This easy chocolate peanut butter pie recipe is a no-bake dessert that takes just 15 minutes to prepare! It has layers of rich peanut butter filling, instant chocolate pudding, and fluffy whipped cream, all in a crunchy Oreo cookie crust.
If you love a chocolate and peanut butter combo, also try my peanut butter cup cheesecake and chewy chocolate peanut butter chip cookies.
The post and recipe for this chocolate peanut butter cream pie were first published in April 2019. It was updated and republished in November 2025.
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A while ago, I was in the car listening to the radio when the announcers started talking about their favorite pies. One of the hosts mentioned a pie with creamy layers of peanut butter and chocolate pudding.
Right away, my mind went to my peanut butter pudding pie and this no-bake chocolate pie, which I'd made before. I took it as a sign to combine these two desserts into one easy, no-bake chocolate peanut butter pie.
With layers of fudgy peanut butter filling, silky chocolate pudding, and whipped cream, boy, this dessert did NOT disappoint!
Why You'll Love This No-Bake Chocolate Peanut Butter Pie
- Decadent layers. This pie has a crunchy cookie crust filled with a (semi) homemade peanut butter layer and instant chocolate pudding.
- A classic flavor combination. This is a crowd-pleasing dessert for peanut butter and chocolate lovers alike.
- No baking. The best part is, this pie doesn't need an oven! It only takes about 15 minutes of hands-on prep.
The chocolate and peanut butter combo is fabulous! I added a little espresso powder to the chocolate pudding layer and used a prepared crust to save some time. It came together quickly, and everyone loved it. Will definitely make again.
- DeAnne
Ingredients Needed
Here are the ingredients you'll need to make a smooth, sliceable chocolate peanut butter pie. Scroll to the recipe card for the complete list of ingredients and amounts.
- Crust: I use my easy homemade Oreo crust made from crushed cookies and melted butter. You could also replace the Oreos with chocolate wafers or prepare this pie in a graham cracker crust.
- Cream Cheese: Soften the cream cheese to room temperature to make mixing easier.
- Powdered Sugar: To prevent overmeasuring, use the spoon-and-level method, just like you would when measuring flour.
- Peanut Butter: Use shelf-stable, creamy peanut butter. Skippy, Jif, Peter Pan, or Reese's peanut butter is the best option. Natural peanut butter is not recommended because it can cause the filling to separate and become greasy.
- Cool Whip: Thawed. You can also use stabilized whipping cream. (see below)
- Chocolate Pudding: Use your favorite box of instant chocolate pudding. I use the Jell-O chocolate fudge instant pudding mix that doubles as a pudding pie filling. You'll need milk to combine with the powder mix.
- Toppings (Optional): Additional Cool Whip, plus hot fudge, melted peanut butter, Reese's Pieces, and peanut butter cups for decorating the finished chocolate peanut butter pie.
Homemade Cool Whip Substitute
You can make this recipe with homemade stabilized whipped cream if you'd prefer it over Cool Whip. I've made this pie with both homemade and store-bought whipped topping, and it's great either way.
To make stabilized whipped cream, combine 3 cups of heavy whipping cream with ¾ cup of powdered sugar, then beat until stiff peaks form. This will give you about 6 cups of whipped cream to use in the recipe as directed.
How to Make Chocolate Peanut Butter Pie
Read through this overview to have an idea of what to expect when making this easy peanut butter and chocolate pudding pie. This is a great dessert to prep ahead since it'll need time in the fridge before you add the toppings.
- Prepare the crust. Crush up the Oreos (including the creme filling) in a food processor or by hand. Then, mix the crumbs with melted butter. Press the crust into a 9-inch pie plate and chill it in the fridge while you make the pie filling.
- Make the peanut butter mixture. Next, beat cream cheese with sugar and peanut butter, and fold in the whipped cream. Spread the light and fluffy filling into the bottom of your prepared crust.
- Make the chocolate pudding layer. Whisk the instant pudding with milk, then refrigerate until thickened. Then, gently stir in the whipped cream. Spread the chocolate layer evenly over the peanut butter filling.
- Add the whipped topping. Lastly, cover the pie with more whipped cream. Afterward, place it into the fridge to chill for at least 4 hours.
Optional Pie Toppings
There are plenty of ways to decorate a chocolate peanut butter pie, or you can leave it as-is, covered with a layer of whipped cream. In case you'd like to add more toppings, these are some of my favorite ways to decorate this pie:
- Drizzle with peanut butter. Melt peanut butter in the microwave, and drizzle it over the pie.
- Top with hot fudge. In addition to peanut butter, I love to drizzle the pie with hot fudge. If you have a jar of Hershey's Hot Fudge in the pantry, that works perfectly.
- Add whipped cream swirls. Use a piping bag fitted with a 1M tip to swirl Cool Whip or whipped cream around the edges of the pie.
- Garnish with candy. Lastly, scatter Reese's Pieces candy and mini peanut butter cups (or chopped regular-size cups) on top of the pie. This is a festive touch, especially when I'm preparing this pie for Thanksgiving dessert.
Storage and Freezing
- Refrigerate leftovers. Cover the chocolate peanut butter pie lightly with plastic wrap and refrigerate for up to 4 days. The whipped topping will start to wilt a little with time.
- Freeze. Make sure to cover the pie tightly before placing it in the freezer to prevent freezer burn. It should keep for up to 1 month. Remove the pie from the freezer at least 15 minutes before serving. It can also be thawed in the refrigerator overnight.
BruCrew Tips
- Use different cookies in the crust. If you'd like, use Peanut Butter Oreos or Nutter Butters to add peanut butter flavor to the cookie crust.
- Add crunch to the peanut butter filling. Instead of creamy peanut butter, use crunchy peanut butter. Make sure it's shelf-stable and not the natural kind.
- Make this recipe nut-free. Yes, it's possible! Use cookie butter in place of peanut butter for a nut-free chocolate pudding pie.
- Different pan sizes. If you don't have a 9-inch pie plate, you can prepare this pie as squares/bars in an 8 or 9-inch square pan instead.
- Adapt the toppings for different holidays. Swap Reese's Pieces for red and green M&Ms and drizzle the pie with melted white chocolate for a Christmas dessert.
Frequently Asked Questions
Sure thing. If you'd rather skip the instant pudding mix in favor of homemade for the chocolate pudding layer, try my easy homemade chocolate pudding.
Yes. If you'd like to prepare your pie in advance, I suggest leaving off the toppings until it's time to serve. Assemble and refrigerate the pie up to 24 hours ahead.
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Recipe
Chocolate Peanut Butter Pie Recipe
Creamy chocolate peanut butter pie is an easy, no-bake dessert that you can prepare in 15 minutes! It has a crunchy Oreo crust with layers of peanut butter filling, chocolate pudding, and whipped cream.
Ingredients
- 2 cups Oreo cookie crumbs (about 20 cookies)
- 5 tablespoons melted unsalted butter
- 1 - 8 ounce package cream cheese, softened
- ½ cup powdered sugar
- ½ cup creamy peanut butter + 2 Tablespoons
- 1 - 16 ounce container Cool Whip, thawed and divided*
- 1 - 3.9 ounce box instant chocolate fudge pudding
- 1 cup milk
- 2 tablespoons hot fudge
- ½ cup mini Reese's Pieces and mini peanut butter cups
Instructions
Notes
- Use stabilized whipped cream in place of the Cool Whip. Use 3 cups of heavy whipping cream and ¾ cup of powdered sugar. Beat until stiff peaks form.
- Use different cookies in the crust. If you’d like, use Peanut Butter Oreos or Nutter Butters to add peanut butter flavor to the cookie crust.
- Add crunch to the peanut butter filling. Instead of creamy peanut butter, use crunchy peanut butter. Make sure it’s shelf-stable and not the natural kind.
- Make this recipe nut-free. Yes, it’s possible! Use cookie butter in place of peanut butter for a nut-free chocolate pudding pie.
- Different pan sizes. If you don’t have a 9-inch pie plate, you can prepare this pie as squares/bars in an 8 or 9-inch square pan instead.
- Adapt the toppings for different holidays. Swap Reese's Pieces for red and green M&Ms and drizzle the pie with melted white chocolate for a Christmas dessert.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 439Total Fat: 26gSaturated Fat: 7gUnsaturated Fat: 19gCholesterol: 17mgSodium: 345mgCarbohydrates: 49gFiber: 3gSugar: 30gProtein: 7g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
SK says
This would’ve been 10 times quicker if you had advice to make the pudding layer first and let it sit. Definitely need some more than an hour and a half to make this recipe the way you have it written
Jocelyn says
I'm not sure what you are talking about. Did you use an instant pudding mix? If so, it sets up in just minutes.
Kelly Taylor says
Can I use homemade chocolate pudding in this recipe?
Jocelyn says
I think that would work just fine. I hope you enjoy the pie!
Meg says
How much of the cool whip or whipped cream is added to each layer? Is it 2 cups each? Thanks
Jocelyn says
No, the numbered instructions (#4,#6,#7) tell you how much gets added to each part of the pie. I hope that helps and you enjoy the pie!
Jane says
I used only an 8 oz container per pie. Your recipe calls for a 16 oz. I made ,4 pies for Easter to give to 3 different families and ended up with 2 extra 16 oz containers after buying 4. I ended up giving those containers away because I lack room in my freezers.
Jocelyn says
An 8 ounce container is not enough to make the pie and to decorate the top with swirls. The reason the recipe calls for 16 ounces is because half goes in the pie and then you use the rest to add large swirls around the very top. If you are skipping the decorations, then yes an 8 ounce would be fine.
DeAnne says
The chocolate and peanut butter combo is fabulous! I added a little espresso powder to the chocolate pudding layer and used a prepared crust to save some time. It came together quickly and everyone loved it. Will definitely make again.
Sarah says
What is the best way to travel with this? Freeze it beforehand. It will be on the road for about an hour. From licking the bowls I can already tell this is going to be amazing. I used gluten free cookies. Will let you know how that tastes. Thanks!
Jocelyn says
If you can place it in a cooler with a freezer pack, it should be fine for an hour. I hope you enjoy it!
Rachel @ Queen Of Constance says
Made it for a birthday dessert, very successful. Your recipes (I’ve tried at least five so far) are so clear and thorough that even someone like me who tends to bumble around the kitchen can create a high-quality, professional dessert like this one!
I'm not a baker but recipe is so simple, i really love it.
Thank you for sharing.
Taylor says
The best flavor combination ever! This is a dream!
Maria A Lanum says
Does the cream cheese give the Peanut butter layer a sour taste?
Jocelyn says
I didn't think it did, but I guess it depends on if you like the flavor of no bake cheesecake. The peanut butter layer tasted sweet to me because of the sugar and Cool Whip in it. I hope that helps.
Eden says
So good!! Those layers are just perfection!
Anna says
I am loving all the layers in this pie! So delicious!
Natasha says
Mouth is waterrrrrring over this delicious recipe! Thanks so much for sharing.
Julie says
Yes please! This won't last long in my house.
Steph says
That looks AMAZING! Can't wait to make this!