Chocolate peanut butter cream pie is one of those desserts that feels like a hug in a slice. Growing up in the Midwest, this pie was a staple at family gatherings and potlucks. It’s rich, creamy, and has that perfect balance of chocolate and peanut butter that makes everyone smile. Whether you’re looking to impress at a dinner party or just want a comforting treat after a long week, this pie is a go-to. Plus, it’s no-bake, which makes it a lifesaver for busy schedules!
This pie is quite rich, so it pairs beautifully with a light and refreshing side. Consider serving it with a simple green salad with a tangy vinaigrette to balance out the sweetness.
A scoop of vanilla ice cream or a dollop of whipped cream on the side can also complement the pie nicely. If you’re serving it at a gathering, a selection of fresh berries can add a nice pop of color and freshness to the dessert table.
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Chocolate Peanut Butter Cream Pie
Servings: 8
Ingredients
1 9-inch graham cracker crust
1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese, softened
1 cup heavy whipping cream
1 cup semi-sweet chocolate chips
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup chopped peanuts (optional, for garnish)
direction
In a large mixing bowl, beat together the peanut butter, powdered sugar, and cream cheese until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until well combined.
Spread the peanut butter filling evenly into the graham cracker crust.
In a microwave-safe bowl, combine the chocolate chips and milk. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
Stir in the vanilla extract into the melted chocolate.
Pour the chocolate mixture over the peanut butter filling, spreading it evenly.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, sprinkle chopped peanuts on top for garnish, if desired.
Variations & Tips
For a different twist, try using a chocolate cookie crust instead of a graham cracker crust.
You can also add a layer of sliced bananas between the crust and the peanut butter filling for a fruity touch. If you’re a fan of salty-sweet combinations, sprinkle a pinch of sea salt over the chocolate layer before it sets.
For a lighter version, use reduced-fat cream cheese and whipped topping instead of heavy cream.
How to Store
To keep your chocolate peanut butter cream pie fresh, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator.
It will stay good for up to 3–4 days. If you’d like to store it longer, you can freeze the pie for up to 2 months.
Wrap it securely in plastic wrap and then in foil to prevent freezer burn. Thaw it overnight in the fridge before serving.
If you’ve already sliced the pie, place parchment paper between slices before storing to prevent them from sticking together.
For the best texture, let the pie sit at room temperature for about 10 minutes before serving if it’s been in the fridge. This will soften the filling slightly and make it even creamier.
Avoid leaving the pie at room temperature for more than 2 hours, especially in warm weather, as the filling contains dairy and can spoil. If you’re serving it outdoors or at a party, keep it chilled until just before dessert time to maintain its perfect consistency.
Conclusion
This chocolate peanut butter cream pie is a crowd-pleaser that’s as easy to make as it is delicious. With its creamy peanut butter filling, rich chocolate topping, and crunchy graham cracker crust, it’s a dessert that satisfies every craving. Whether you’re making it for a special occasion or just as a sweet treat for yourself, it’s sure to become a favorite.
The no-bake aspect makes it a fantastic option for busy days or when you want a dessert without turning on the oven. Plus, the versatility in serving options—whether with fresh fruit, whipped cream, or a simple salad—means it can fit any meal or gathering. Give this recipe a try, and enjoy a slice of comfort that tastes like home!