Chocolate Peanut Butter Pie: A No-Bake Layered Dessert with Oreo Crust

Chocolate Peanut Butter Pie

This no bake Chocolate Peanut Butter Pie is a layered dessert built for anyone who loves chocolate and peanut butter together.

The base is an Oreo crust, followed by a no bake chocolate pie layer, then a no bake peanut butter pie layer, and finally a peanut butter whipped cream topping finished with chopped peanut butter cups. No oven is needed at any point in the process.

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The original recipe describes the finished pie as a light and fluffy marriage between peanut butter and chocolate. Because the two fillings are mixed and layered separately, the creamy peanut butter flavor stays distinct from the chocolate instead of blending into one note.

That separation is the best part of the dessert, and it is what makes the extra mixing time worth it.

The recipe yields 16 slices, which makes it practical for a crowd, a holiday table, or a weekend dessert you portion out over several days. If you enjoy this flavor pairing in a smaller format, our Chocolate Peanut Butter No Bake Cookies use the same two flavors in a single bite.

Tips for making the pie

These four tips come straight from the original recipe, and they are the difference between a slice that holds its shape and one that slumps on the plate. Working with room temperature cream cheese also makes both batters easier to mix from the start.

1. Make both fillings before you whip the cream. Preparing the chocolate batter and the peanut butter batter first is a faster way to work through both layers. Once the whipped cream is ready, you can fold and layer without stopping.
2. The chocolate layer uses cocoa powder and melted chocolate. Combining both gives the chocolate filling a richer, deeper taste than cocoa powder alone, and it balances the creamy peanut butter layer underneath.
3. Fold the whipped cream in gently. Use a rubber spatula and a back and forth motion to blend the whipped cream into each batter. Be gentle so you do not knock the air out. If too much air escapes, the pie will not set properly.
4. Release and move the pie with care. After the pie chills overnight, remove the springform ring. An offset icing spatula smooths the edges. If you want to lift the pie off the bottom of the pan, slide two spatulas under both sides and transfer it to a different platter.

The recipe calls for at least 6 hours of chilling or overnight, and the layers stay firmest when the pie is well chilled. If you are building the pie for a party, the four tips above are the ones to reread before you start.

Decorating the pie

The finish is simple. Spoon or pipe the peanut butter whipped cream over the chilled pie and scatter chopped peanut butter cups on top. Chopped peanut butter cups are the decoration the recipe calls for, and they add a little crunch against the soft layers.

The original recipe also points readers toward two other pies in the same style, an Oreo no bake pie and a cookie dough pie, so there is a next project if you enjoy this one. For another layered option, see our Peanut Butter Pie.

Ingredients

The pie is built from five components. Each one is mixed separately, so it helps to read through the full list before you start pulling things out of the pantry and refrigerator.

Oreo Crust

• 25 Oreos, the whole Oreo
• 5 TBSP unsalted butter, melted

Chocolate Pie

• 8 oz cream cheese, room temperature
• 1/2 cup powdered sugar, sifted
• 1/4 cup unsweetened cocoa powder
• 1/2 cup semi sweet chocolate chips
• 1/4 cup heavy cream

Peanut Butter Pie

• 16 oz cream cheese, room temperature
• 1 cup powdered sugar, sifted
• 3/4 cup creamy peanut butter
• 1/4 cup sour cream, room temperature, or Greek yogurt

Whipped Cream for the Batters

• 2 cups heavy cream, cold
• 1/2 cup powdered sugar
• 2 tsp pure vanilla extract

Peanut Butter Whipped Cream

• 1 cup heavy cream, cold
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract
• 1/4 cup creamy peanut butter
• Peanut butter cups, for decoration

You will also need a 9 inch springform pan sprayed with a baking nonstick spray. Sifting the powdered sugar keeps both fillings smooth, so it is worth the extra minute.

The two cream cheese amounts are different on purpose. The peanut butter layer uses twice as much as the chocolate layer, which keeps the peanut butter filling thick enough to sit evenly on top of the chocolate without sinking into it.

Instructions

Everything happens without the oven. Work through the crust first, then the two fillings, then the whipped cream that lightens both of them. The layers go into the pan in a set order, chocolate first and peanut butter second, so every slice carries both flavors.

Oreo Crust

1. Use a 9 inch springform pan. Spray it with a baking nonstick spray and set it aside.
2. Using a blender, blend the Oreos into a fine crumb. Add the melted butter and mix until the crumbs look like damp sand.
3. Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides. Use the bottom of a measuring cup to compact the bottom of the crust into an even layer.
4. Place the pan in the freezer to set while you make the pie batter.

Freezing the crust for a short time keeps it from shifting when you spread the chocolate filling over it. Pressing the crumbs halfway up the sides also gives the finished pie a visible crust edge once the ring is removed.

Chocolate Pie

1. In a small bowl, add the chocolate chips. Heat the heavy cream in a small saucepan over medium heat until it is steaming. Pour the hot cream over the chocolate chips and let the mixture sit for 2 minutes. Stir until smooth. If any chocolate chunks remain, heat the bowl in the microwave for 10 seconds and stir again.
2. Using a mixer, beat the cream cheese and powdered sugar on high speed for 2 minutes.
3. Add the cocoa powder and the melted chocolate and mix on high speed until creamy. Set aside.

The two minute beating step matters. Starting with room temperature cream cheese and beating it with the powdered sugar until it is completely smooth means the cocoa powder and the melted chocolate blend in without lumps.

Peanut Butter Pie

1. Using a mixer, beat the cream cheese and powdered sugar on high speed for 2 minutes.
2. Add the peanut butter and sour cream. Mix on high speed until creamy. Set aside.

Both fillings are finished before the whipped cream is made, which is exactly why the recipe suggests preparing them first.

Whipped Cream for the Batters

1. Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
2. Pour half of the whipped cream into the chocolate pie batter and half into the peanut butter pie batter.
3. Use a rubber spatula to gently fold the whipped cream into each batter. Be gentle so you do not knock the air out. This takes a few minutes, and it is worth doing slowly for both batters.
4. Spread the chocolate pie filling on top of the crust in an even layer. Spread the peanut butter pie filling on top of the chocolate in an even layer.
5. Cover the pan with foil and chill in the refrigerator for at least 6 hours or overnight.

Stiff peaks mean the cream holds a sharp point when you lift the whisk. That structure is what makes the fillings light, so fold rather than stir. The recipe uses a metal bowl with a whisk attachment for both whipped cream steps.

Peanut Butter Whipped Cream

1. Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.
2. Heat the peanut butter in the microwave for 15 seconds. Add the warmed peanut butter to the whipped cream and beat on high speed until stiff peaks form.
3. Remove the springform ring. You can keep the bottom pan on, or you can move the pie to a separate platter.
4. Top with the peanut butter whipped cream and add chopped peanut butter cups for decoration.

Warming the peanut butter for 15 seconds makes it easier to blend into the cream without leaving streaks. Beat until the mixture reaches stiff peaks, then use it right away.

The chilling step is not optional. Six hours in the refrigerator, or a full night, gives both fillings time to firm up so the layers hold their shape when you cut into the pie.

Notes

Pull the cream cheese and the sour cream out of the refrigerator 2 hours before you start making the pie so they come to room temperature. The heavy cream is used cold, so keep it chilled until you are ready to whip it.

This recipe is adapted from the original no bake chocolate peanut butter pie recipe at Stephanie’s Sweet Treats.

Recipe details

Here is how the timing breaks down for this no bake pie.

Because there is no cooking step, the only real waiting is the chill time, which makes this pie a good candidate for making a day ahead.

The source recipe lists these nutrition values: 573 calories, 42 g carbohydrates, 9 g protein, 50 g fat, 26 g saturated fat, 2 g fiber, 15 g sugar, 291 mg sodium, and 109 mg cholesterol.

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Chocolate Peanut Butter Pie

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Chocolate Peanut Butter Pie This no bake Chocolate Peanut Butter Pie is a layered dessert built for anyone who loves chocolate and peanut butter together. The base is an Oreo crust, followed by a no bake chocolate pie layer, then a no bake peanut butter pie layer, and finally a peanut butter whipped cream topping finished with chopped peanut butter cups.

• Total Time: 405 min
• Yield: 16 1x

Ingredients

Scale 1x2x3x

Oreo Crust
25 Oreos, the whole oreo
5 TBSP Unsalted butter, melted

Chocolate Pie
8 oz Cream cheese, room temperature
1/2 cup Powdered sugar, sifted
1/4 cup Unsweetened cocoa powder
1/2 cup Semi-sweet chocolate chips
1/4 cup Heavy cream

Peanut Butter Pie
16 oz Cream cheese, room temperature
1 cup Powdered sugar, sifted
3/4 cup Peanut butter, creamy
1/4 cup Sour cream, room temperature or greek yogurt

Whipped Cream for Batters
2 cups Heavy cream, cold
1/2 cup Powdered sugar
2 tsp Pure vanilla extract

Peanut Butter Whipped Cream
1 cup Heavy cream, cold
1/4 cup Powdered sugar
1 tsp Pure vanilla extract
1/4 cup Peanut butter, creamy
Peanut butter cups, for decoration

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Instructions

Oreo Crust
1-Use a 9-inch springform pan: Use a 9-inch springform pan. Spray with a baking nonstick spray. Set aside
2-Using a blender, blend the Oreos into: Using a blender, blend the Oreos into a fine crumb. Add in the melted butter and mix.
3-Pour the crumbs into the pan: Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the bottom of the crust.
4-Place in the freezer to set while: Place in the freezer to set while you make the pie batter.

Chocolate Pie
5-In a small bowl, add the chocolate: In a small bowl, add the chocolate chips. Heat the heavy cream in a small saucepan over medium heat, until steaming. Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir the chocolate until smooth. If any chocolate chunks remain, heat in the microwave for 10 seconds and stir.
6-Using a mixer, beat the cream cheese: Using a mixer, beat the cream cheese and powdered sugar on high speed for 2 minutes.
7-Add in the cocoa powder and melted: Add in the cocoa powder and melted chocolate and mix on high speed until creamy. Set aside.

Peanut Butter Pie
8-Using a mixer, beat the cream cheese: Using a mixer, beat the cream cheese and powdered sugar on high speed for 2 minutes.
9-Add in the peanut butter and sour: Add in the peanut butter and sour cream. Mix on high speed until creamy. Set aside.

Whipped Cream for the Batters
10-Using a metal bowl with a whisk: Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
11-Pour half of the whipped cream in: Pour half of the whipped cream in both the chocolate pie and the peanut butter pie.
12-Use a rubber spatula to gently fold: Use a rubber spatula to gently fold the whipped cream into the pie batter. Be gentle to not knock the air out, this will take a few minutes. Do this for both batters.
13-Spread the chocolate pie on top of: Spread the chocolate pie on top of the crust. Spread it evenly. Spread the peanut butter pie on top of the chocolate. Spread it evenly.
14-Cover with foil and chill in the: Cover with foil and chill in the fridge for at least 6 hours or overnight.

Peanut Butter Whipped Cream
15-Using a metal bowl with a whisk: Using a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.
16-Heat the peanut butter in the microwave: Heat the peanut butter in the microwave for 15 seconds. Add the warmed peanut butter to the whipped cream and beat on high speed until stiff peaks form.
17-Remove the springform ring: Remove the springform ring. You can keep the bottom pan on, or you can remove to a separate platter.
18-Top with the peanut butter whipped cream: Top with the peanut butter whipped cream and add chopped peanut butter cups for decoration.

• Prep Time: 45 min
• Cook Time: 0 min
• Method: no_cook

Nutrition

• Serving Size: slices
• Calories: 573kcal
• Sugar: 15g
• Sodium: 291mg
• Fat: 50g
• Saturated Fat: 26g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 109mg