Chocolate Peanut Butter Pie Recipe – Easy No Bake Dessert With Rich Ganache

This dessert is my ultimate comfort indulgence. It’s rich, creamy, and comes together without turning on the oven. The layers of chocolate crust, fluffy peanut butter filling, and smooth ganache make every bite luxurious yet incredibly easy to prepare.

Why You’ll Love This Recipe

I always turn to this pie when I want something impressive but effortless. The chocolate biscuit crust adds crunch, the peanut butter filling is light and mousse-like, and the ganache topping gives it that bakery-level finish. It’s no-bake, can be made ahead, and is guaranteed to satisfy any chocolate and peanut butter craving.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE CHOCOLATE BISCUIT CRUST
200g (about 2 cups) plain chocolate biscuits (such as chocolate digestives or graham crackers)
90g (6 tablespoons) unsalted butter, melted

FOR THE PEANUT BUTTER FILLING
240g (1 cup) creamy peanut butter (not natural-style)
225g (8 ounces) cream cheese, softened
120g (1 cup) powdered sugar
360ml (1½ cups) heavy whipping cream, cold
1 teaspoon vanilla extract

FOR THE CHOCOLATE GANACHE
175g (1 cup) semi-sweet chocolate chips or chopped chocolate
120ml (½ cup) heavy cream

TOPPING (OPTIONAL BUT RECOMMENDED)
30g (¼ cup) salted roasted peanuts, chopped

Directions

1. I begin by making the crust. I finely crush the chocolate biscuits using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
2. I mix the crushed biscuits with melted butter until the texture resembles damp sand.
3. I press the mixture firmly and evenly into the base and sides of a 9-inch pie dish. I use the back of a spoon or flat measuring cup to compact it. Then I chill the crust in the refrigerator for at least 20–30 minutes while preparing the filling.
4. For the filling, I beat together the cream cheese, peanut butter, and powdered sugar until smooth and creamy.
5. In a separate bowl, I whip the cold heavy cream and vanilla extract until stiff peaks form.
6. I gently fold the whipped cream into the peanut butter mixture in batches, combining carefully so I don’t lose the airy texture.
7. I spread the filling evenly into the chilled crust, smoothing the top with a spatula. Then I refrigerate the pie for at least 1–2 hours to firm up before adding the ganache.
8. For the ganache, I heat the heavy cream in a small saucepan until it’s hot but not boiling. I pour it over the chocolate chips in a heatproof bowl, let it sit for a minute, then stir until smooth and glossy.
9. I let the ganache cool slightly (so it’s pourable but not hot) before spreading it evenly over the chilled peanut butter layer.
10. I refrigerate the entire pie for at least another hour, or until the ganache is set.
11. Before serving, I sprinkle the top with chopped salted peanuts for crunch and garnish.

Servings and Timing

Serves: 10–12 slices
Prep time: 25 minutes
Chill time: 3–4 hours
Total time: about 4½ hours (mostly chilling)

Variations

• I sometimes use an Oreo crust for a deeper chocolate flavor.
• To make it extra indulgent, I drizzle melted peanut butter or caramel sauce over the ganache before chilling.
• For a lighter version, I use light cream cheese and whip topping instead of full cream.
• I’ve also made mini versions using muffin tins with paper liners for individual pies.
• I can add crushed pretzels into the crust mix for a salty-sweet twist.

Storage/Reheating

I store the pie covered in the refrigerator for up to 4 days. For longer storage, I freeze it—tightly wrapped—for up to a month.

When serving from the freezer, I let it thaw in the fridge for several hours or at room temperature for 20–30 minutes before slicing. I never microwave it, as that can separate the layers.

FAQs

Can I use natural peanut butter?

I don’t recommend it because the oil separation can make the filling too loose. A creamy, no-stir peanut butter works best.

How can I make the crust without chocolate biscuits?

I’ve made it with graham crackers, digestive biscuits, or even vanilla wafers with a tablespoon of cocoa powder added.

What if I don’t have a pie dish?

I use a springform pan instead—it makes removing and slicing the pie very easy.

Can I make this ahead of time?

Yes, I love making it a day ahead. The flavors meld beautifully, and it slices more cleanly after chilling overnight.

How do I keep the ganache glossy?

I make sure not to overheat the cream. After mixing, I let it cool just enough so it spreads smoothly without dulling.

Can I make it without cream cheese?

The cream cheese gives the filling stability, but if I skip it, I use an extra ½ cup of whipped cream and an extra 2 tablespoons of powdered sugar for structure.

How do I cut the pie neatly?

I warm a sharp knife in hot water, dry it, then slice through the chilled pie. I wipe and reheat the knife between cuts.

Can I add a chocolate-peanut butter swirl?

Yes — I drizzle a little melted peanut butter on top of the ganache and swirl it gently with a toothpick before chilling.

What’s the best topping if I don’t have peanuts?

I sometimes use mini chocolate chips, crushed toffee bits, or a sprinkle of sea salt flakes.

Can I make this pie dairy-free?

Yes — I use vegan butter, dairy-free cream cheese, coconut milk whipped cream, and dairy-free chocolate. The result is still creamy and delicious.

Conclusion

This Chocolate Peanut Butter Pie always feels like a showstopper with minimal effort. I love how each layer brings something different—crunch, creaminess, and richness—all without baking. It’s an easy dessert that feels luxurious and is always a hit whenever I serve it.

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