Can I make this pie in a different pan?

Definitely. I’ve seen it in 8‑inch springform pans for a taller pie, or split into bars in an 8×8‑inch pan.

Can I make mini pies?

Absolutely—I divide the batter to make about a dozen mini pies using a muffin tin.

Can I omit the peanut butter drizzle?

Yes, I sometimes skip it to simplify the process—just results in a subtler peanut butter flavor.

Can I use a store‑bought crust?

Sure; if I’m short on time, I’ll use a premade chocolate or graham cracker crust, though I think the homemade Oreo crust tastes best.

Conclusion

I love how stunning and luscious this pie is—melding chocolate and peanut butter into a freezer‑chilled, light, no‑bake dessert that always impresses. I’m all about how easy it is to make ahead, how beautifully it sets, and how fun it is to slice and share.