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No-Bake Chocolate Peanut Butter Pie

A rich, decadent, and completely oven-free pie featuring a crunchy chocolate cookie crust, a fluffy peanut butter mousse filling, and a silky chocolate ganache topping.
Print Recipe
Prep Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cookie Crust
  • 2 cups Chocolate sandwich cookies Like Oreos, crushed (with filling)
  • 5 tbsp Unsalted butter Melted
Peanut Butter Filling
  • 8 oz Cream cheese Full-fat, brick style, softened to room temperature
  • 1 cup Creamy peanut butter Conventional, not natural
  • 1 cup Powdered sugar Sifted
  • 1 tsp Pure vanilla extract
  • 8 oz Whipped topping Like Cool Whip, thawed (or 1.5 cups heavy cream, whipped to stiff peaks)
Chocolate Ganache Topping
  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Heavy whipping cream
  • 1/4 cup Chopped peanuts Roasted, for garnish

Equipment

  • 9-inch Pie Dish or Springform Pan
  • Food processor
  • Hand or Stand Mixer
  • Mixing bowls

Method
 

  1. Prepare the crust: Mix the crushed chocolate cookies with the melted butter until it resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place in the freezer to set.
  2. Make the filling: In a large bowl, beat the softened cream cheese and creamy peanut butter together until smooth and fluffy (about 2 minutes).
  3. Add the powdered sugar and vanilla extract to the peanut butter mixture, beating until thick and completely combined.
  4. Gently fold the whipped topping into the peanut butter mixture using a spatula until no white streaks remain. Do not overmix.
  5. Spread the peanut butter filling evenly over the chilled cookie crust. Return to the refrigerator.
  6. Make the ganache: Place chocolate chips in a heat-safe bowl. Heat the heavy cream in a small saucepan just until simmering, then pour over the chocolate chips. Let sit undisturbed for 5 minutes.
  7. Whisk the cream and chocolate together gently until a smooth, dark, glossy ganache forms.
  8. Pour the ganache evenly over the peanut butter pie layer, smoothing to the edges. Sprinkle the chopped roasted peanuts on top.
  9. Chill the pie in the refrigerator for at least 4 hours, or overnight, until completely firm before slicing.

Notes

For perfectly clean slices, run your knife under hot water and wipe it dry between every single cut. Store leftover pie in the refrigerator for up to 5 days, or freeze for up to 3 months.