If you’re a fan of indulgently creamy desserts, this Chocolate Peanut Butter Pie Recipe is going to become your new obsession. I absolutely love how this pie balances rich chocolate pudding with a fluffy peanut butter mousse, all nestled in a crunchy Oreo crust and topped with whipped cream and peanut butter cups—trust me, it’s a crowd-pleaser every single time. If you’ve been searching for that perfect combo of chocolate and peanut butter that’s not overly sweet but just downright satisfying, keep reading because I’m sharing all the tips and tricks to get it just right.

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Why You’ll Love This Recipe

Perfect Flavor Balance: The rich chocolate pudding pairs wonderfully with the creamy peanut butter mousse without being too sweet.
Simple, Accessible Ingredients: Everything you need is easy to find, and the Oreo crust adds a familiar crunch everyone loves.
Make-Ahead Friendly: It’s chilled to perfection, making it an ideal dessert for parties or potlucks.
Family Favorite: My family goes crazy for this every time I make it, and I bet yours will too.

A round dessert in a gray pan has three layers: a dark crumbled base, a thick light brown peanut butter layer, and a smooth white cream layer on top. The cream is covered with many pieces of dark chocolate and peanut butter candy scattered unevenly. The pan is placed on a white marbled surface with more pieces of the same chocolate candy spread around it. A large wedge is missing from the dessert, showing the three colorful layers clearly. photo taken with an iphone --ar 2:3 --v 7 - Chocolate Peanut Butter Pie, Chocolate Peanut Butter Pie recipe, Easy Peanut Butter Pie, No-Bake Chocolate Pie, Creamy Chocolate Peanut Butter Dessert

Ingredients You’ll Need

Each ingredient in this Chocolate Peanut Butter Pie Recipe works together to build layers of incredible flavor and texture—from the crunchy cookie crust to the silky chocolate pudding, and the airy peanut butter mousse. Here’s a quick insider tip: I always use high-quality chocolate and fresh cream cheese to get that perfect smooth texture.

Flat lay of finely ground Oreo cookies, smooth creamy peanut butter, rich dark chocolate chunks, soft cream cheese, fluffy whipped cream, chopped peanut butter cups, whole milk in a small glass, and a dusting of unsweetened cocoa powder, all beautifully arranged for a food photography shot, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Chocolate Peanut Butter Pie, Chocolate Peanut Butter Pie recipe, Easy Peanut Butter Pie, No-Bake Chocolate Pie, Creamy Chocolate Peanut Butter Dessert

Oreo sandwich cookies: Regular or gluten-free—just make sure they’re finely ground for a nice crust texture.
Unsalted butter: Melted butter binds the crust—room temperature is best for even mixing.
Granulated sugar: Sweetens the crust and pudding without overpowering.
Cornstarch: Helps thicken the chocolate pudding to that dreamy consistency.
Unsweetened cocoa powder: Adds deep, rich chocolate flavor.
Instant espresso powder (optional): Enhances the chocolate flavor—don’t skip if you can, but can leave out for kids.
Kosher salt: Balances the sweetness and enhances flavor.
Whole milk: Provides richness for the pudding base.
Large egg yolks: Adds creaminess and helps the pudding set perfectly.
Dark chocolate (or milk chocolate): Using high-quality dark chocolate gives depth—milk chocolate makes it sweeter and creamier.
Vanilla extract: Its warmth brightens the flavors in both the pudding and mousse.
Cream cheese: Room temperature cream cheese adds a tangy richness, smoothing out the peanut butter mousse.
Heavy whipping cream: Whipped to soft peaks for that light, fluffy mousse and topping.
Powdered sugar: Sweetens the whipped cream topping gently without graininess.
Creamy peanut butter: This is the star of the mousse layer—opt for natural or smooth based on your preference.
Peanut butter cups: Chopped for topping—adds that irresistible crunch and extra peanut butter burst.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Chocolate Peanut Butter Pie Recipe exactly as written, but sometimes mixing things up keeps things interesting! Don’t be shy to tweak it according to your taste or dietary needs.

Dairy-Free Option: I’ve swapped out heavy cream for coconut cream before; it’s a lovely twist but expect a slight coconut flavor. Great for friends with dietary restrictions.
Nut-Free Variation: If peanut butter isn’t your thing or you have allergies, almond butter works surprisingly well, though the flavor does shift a bit.
Chocolate Twist: For a double chocolate hit, sprinkle mini chocolate chips on top or swirl melted chocolate through the mousse layer.
Crunch Factor: Instead of chopped peanut butter cups on top, try crushed pretzels or toasted nuts for a salty-sweet combo my family can’t get enough of.

How to Make Chocolate Peanut Butter Pie Recipe

Step 1: Create the Oreo Crust

Start by finely grinding 20 Oreo cookies in a food processor. I like to pulse until it’s almost like sand, so the crust compresses well. Pour the crumbs into a mixing bowl, then add ¼ cup melted unsalted butter and ¼ cup granulated sugar. Mix until everything looks evenly moistened. Press this mixture firmly into a 9-inch pie pan—don’t be shy about compacting it firmly; this helps it hold together. Pop it into the fridge to chill while you make the filling.

Step 2: Whip Up the Chocolate Pudding

In a medium saucepan, whisk together 2 tablespoons cornstarch, 2 tablespoons cocoa powder, ½ teaspoon instant espresso powder (if using), ¼ teaspoon kosher salt, and ¼ cup sugar until combined. Slowly add 1 cup whole milk, whisking to smooth out lumps. Over medium heat, simmer this mixture, stirring constantly until it thickens—about 5-7 minutes. Temper 2 egg yolks by gradually whisking in a bit of the hot pudding, then pour the yolk mixture back into the pot and cook another 2 minutes to thicken further. Remove from heat and stir in 3.5 ounces chopped dark chocolate, 1 tablespoon butter, and 1 teaspoon vanilla until silky smooth. Pour the pudding over your chilled crust and smooth out the top. Cover it with plastic wrap directly on the surface (to prevent skin) and chill for at least 1 hour.

Step 3: Make the Peanut Butter Mousse

While the pudding chills, beat 4 ounces room-temperature cream cheese with 1 cup creamy peanut butter until smooth and fluffy. In a separate bowl, whip 2 cups heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla to soft peaks. Gently fold the whipped cream into the peanut butter mixture until combined and airy. Spread this luscious mousse layer over the chilled chocolate pudding, then return the pie to the fridge to set for another hour.

Step 4: Finish With Whipped Cream and Toppings

Just before serving, whip a cup of heavy cream with a tablespoon of powdered sugar until stiff peaks form, then dollop or pipe it over the mousse layer. Sprinkle chopped peanut butter cups on top for that extra irresistible crunch and flavor burst—this never fails to impress my family and friends!

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Pro Tips for Making Chocolate Peanut Butter Pie Recipe

Press Crust Firmly: Don’t rush pressing the Oreo mixture into the pan—it sets better and makes slicing cleaner.
Temper the Egg Yolks: Slowly add hot pudding to yolks instead of dumping it at once to avoid scrambling.
Chill Properly: Give each layer enough fridge time to set well for the best texture and neat slices.
Use Quality Ingredients: Real cream cheese and fresh cream make a huge difference in richness and mouthfeel.

How to Serve Chocolate Peanut Butter Pie Recipe

The image shows a slice of dessert with four clear layers served on a white plate against a white marbled background. The bottom layer is a dark, crumbly chocolate crust. Above that is a smooth, thick dark chocolate layer. The third layer is a light creamy tan color, likely peanut butter or caramel. The top layer is fluffy white whipped cream covered with crushed pieces of chocolate and peanut butter cups scattered over it. The dessert looks rich and creamy with a mix of textures from smooth to crunchy. Photo taken with an iphone --ar 2:3 --v 7 - Chocolate Peanut Butter Pie, Chocolate Peanut Butter Pie recipe, Easy Peanut Butter Pie, No-Bake Chocolate Pie, Creamy Chocolate Peanut Butter Dessert

Garnishes

I love topping this pie with chopped peanut butter cups because they add a satisfying crunch and complement every bite. Sometimes I add a drizzle of melted chocolate or a few whole mini peanut butter cups artfully placed on top for special occasions. Fresh mint leaves can also add a pop of color if you want to get fancy.

Side Dishes

This pie is indulgent enough on its own, but if you want to round out the dessert table, I like serving it alongside fresh berries to cut through the richness or a simple scoop of vanilla ice cream. Hot coffee or a cold glass of milk pairs beautifully too.

Creative Ways to Present

For birthdays or holidays, I’ve tried piping whipped cream rosettes around the edge and adding festive sprinkles or crushed nuts. Serving individual slices on a pretty dessert plate with a drizzle of chocolate sauce and a small dollop of whipped cream makes it feel extra special. If you’re in a rush, just a dusting of cocoa powder on top is simple yet elegant.

Make Ahead and Storage

Storing Leftovers

Store leftovers covered tightly with plastic wrap or in an airtight container in the fridge for up to 3-4 days. I’ve found that the flavors actually meld beautifully overnight, so it’s perfect to make ahead—even a day in advance is no problem.

Freezing

I’ve frozen this pie once or twice when I needed to prep ahead. Wrap it tightly in plastic and then foil to prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the fridge. Keep in mind the whipped cream topping may lose some of its fluffiness, but the flavor still shines through.

Reheating

This pie is best served cold or at room temperature, so I usually just let slices sit out for 20 minutes before serving if they’ve been in the fridge. Since it’s a chilled dessert, reheating isn’t necessary and could ruin the textures.

FAQs

Can I use a store-bought pie crust instead of the Oreo crust?

Absolutely! While the Oreo crust adds extra chocolatey crunch, any pre-made graham cracker or chocolate cookie crust will work fine in a pinch. Just make sure it’s sturdy enough to hold the layers.
Is it necessary to use espresso powder in the pudding?

Nope, it’s optional but highly recommended because the espresso powder enhances and deepens the chocolate flavor without adding a coffee taste. If you’re making this for kids or prefer to skip it, the pie will still be delicious.
How can I make this pie gluten-free?

Just swap the Oreos for a gluten-free sandwich cookie version (there are several great brands out there). Everything else stays the same, and everyone will be none the wiser!
Can I prepare this pie in advance?

Definitely. In fact, this pie tastes even better after a few hours (or overnight) in the fridge, giving the layers time to set and flavors to meld. Just top with whipped cream and peanut butter cups shortly before serving.

Final Thoughts

This Chocolate Peanut Butter Pie Recipe holds a special place in my recipe box because it feels like a decadent treat but isn’t overwhelming or overly sweet—it hits that perfect line of silky, crunchy, chocolatey, and nutty. Whether you’re making it for your family, a gathering, or just a sweet weekend reward, I truly believe you’ll enjoy every bite as much as I do. Give it a try and let me know how your pie turns out; I have a feeling it’ll become a repeat favorite for you too!