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A slice of peanut butter pie with a chocolate bottom and graham cracker crust.

No Bake Peanut Butter Pie

A crispy, graham cracker crust with a layer of fudgy chocolate, topped with a fluffy, peanut butter mousse-like filling. We garnished the top with chopped roasted peanuts, whipped cream and chocolate curls. This is a decadent, delicious dessert!
5 from 4 votes
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 10 Servings
Calories: 966kcal
Author: Pat Nyswonger

Ingredients

For the Crust:

  • 11 whole graham crackers 1-1/2 cups crumbs
  • 8 tablespoons butter
  • ⅓ cup brown sugar
  • Pinch of salt

Fudge Bottom:

  • 8 ounces chocolate chips
  • ⅔ cup heavy cream divided
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla
  • 2 tablespoons butter

For the Peanut Butter Filling:

  • 1 cup heavy cream
  • 1 cup granulated sugar divided
  • 2 teaspoons vanilla
  • 8 ounces cream cheese
  • 1-½ cups smooth peanut butter not natural

For the Garnish (optional)

  • ½ cup roasted/salted peanuts chopped
  • ¼ cup whipped cream
  • Chocolate curls

Instructions

For the Crust:

  • Preheat the oven to 350°F and coat a 9-inch, deep-dish pie plate with non-stick oil spray.
  • Break the graham crackers in half and put into the bowl of the food processor.   Pulse until the crackers are fine crumbs.   Add the melted butter, brown sugar and salt.  Pulse the mixture until well combined.
  • Tip the mixture into the pie plate spreading evenly.  Press firmly against the sides of the pie plate and the bottom.  
  • Transfer the pie plate to the oven and bake for 7-10 minutes, until lightly browned.  Remove the pie crust from the oven and cool on a wire rack. 

For the Fudge Layer:

  • Place the chocolate chips in a bowl and reserve.
  • Combine ⅔ cup of cream and the corn syrup in a small saucepan set over medium heat and bring to a simmer.  Remove from the heat and pour over the chocolate chips.  Add the butter and vanilla, cover the dish and let the chocolate soften for 5 minutes. then stir until smooth.  Tip the chocolate into the bottom of the cooled pie crust and smooth with a spatula.  

For the Peanut Butter Filling:

  • In a medium, chilled bowl whip the cream, ¼ cup sugar and the vanilla to firm peaks; set aside.
  • In a large mixing bowl, beat the cream cheese and peanut butter until light and fluffy.  Add the remaining ¾ cup of sugar and beat until smooth and creamy.  Gently fold the reserved whipped cream into the peanut butter mixture and spoon into the cooled crust.  Transfer the pie to the refrigerator and chill overnight.  
  • Before serving garnish the pie.

For the Garnish (optional)

  • Spoon a ring of chopped peanuts around the edge of the crust.
  • Spread ¼ cup of sweetened whipped cream in the center of the pie.
  • Add a crown of chocolate curls on top of the whipped cream.

Notes

  • For a no-bake crust add an extra 2 tablespoons of the melted butter, transfer the crust to the refrigerator for 30 minutes to firm up. 
  • When heating the cream, do not boil, when small bubbles appear around the inside edge of the pan it is ready to pour over the chocolate.
  • Use a non-natural peanut butter such as Skippy or Jif, either smooth or crunchy
  • To serve the pie, slice with a thin, sharp knife dipped in hot water after each slice.
  • This pie can be frozen up to 3 months, covered with plastic wrap.

Nutrition

Serving: 1 | Calories: 966kcal | Carbohydrates: 74g | Protein: 18g | Fat: 72g | Saturated Fat: 31g | Polyunsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 546mg | Fiber: 5g | Sugar: 52g