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You know those desserts that aren’t just good, but comforting? The kind that taste like home, like simpler times, like sitting on a folding chair in a church basement while your aunt whispers gossip over a paper plate? That’s what this pie is for me.
I remember my mom making this pie every time we had guests coming over, whether it was Sunday dinner or just the neighbor dropping by with fresh green beans. It didn’t matter — she always had that crust stashed in the pantry and peanut butter on the shelf. And somehow, even after all these years, one bite still makes me feel ten years old, barefoot on the linoleum, waiting for that first slice.
It’s chocolate. It’s peanut butter. It’s no-bake. And it’s pure joy on a plate.
Why You’ll Keep Coming Back to This Pie
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No oven needed. Seriously — not even once.
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That silky peanut butter filling. Like the inside of a peanut butter cup, but fluffier.
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A rich, glossy chocolate top. Just the right amount to feel fancy but familiar.
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Simple ingredients. Stuff you probably already have in the pantry.
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Crowd-tested. Potlucks, birthdays, just-because-Tuesdays — never a crumb left.
Ingredients (with some grandma-style notes)
1 graham cracker crust
Store-bought is just fine — we’re not trying to win awards here. But if you feel like making your own, go for it. Crush about 1 ½ sleeves of graham crackers, mix with a little sugar and melted butter, press into a pie plate, and bake for 10 minutes (if you’re not strictly no-bake today).
1 cup creamy peanut butter
Stick with the classic kind — Jif, Skippy — not the natural kind that separates. You want creamy and smooth, not fussy.
1 cup powdered sugar
Not granulated. Powdered makes it blend right into the filling like butter in mashed potatoes.
8 oz cream cheese, softened
Leave it out on the counter while you set the table or make a cup of coffee — just don’t rush it. Cold cream cheese is stubborn.
1 cup heavy whipping cream
Whip it ‘til it holds up a spoon. Or swap for Cool Whip if you’re short on time or energy — we’ve all been there.
1 cup semi-sweet chocolate chips
You can go darker or lighter depending on your mood, but semi-sweet gives you that classic diner-pie flavor.
1/2 cup milk
Whole milk works great. I’ve even used half-and-half in a pinch — rich is good here.
1 teaspoon vanilla extract
The real stuff if you have it, but imitation vanilla will still get you where you’re going.
1/4 cup chopped peanuts (optional)
Totally optional, but that salty crunch on top is just chef’s kiss.
Let’s Make It Together
Step 1: Mix up the peanut butter layer
In a big bowl, beat together the peanut butter, powdered sugar, and cream cheese until it’s smooth enough to spread on toast. You’ll know it when you see it — creamy, rich, and irresistible.
Step 2: Whip the cream
Grab a separate bowl and whip that cream until stiff peaks form. That just means it stands up on its own and doesn’t droop. If you tip the bowl and nothing moves? You’re golden.
Step 3: Fold it in
Now, take that fluffy whipped cream and gently fold it into your peanut butter mixture. Think of it like tucking a baby in bed — gentle is key.
Step 4: Fill your crust
Spoon that mixture into your crust and smooth it out. It’s already hard not to steal a bite — go ahead, I won’t tell.
Step 5: Make the chocolate topping
In a microwave-safe bowl, melt your chocolate chips with the milk. Stir every 30 seconds until smooth and glossy. Then stir in the vanilla.
Step 6: Top it off
Pour that warm chocolate right over the peanut butter layer and smooth it out with a spatula or butter knife. Try not to lose your mind over how good it smells.
Step 7: Chill
Pop it in the fridge for at least 4 hours — overnight is even better. This is when the magic happens.
Step 8: Garnish (if you feel like it)
Sprinkle on some chopped peanuts or even a little flaky sea salt if you want to get fancy.
Little Twists That Work Like a Charm
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Banana lovers? Layer some sliced bananas right on the crust before adding the peanut butter filling.
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Want more chocolate? Use an Oreo crust. It’s like a peanut butter cup got promoted.
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Love salty-sweet? A few flakes of sea salt on the chocolate will blow minds.
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Need it lighter? Reduced-fat cream cheese and Cool Whip totally work. It won’t taste exactly the same, but it’ll still be devoured.
How to Store It (If You Have Leftovers… which is rare)
This pie holds up beautifully in the fridge for about 4–5 days. Just cover it with plastic wrap or foil. It also freezes like a dream — just wrap it well and tuck it in the freezer for up to a month. Let it thaw in the fridge overnight.
Word to the wise: don’t microwave it unless you want chocolate soup. (Ask me how I know.)
Before You Go…
There are some desserts you make once and move on. And then there are ones like this — the kind that get passed around, scribbled on index cards, saved in recipe tins, and shared from friend to friend like a secret handshake.
So if you make this pie — and I really hope you do — let me know how it goes. Did your kids fight over the last slice? Did you sneak a forkful straight from the fridge at midnight? (We’ve all done it.) Leave a comment, send a photo, or just drop by and tell me your favorite twist.
Here’s to chocolate, peanut butter, and the kind of recipes that feel like home.
Chocolate Peanut Butter Cream Pie
Ingredients
- 1 9-inch graham cracker crust
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup chopped peanuts optional, for garnish
Instructions
- In a large mixing bowl, beat together the peanut butter, powdered sugar, and cream cheese until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until well combined.
- Spread the peanut butter filling evenly into the graham cracker crust.
- In a microwave-safe bowl, combine the chocolate chips and milk. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
- Stir the vanilla extract into the melted chocolate.
- Pour the chocolate mixture over the peanut butter filling, spreading it evenly.
- Refrigerate the pie for at least 4 hours, or until set.
- Before serving, sprinkle chopped peanuts on top for garnish, if desired.
Notes
Nutrition