At my house, we’re big fans of peanut butter and chocolate. It’s definitely one of the greatest combos of all time! This recipe for no-bake chocolate peanut butter pie is really simple and is perfect for summer. Don’t let the three sections of ingredients scare you – this is a very easy one to make!
No-Bake Chocolate Peanut Butter Pie
- 4 ounces softened cream cheese
- 3/4 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1/2 cup milk
- 4 ounces cool whip (half of a regular sized container)
Crust (you can also use a pre-made Oreo crust!)
- 2 cups Oreo crumbs
- 1/2 cup (1 stick) unsalted butter, melted
Topping (you can also use bottled Chocolate Magic Shell)
- 6 ounces semi sweet chocolate chips (half of a regular sized bag)
- 3 tablespoons coconut oil
Make The Crust: Combine the cookie crumbs and melted butter with a fork until all the crumbs are moistened. Press them into a 9-inch pie plate, making sure you go up the sides of the dish. Refrigerate or freeze the crust while you make the filling, to help it set up.
Make The Filling: Beat the softened cream cheese and sugar until completely combined. Mix in the peanut butter and milk, beat until smooth. Fold in the Cool Whip. Spoon filling into a 9-inch chocolate cookie crust. Cover and freeze until firm.
Make The Topping: Put the chocolate chips and coconut oil in a microwave safe bowl and heat for 15 second intervals, stirring in between, until melted and combined. Pour in a jar or container with a lid. This will harden and keep in your pantry for weeks! When you’re ready to use it, simply microwave until it melts and pour over slices of the pie! (This topping is also great on ice cream)
I like to serve the pie straight out of the freezer – it’s easier to cut and serve when frozen, and the texture is still nice and creamy. Pour the chocolate topping on individual slices of the pie. The topping will harden after a few seconds and create that “Magic Shell” for your dessert.
The first time I made this, I doubled the filling and crust ingredients and layered the extras in mason jars. It makes the most delicious individual chocolate peanut butter trifles! I stored them in the freezer and let them sit out on the counter for about 15 minutes before eating.
This recipe doubles very easily and would be a great one to share with others. You can make one pie for you, one pie for them! Everybody wins! 🙂
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