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No Bake Chocolate Peanut Butter Pie
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
8
servings
Ingredients
Crust
▢
2
cups
Graham cracker crumbs
▢
½
cup
Butter
-
melted
Filling
▢
6.8
ounces
Chocolate pudding mix
-
2 boxes of 3.4 mix
▢
2 ½
cups
Milk
▢
8
ounces
Cream cheese
-
softened
▢
⅓
cup
Peanut butter
▢
1
cup
Confectioner's sugar
▢
16
ounces
Whipped topping
-
thawed and divided
▢
10
Peanut butter cups
-
chopped
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees.
Mix together graham cracker crumbs and butter.
Press mixture into a 9 inch pie plate.
Bake for 8-10 minutes.
Cool completely before filling.
Meanwhile, in another bowl, mix together pudding and milk.
Mix together cream cheese, peanut butter and confectioner's sugar until creamy.
Fold in half of the thawed whipped topping.
Finely chop 6 peanut butter cups.
Spread the peanut butter mixture over the cooled crust.
Sprinkle chopped peanut butter cups evenly over the mixture.
Spoon the pudding over the peanut butter layer.
Spread the remaining whipped topping over the pudding.
Cut the remaining 4 peanut butter cups in half.
Place peanut butter cup halves evenly around the pie.
Refrigerate for at least one hour.
Notes
Add reese's pieces:
Decorate the top of your pie with more peanut butter goodness or use chocolate chips.
Short cut tip:
Buy a premade Graham Cracker or Oreo Cookie Crust.
Variation tip:
To achieve the ice cream like texture, place the pie in the freezer for 20-30 minutes prior to serving.
Alternate ingredient:
Top with more whipped cream and crushed reese's peanut butter cups or chocolate wafers.