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Almost No-Bake Chocolate Peanut Butter Pie
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 8
For the crust
  • 14 whole chocolate graham crackers
  • 1 tbs light brown sugar
  • 7 tbs unsalted butter, melted
For the filling
  • 8 oz cream cheese, at room temperature
  • ¾ cup powdered sugar, plus 2 tablespoons, divided
  • 1 cup creamy peanut butter
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
For the topping
  • melted peanut butter
  • melted chocolate
  • mini Reese's cups, roughly chopped
  • peanut butter chips
To make the crust
  1. 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.
  2. 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.
To make the filling
  1. In a large bowl, use an electric hand mixer to beat the cream cheese, ¾ cup powdered sugar, and peanut butter until it is light and fluffy.
  2. In a separate bowl, use an electric hand mixer to whip the heavy cream until thick and light. Add the remaining 2 tablespoons of powdered sugar and vanilla extract and continue to whip until stiff peaks form.
  3. Gently fold the whipped cream into the peanut butter/cream cheese mixture. Pour it into the prepared pie shell and freeze for 3 hours.
To make the topping
  1. Drizzle the top with melted peanut butter and melted chocolate. Top with chopped mini Reeseā€™s cups and peanut butter chips. Serve frozen or refrigerated.