This Chocolate Peanut Butter Pie is an easy, no bake treat that can be put together in 15 minutes with ingredients you probably already have in your cupboard. The smooth and creamy textures make this peanut butter pie with pudding a treat your whole family will love.
Chocolate Peanut Butter Pie:
Chocolate and peanut butter are my kryptonite. I can be doing great with working out, eating right, and making awesome healthy choices. Until I make or encounter something with chocolate and peanut butter in it, then I will be derailed in about .02893844 seconds.
Not that I’m sad about that at all. I mean look at the layers in this peanut butter pie. Yeah, totally worth a day of set backs.
Last month around National Pie Day I was listening to the radio as I was driving, and they were talking about their favorite pie flavors. Of course, anytime I hear people talking about sweets and dessert, my ears perk up a little bit more.
Someone was talking about their all time favorite pie that had layers of creamy peanut butter and chocolate pudding. Immediately, my mind went to this Peanut Butter Pie with pudding and this No Bake Chocolate Pie that I made in the past.
Right away I knew I had to combine them up to make a twist on a classic peanut butter pie. If you love peanut butter, you are going to fall in love with this easy dessert!
See I told you chocolate and peanut butter goodness gets me every time. This time all I had to do was hear those words, and I was running to the kitchen to make something that included both.
It was a good day in the kitchen because here is the best chocolate peanut butter pie recipe ever!
Ingredients for Layered Peanut Butter Pie:
The decadent layers in this easy peanut butter pie are so incredible. A crunchy cookie crust, rich peanut butter filling, and creamy chocolate pudding makes this a dream come true dessert for peanut butter lover’s.
- Chocolate Oreo Cookie Crust – Crushed Oreo cookies mixed with melted butter makes this cookie crust so simple to make.
- Peanut Butter Filling – cream cheese, powdered sugar, peanut butter, Cool Whip
- Chocolate Pudding – instant chocolate fudge pudding mix, milk
- Toppings – hot fudge, Reese’s Pieces, mini Reese’s Peanut Butter Cups
Cool Whip vs. Whipped Cream:
I personally like the store bought white stuff, but I also enjoy making and eating this homemade Whipped Cream Recipe too.
If you are against Cool Whip, feel free to use a stabilized whipped cream instead. We have made this peanut butter cream pie with both kinds, and they both taste amazing!
BRUCREW TIP: Whip 3 cups heavy cream and 3/4 cup powdered sugar until thick and fluffy. This will give you about 6 cups of whipped cream to use in the layers of this no bake peanut butter pie.
How to make a Chocolate Peanut Butter Pie:
This peanut butter cream pie is completely no bake and can be made in just a few steps. It’s sure to become a favorite with your family.
Step One: Make an Oreo Cookie Crust.
- Use a food processor to crush the Oreo cookies with the cream filling into fine crumbs.
- Mix the cookie crumbs and melted butter together and press into the bottom and sides of a 9 inch pie plate.
- Refrigerate the crust while you make the filling.
Step Two: Make the Peanut Butter Filling.
- Beat the cream cheese, sugar, and peanut butter until creamy.
- Stir in Cool Whip or whipped cream until it is light and fluffy.
- Spread in the bottom of the crust.
Step Three: Make the Chocolate Pudding.
- Whisk together the instant pudding mix and milk.
- Let it set up in the refrigerator until it is thickened.
- Fold in Cool Whip and stir gently until mixed in.
- Spread this evenly on top of the peanut butter layer.
Step Four: Decorate the Reese’s Peanut Butter Pie.
- Cover the top of the pie with Cool Whip and refrigerate until chilled through.
- Drizzle melted peanut butter and hot fudge over the top of the pie.
- Use a piping bag and icing tip 1M to swirl Cool Whip around the edges of the pie.
- Top with mini Reese’s Pieces and mini peanut butter cups.
- Use peanut butter Oreos or Nutter Butters to add peanut butter flavor to the cookie crust.
- Want a crunch in your peanut butter filling? Use crunchy peanut butter.
- Have a nut allergy? Use cookie butter in place of the peanut butter.
Storing and Freezing Tips:
This pie keeps very well in the fridge or freezer.
Refrigerator – Cover the pie lightly with plastic wrap and store in the refrigerator for a few days.
Freezer – Make sure to cover the pie tightly before placing in the freezer to keep it from getting freezer burned. It should keep for 1 month. Remove the pie from the freezer at least 15 minutes before serving. It can also be thawed in the refrigerator overnight.
Frequently Asked Questions:
Is peanut butter pie gluten free?
Use gluten free chocolate sandwich cookies for your crust to make this a gluten free dessert.
Can I make this peanut butter pie in a square cake pan?
Yes, this recipe can be made in an 8 or 9 inch square pan.
Can this pie be made ahead of time?
This peanut butter pie is best served the day it is made, but it can be made 24 hours ahead of time if needed.
Can I use natural peanut butter?
Natural peanut butter is not recommended because it can cause the filling to separate and become greasy. Skippy, Jif, Peter Pan, or Reese’s peanut butter is the best option.
More chocolate peanut butter dessert recipes:
- Reese’s Ice Cream
- Reese’s Pieces Cookies
- Reese’s Cheesecake
- Reese’s Chocolate Peanut Butter Tart
- Chocolate Peanut Butter Cake
Other desserts with pudding:
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- 2 cups Oreo cookie crumbs (about 20 cookies)
- 5 Tablespoons melted unsalted butter
- 1 - 8 ounce package cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup creamy peanut butter + 2 Tablespoons
- 1 - 16 ounce container Cool Whip, thawed and divided*
- 1 - 3.4 ounce box instant chocolate fudge pudding
- 1 cup milk
- 2 Tablespoons hot fudge
- 1/2 cup mini Reese's Pieces and mini peanut butter cups
- Crush the Oreo cookies with the cream filling still in them in a food processor. Mix together the crumbs and melted butter.
- Press evenly onto the bottom and sides of a 9 inch pie plate. Refrigerate while you make the filling.
- Beat the cream cheese, powdered sugar, and 1/2 cup peanut butter until creamy.
- Fold in 1/2 cup Cool Whip gently until light and fluffy. Spread in the bottom of the pie crust.
- Whisk together the dry pudding mix and milk. Let set until thickened.
- Fold in 1 cup Cool Whip gently until mixed together. Spread the pudding evenly on top of the peanut butter layer.
- Spread 1 1/2 cups of Cool Whip evenly on top of the pie and refrigerate until completely chilled.
- Place the 2 Tablespoons of peanut butter in a microwave safe bowl. Heat for 15-20 seconds. Stir until melted and creamy.
- Spoon into a small ziplock baggie and cut one corner off. Drizzle across the top of the chilled pie.
- Place the hot fudge in a small ziplock baggie and cut one corner off. Drizzle across the pie in the opposite directions.
- Fit a piping bag with icing tip 1M and swirl Cool Whip around the edge of the pie. Top with mini Reese's Pieces and mini peanut butter cups.
- Feel free to use stabilized whipped cream in place of the Cool Whip, if you prefer. Use 3 cups heavy cream and 3/4 cup powdered sugar. Beat until stiff peaks form.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 483Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 35mgSodium: 231mgCarbohydrates: 43gFiber: 2gSugar: 33gProtein: 7g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.