Almost No-Bake Chocolate Peanut Butter Pie

This pie has it all: cool and creamy peanut butter filling, a sweet chocolate graham cracker shell, and crunchy toppings! 

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Chocolate Peanut Butter Pie | A Nerd Cooks

We can all agree that chocolate and peanut butter are flavor soulmates, right? I’d be hard pressed to identify a more complementary flavor duo. And I bet you would be, too.

Chocolate and peanut butter come together in this cool, frozen pie. It’s fast and easy enough to make on short notice. Plus it requires almost no baking. Just pop the crust into the oven for ~12 minutes, and the rest is just mixing, freezing, drizzling, and you’re done!

Chocolate Peanut Butter Pie | A Nerd Cooks

But also! Pi Day is nearly upon us! You know, pi = 3.14 … March 14th … 3/14.

Not that I really need much of an excuse to make pie… but I made this in celebration of the day. May your Pi Day be filled with this and other tasty, tasty pies.

Chocolate Peanut Butter Pie | A Nerd Cooks

The recipe for this pie comes from Handle the Heat.

You’ll need (makes 1 pie):

For the crust – 

For the filling – 

For the topping – 

Preheat the oven to 325 degrees F. In the bowl of a food processor, pulse the graham crackers and sugar until finely ground. Add the butter and pulse until moistened. Alternately, put the graham crackers in a large zip top bag and pulverize them with a rolling pin. Pour the crumbs into a bowl, add the melted butter, and mix until combined.

Press the graham cracker crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake for about 12 minutes, or until fragrant. Cool the crust completely on a wire rack.

In a large bowl, use an electric hand mixer to beat the cream cheese, 3/4 cup powdered sugar, and peanut butter until it is light and fluffy.

In a separate bowl, use an electric hand mixer to whip the heavy cream until thick and light. Add the remaining 2 tbs powdered sugar and vanilla extract and continue to whip until stiff peaks form.

Gently fold the whipped cream into the peanut butter/cream cheese mixture. Pour it into the prepared pie shell and freeze for 3 hours. Drizzle the top with melted peanut butter and melted chocolate. Top with chopped mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated.

Looking for more pies? Go sweet with Key Lime Pie or Peanut Butter and Chocolate Fudge Pie. Or maybe go savory and handheld with Butternut Squash, Kale, and Feta Hand Pies.

Chocolate Peanut Butter Pie | A Nerd Cooks


Strawberry Crisp

Sweet, tangy, and subtly spiced: this strawberry crisp is everything you could want it to be.  It is perfection when topped with vanilla ice cream.Strawberry Crisp | A Nerd Cooks

I have a bad habit of buying 2-for-1 pints of strawberries, regardless of how many I already have at home.  I can’t help myself.  They’re so good at this time of year.  Plus, I’m usually eating them for breakfast with yogurt and for lunch on this strawberry balsamic salad, so buying a ton of strawberries usually isn’t a big deal.

However, this past week, I’ve been eating overnight oats, so the strawberries started piling up.  I thought a pie would be a nice way to use them up, but honestly?  I find pie a little fussy sometimes.  That’s probably mostly because I’m still not very good at making pie crust.

All was not lost, however, because we have the crisp.  All of the pie-like goodness without any of the fussiness. Strawberry Crisp | A Nerd Cooks

Sweet, ripe strawberries are quartered, doused with lemon juice to help cut through the sweetness a bit, and coated in a flour and sugar mixture.

The strawberry goodness is then topped with a crumbly mixture of sugar, flour, butter, and pecans, for crunch.  Salt, for contrast and flavor enhancement, and cinnamon, for spice, are also added.

Want some more fruit crisp goodness?  This apple crisp from Joy the Baker is pretty darn fantastic, too.Strawberry Crisp | A Nerd Cooks

This recipe is based on, but modified from, this one found on Craving Alaska.

You’ll need:

For the filling – 

  • 2 pints strawberries, hulled and quartered
  • juice of 1 lemon
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour

For the topping –

  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup pecans, chopped
  • 1/2 cup butter, melted and cooled
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt

Preheat the oven to 350 degrees F.

Add the strawberries, lemon juice, sugars, and all-purpose flour to a large bowl.  Toss until the strawberries are well coated.  Pour the strawberries into a 9-inch pie dish. Set aside.

In a medium-sized bowl, combine all ingredients for the topping.  Mix until crumbly and everything is incorporated.  Sprinkle it over the strawberries in an even layer.

Bake for 45 minutes.  Allow the crisp to cool slightly.

It’s optional, but totally recommended, to eat this while still warm, topped with vanilla ice cream.

Strawberry Crisp | A Nerd Cooks

Pumpkin Pie with Chocolate Cookie Crust

Pumpkin pies aren’t just for Thanksgiving! Give this version a whirl and add it to your holiday table.Pumpkin Pie with Chocolate Cookie Crust | A Nerd Cooks

Despite what I just said, I did make this pie for Thanksgiving this year.  Nonetheless, it definitely would make a fabulous addition to your Christmas/other winter holiday table.  Pumpkin and chocolate play really well together (check out this cheesecake or these cookies, for proof), and this pie is no exception.  The pie itself is super creamy and flavorful (I find that pumpkin pies can be a bit bland), and the cookie crust is chocolatey and much easier and quicker than traditional pie crust.

This recipe came from the blog Spoon Fork Bacon.

You’ll need:

For the crust – 

  • 12 oz. chocolate wafers (or Oreo cookies without the filling), finely ground
  • 1 1/2 sticks unsalted butter, melted

For the pie filling –

  • 1 28 oz. can pumpkin puree
  • 1 14 oz. can sweetened condensed milk
  • 1/2 lemon, juiced
  • 5 tbs unsalted butter, melted
  • 3 1/2 tbs brown sugar
  • 2 eggs
  • 1 tbs vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp nutmeg

For the whipped cream –

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract

Garnish – 

  • Shaved milk chocolate

Preheat the oven to 350 degrees F.

In a medium bowl, combine the ground chocolate cookies and melted butter.  Press the crust into the bottom of a 9-inch pie pan.  Bake for 15 minutes, then allow it to cool slightly before filling.

In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, lemon juice, melted butter, brown sugar, eggs, vanilla extract, and nutmeg.  Pour the filling into the prepared pie shell.  Bake 55-70 minutes on the center rack, or until the filling is set, but is still slightly jiggly in the center.

Allow the pie to cool completely.

Using a stand mixer or hand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.  Top the pie with whipped cream and shaved chocolate.

Pumpkin Pie with Chocolate Cookie Crust | A Nerd Cooks

Peanut Butter and Chocolate Fudge Pie

This pie is a bit special, because it was made for my friend Olga’s birthday.  She has begun the tradition of hosting a Pi(e) Party–Get it? Like 3.14, but also pie–due to the proximity of her birthday to Pi Day, and the general deliciousness of pie.

It’s also special because it tastes great.Peanut Butter and Chocolate Fudge Pie | A Nerd Cooks

I had originally considered making a savory pie (think macaroni and cheese), but couldn’t help myself and had to go with a somewhat more traditional option.

Peanut Butter and Chocolate Fudge Pie | A Nerd Cooks

Peanut Butter and Chocolate Fudge Pie | A Nerd Cooks

I found this recipe via Foodgawker on Taste and Tell.

You’ll need:

For the crumble topping

  • 1/4 cup creamy peanut butter
  • 1/2 stick unsalted butter, softened
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup peanuts

For the pie

  • 1 pie crust (I cheated and used a store bought, refrigerated crust)
  • 1 1/2 sticks unsalted butter, softened
  • 3 oz. unsweetened baking chocolate, chopped
  • 1/2 cup granulated sugar
  • 2 tbs cocoa powder
  • 1 cup brown sugar, packed
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 3/4 cup flour

For the sauce

  • 1/4 cup creamy peanut butter
  • 12 oz. jar caramel ice cream topping
  • 1/2 tsp salt

Preheat the oven to 350 degrees F.

Roll out your pie crust and line the bottom of a 9-inch pie dish with it.  Place the pie dish in the refrigerator or freezer until you’re ready to fill it.

To make the crumble topping, combine the peanut butter, butter, brown sugar, and flour in a small to medium bowl.  Cut the ingredients together (using two butter knives) until combined.  Then add the peanuts and stir everything together.  Put the bowl in the freezer for 15 minutes.

To make the pie filling, heat the butter and chocolate in a double boiler, stirring occasionally, until completely melted.

Remove the bowl from the heat, add the granulated sugar, cocoa powder, and brown sugar, whisking until combined.  Next, add the eggs one at a time, whisking to combine between additions.  Add the vanilla extract, salt, and flour, and whisk again to combine.

Pour the filling into the refrigerated/frozen pie crust.  Bake for 50-55 minutes, or until the filling is puffed up and the center is set.

Allow the pie to cool for about 20 minutes.

While it’s cooling, make the sauce by combining the peanut butter, caramel sauce, and salt.

After the pie is partially cooled, drizzle some of the sauce onto the pie.  Reserve the rest for serving.  Allow the pie to cool completely.

Peanut Butter and Chocolate Fudge Pie | A Nerd Cooks