Peanut Butter Pie with graham cracker crust is a luscious, no-bake dessert with fluffy peanut butter filling and velvety chocolate topping. This super easy, not-too-sweet chocolate peanut butter pie is in the running with my Chocolate Eclair Icebox Cake.
This peanut butter icebox pie is a scrumptious dessert that tastes like it's made at your favorite restaurant. It’s rich, decadent, and satisfies sweet cravings ... without being overly sweet. This no-bake pie recipe is for anyone who wants to make a super simple, crowd pleasing dessert with mostly pantry ingredients. Chocolate peanut butter pie takes peanut butter and chocolate to a level that will find you and your people totally impressed with your secretly minimal effort.
Peanut butter icebox pie ingredients
Get the full printable recipe below
- graham crackers - use classic or chocolate graham crackers
- brown sugar - used for the graham cracker crust
- unsalted butter - if using salted butter, reduce the salt in the recipe
- cream cheese - should be softened to almost room temperature
- peanut butter - I use the Kirkland peanut butter
- powdered sugar - this is used for the peanut butter pie filling
- vanilla extract - adds vanilla flavor to baked goods
- Sea salt - not required for this recipe, but sure tastes good
- heavy cream - aka whipping cream
- chocolate chips - I use semi sweet variety, but bittersweet would be great too
No bake peanut butter pie from scratch
- Make graham cracker crust - Process graham crackers and sugar into fine crumbs, add butter, press into pie plate, and refrigerate.
- Make the pie filling - Blend together cream cheese, peanut butter, sugar, vanilla, and salt.
- Whip the cream - Whip heavy cream into stiff peaks and fold into peanut butter filling.
- Fill the pie - Pour filling into pie crust, spread evenly, and refrigerate.
- Make the ganache - Microwave heavy cream and chocolate chips together, stir until silky. Allow to cool a few minutes and pour over pie, spreading into a uniform layer.
- Chill the pie - Refrigerate for a minimum of 2 hours up to 3 days (or freeze up to 30 days). Serve chilled.
I adapted this peanut butter pie recipe from my America's Test Kitchen Family Baking Book. I used a homemade graham cracker crust in place of the suggested cookie crust (for less sugar). I also made a chocolate ganache topping sprinkled with graham cracker crust and a little salt because ... that's my jam (see my Chocolate Eclair Icebox Cake).
How to serve peanut butter pie
- chilled - PB pie served straight from the refrigerator will be perfectly chilled and refreshing. The pie texture is semi-firm yet soft enough to require a sharp knife when slicing to avoid ruining the appearance. The flavor ... divine.
- frozen - When frozen, this PB pie becomes PB ice cream pie. It has a firm texture so it's easy to slice and serve without ruining the appearance. It's super refreshing on warm days and the flavor ... also divine.
It doesn't take very long for chilled PB pie to work its way to room temperature. It starts to become super soft and is difficult to maintain its shape and appearance. When this happens, it should be eaten immediately, which shouldn't be a problem because it's a lot like biting into a chocolate peanut butter cloud
Peanut butter pie substitutions
• graham cracker crust - you can swap chocolate graham crackers for the classic grahams (my personal fav). Also, you can buy packaged graham cracker crumbs, but they'll be more expensive than whole crackers. You can always skip the homemade crust entirely and use pre-made graham cracker crust (or any pie crust). If you're gluten-restricted, check out this easy and delicious Gluten Free Graham Cracker Crust recipe.
• heavy cream (whipping cream) - if you don’t have a hand mixer or stand mixer to whip the heavy cream into whipped cream for the filling, you can use 4 oz whipped topping (such as Cool Whip). Just thaw and fold it into the filling.
• chocolate ganache - use milk chocolate or dark chocolate for this recipe. You can use the equivalent amount of any chocolate bar. I'm a fan of semi-sweet and bittersweet chocolate for this recipe.
Alternatively, you can use packaged chocolate sauce in place of the ganache. But, if you do, you'll miss the soft, rich, ganache experience like the one pictured here...
More easy dessert recipes
No Bake Peanut Butter Pie
Graham Cracker Crust
- 8 sheets Graham Crackers, or 1 cup Graham Cracker Crumbs
- 1 Tbsp Brown Sugar
- 4 Tbsp Unsalted Butter, melted
Peanut Butter Filling
- 4 oz Cream Cheese, softened
- 1/2 cup Natural Peanut Butter
- 1/2 cup Powdered Sugar
- 1/2 tsp Vanilla Extract
- 3/4 cup Heavy Cream, or 4 oz whipped topping
- 1/8 tsp Kosher Salt
Chocolate Ganache Topping (yields 1/4 cup)
- 2 Tbsp Heavy Cream, or any Milk
- 1/3 cup Chocolate Chips, same as 2 oz
- 7 cup food processor (fitted with mixing blade)
- 9" pie plate
- measuring cups and spoons
- mixing bowls
- hand-mixer or stand mixer
- rubber spatula
- microwave-safe bowl (to melt chocolate)
For the crust
- Blend whole GRAHAM CRACKERS and SUGAR into crumbs using a food processor (or ziploc and rolling pin). *see footnote #1
- Add BUTTER and pulse until mixture becomes coarse and crumbly. (optional) Reserve a healthy pinch of crumbs to garnish the chocolate topping.
- Press graham cracker crumbs evenly into baking pan and refrigerate until ready to use. *see footnote #2
For the filling
- In a mixing bowl, blend CREAM CHEESE, PEANUT BUTTER, POWDERED SUGAR, VANILLA, and SALT until well-combined.
- In a separate mixing bowl, blend the HEAVY CREAM until stiff peaks form (about 2 minutes). *If using frozen whipped topping, allow to thaw.
- Gently fold whipped cream into peanut butter filling. Pour filling into graham cracker crust and spread evenly. Refrigerate while making the ganache.
For the chocolate ganache topping
- Add HEAVY CREAM to a microwave-safe container (I use this glass measuring cup).
- Microwave on HIGH 30-60 seconds until steaming, but not boiling over.
- Add CHOCOLATE CHIPS to the heated milk and allow to rest a few minutes.
- Whisk ingredients until it becomes a smooth and velvety sauce.
- Allow the ganache to cool about 10 minutes, stir as needed, then pour over peanut butter pie surface. Spread ganache into an even layer.
- Garnish with sprinkles of the reserved graham cracker crust crumbles and a few flecks of Kosher salt (the secret weapon).
Allow pie to set up
- Allow at least 2 hours of refrigeration for pie to set. Once pie has set, you can seal and freeze it for longer term storage.
Serving and storage
- Serve chilled. If frozen, thaw long enough to easily cut through (about 2 hours).
- To store, refrigerate in an airtight container up to 3 days or in the freezer up to 30 days.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.