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No Bake Chocolate and Peanut Butter Pie
This No Bake Chocolate and Peanut Butter Pie is a great no-bake treat. The peanut butter and chocolate are a well-loved flavor combination that everyone can't get enough of.
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, 1 brick, softened
- ⅓ cup Peanut butter
- 1 cup Confectioner's sugar
- 16 ounces Whipped topping, thawed and divided
- 10 Peanut butter cups, chopped and divided
Instructions
- Preheat oven to 350℉.
- 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.
Christina's Notes
- Add Reese's Pieces: Decorate the top of your pie with more peanut butter goodness or use chocolate chips.
- Stick with No-Stir Peanut Butter: Natural peanut butter separates and can make the filling grainy or loose. Use creamy, shelf-stable brands like Jif or Skippy for smooth texture.
- Soften Cream Cheese First: If using cream cheese, let it come to room temperature before mixing. Cold cream cheese clumps and resists blending.
- Fold, Don’t Stir: When adding whipped topping (like Cool Whip), gently fold it in to keep the filling light. Overmixing can deflate it and make the pie dense.
- Choose the Right Crust: Oreo or chocolate graham cracker crusts pair best. Crush cookies finely and mix with melted butter for a sturdy base. Freeze briefly before filling to help it hold shape.