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If you like chocolate, peanut butter, and especially the two together – my no-bake Chocolate Peanut Butter Pie is going to knock your socks clean off!
This rich, decadent, and impressive-yet-easy masterpiece tastes like a giant chocolate peanut butter cup meets peanut butter cheesecake in pie form.
It is JUST as good as it looks!
Why You’ll Love this Recipe
- No-bake: From the chocolate crust, to the peanut butter filling, and glossy homemade hot fudge sauce drizzled on top, your oven stays OFF.
- Make-ahead: Chocolate Peanut Butter Pie only improves in texture as it sits in your refrigerator, making it the perfect dessert to make up to 3 or 4 days ahead of serving.
- Gluten-free + crowd-pleasing: File this decadent dessert under “gluten free but you’d never know it”. Literally it’s impossible to tell.
- Irresistible: Chocolate + peanut butter + a layer of homemade hot fudge sauce that tastes like brownie batter? ‘Nuf said!
Ingredients Needed
I love that the majority of this recipe is made from fridge and pantry staples. Here’s what you’ll need:
For the No-Bake Chocolate Crust:
- Oreos: I use gluten free Oreos though this recipe can be made with regular Oreos if you’re not GF. Be sure to use regular, not double-stuffed.
- Butter: is melted then combined with the chocolate cookie crumbs to hold the crust together.
For the Peanut Butter Filling:
- Creamy peanut butter: this recipe calls for regular creamy peanut butter vs “natural-style”. I use Jif Naturals which, despite it’s name, has the same texture as standard/regular peanut butter.
- Cream cheese: gives the peanut butter pie a cheesecake feeling and flavor, without having to add eggs or bake it.
- Granulated sugar: sweetens the filling.
- Frozen whipped topping: aka Cool Whip, lightens up the peanut butter filling.
For the Homemade Hot Fudge Sauce:
- Semi-sweet chocolate chips + unsweetened cocoa powder: provides a double dose of chocolate flavor.
- Heavy whipping cream: adds richness and creaminess.
- Light corn syrup: makes the hot fudge sauce incredibly smooth, shiny, and luxurious. It’s a must and can’t be substituted for another ingredient!
- Brown sugar: sweetens the hot fudge sauce.
- Cold butter: stirred in at the end gives the hot fudge sauce glossiness and richness.
- Vanilla extract: for extra cozy flavor.
#1 Tip for Chocolate Peanut Butter Pie
My #1 tip for Chocolate Peanut Butter Pie is to make it at least 12 hours ahead of serving.
This is enough time for the mousse-like peanut butter filling to completely set up in the refrigerator so that it slices easily. Dot the top with more whipped topping plus minced peanuts – which lighten up an otherwise incredibly rich dessert – then slice and serve!
That said, this pie makes a fabulous dessert for the holidays or entertaining because you can knock it out up to 3 or even 4 days ahead of time and keep it chilling in your refrigerator.
Try Gluten Free Dirt Cake
How to Make Chocolate Peanut Butter Pie
Step 1: Make the no-bake chocolate crust.
Start by adding gluten free Oreos (or regular Oreos if you’re not GF) to a food processor – creme filling and all – then process into fine crumbs.
Drizzle in melted butter then pulse to combine.
Pour the crumbs into a 9 or 9.5″ pie plate then use the bottom of a measuring cup to press them into an even layer in the bottom and up the sides of the pan.
Recipe Tip
If you have a deep dish pie pan with high sides, you won’t want to take the crumbs all the way up to the top, otherwise the crust will be too thin.
Place the pan into the freezer to harden for 20-30 minutes.
Step 2: Make the peanut butter filling.
While the chocolate crust is chilling in the freezer, make the creamy peanut butter pie filling.
To the bowl of an electric stand mixer, or large glass bowl if using a hand-held mixer, add softened cream cheese, granulated sugar, and creamy peanut butter then beat the mixture together until smooth and whippy, about one minute.
Next add Cool Whip then mix until just combined. Peanut butter filling – done!
Cool Whip Tip
You’ll need an entire 8oz tub of Cool Whip for the filling. You can either purchase another 8oz container to decorate the top of the pie, or a can of whipped cream to do the job. I don’t recommend skipping serving each slice with whipped topping because it really lightens up an otherwise extremely rich and decadent dessert.
Scoop the peanut butter filling into the chocolate crust then smooth it into an even layer using an offset spatula or the back of a spoon, ensuring you leave at least 1/4″ of exposed crust at the top which the homemade hot fudge sauce will come up to.
Place the pie back in the freezer to begin setting up while you make the homemade hot fudge topping (my favorite part)!
Step 3: Make the homemade hot fudge topping.
Trust me when I tell you that NOTHING compares to warm, homemade hot fudge sauce. It tastes like edible brownie batter and is a must for topping chocolate peanut butter pie!
To a medium-sized saucepan add semisweet chocolate chips, unsweetened cocoa powder, brown sugar, heavy cream, light corn syrup, and a pinch of salt then turn the heat to medium-high. Cook while slowly stirring until the sides of the hot fudge sauce begin to bubble. Turn the heat down to medium-low then cook while stirring for 5 minutes.
Can I use something other than light corn syrup?
No. I’ve made hot fudge sauce with and without corn syrup and there’s no comparison. Plus it keeps the chocolate topping creamy and pliable vs hardened in the fridge which makes it easier to serve.
The hot fudge sauce will be bubbling and boiling even over medium-low heat, but that’s what it’s supposed to do. Turn the heat down to low if it begins to spit or splatter.
After five minutes, turn the heat off then add cold butter and stir until melted and smooth. Next add vanilla extract then stir until smooth.
Measure out 1-1/2 cups hot fudge sauce for the topping then set it aside to cool slightly. The remaining sauce can be refrigerated for up to a week for another use (like topping ice cream!). Simply reheat in the microwave until it reaches a pourable consistency.
Once slightly cooled, drizzle the 1-1/2 cups hot fudge sauce over the peanut butter filling then use the back of a spoon to spread it into an even layer. Place it in the fridge uncovered for at least 12 hours before serving.
Step 4: Chill the pie for 12-48 hours before slicing.
After chilling, dot the top of the pie with more whipped topping plus minced peanuts, then use a sharp knife to cut the pie into slices. It helps to dip the knife into hot water then wipe it clean on a towel in between slices.
Because the pie is so rich, I recommend slicing into at least 12 slices, though you could get away with 16 if needed!
How to Store
Store the pie in the fridge loosely covered with foil or saran wrap for up to 5 days.
Whether you serve this rich and decadent no bake pie for the holidays, entertaining, or any occasion in between – I hope you love every delicious crumb! Enjoy!
More Decadent Gluten Free Desserts
- Dirt Cake
- Gluten Free Sugar Cookie Bars
- Gluten Free S’mores Bars
- Gluten Free Chocolate Cupcakes
- Chocolate Peanut Butter Lava Cakes
- Gluten Free Chocolate Chip Cookies
- Buckeyes (Chocolate Peanut Butter Balls)
- Oreo Mousse
- Homemade Hot Fudge Sauce
Chocolate Peanut Butter Pie
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Equipment
Ingredients
For the Gluten Free Oreo Crust:
- 24 gluten free Oreos 9.5oz, not double-stuffed
- 5 Tablespoons butter melted
For the Peanut Butter Pie Filling:
- 1 cup creamy peanut butter Jif Naturals recommended, see notes
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 12 oz frozen whipped topping thawed and divided, see notes
For the Hot Fudge Sauce (makes 2-1/4 cups):
- 6 oz semi-sweet chocolate chips
- 2/3 cup heavy whipping cream
- 1/2 cup light corn syrup
- 1/4 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- pinch of salt
- 1/4 cup cold butter cut into pats
- 2 teaspoons vanilla extract
For topping:
- Reserved whipped topping
- 2 heaping Tablespoons peanuts chopped
Instructions
For the Gluten Free Oreo Crust:
-
Add the gluten free Oreos – creme filling and all – to a large food processor then process into fine crumbs. Drizzle the melted butter over the crumbs then pulse to combine.
-
Pour the mixture into a nonstick sprayed, 9 – 9-1/2″” pie pan then press into an even layer in the bottom and up the sides using the bottom of a measuring cup. Place the crust in the freezer for 20-30 minutes to harden.
For the Peanut Butter Pie Filling:
-
To the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, add the peanut butter, softened cream cheese, and granulated sugar. Beat on medium speed until the mixture is smooth and whippy, 1 minute, scraping down the sides of the bowl halfway through. Scrape the sides of the bowl down then add 8oz/3 cups whipped topping and beat on medium speed until just combined.
-
Scoop the mixture into the hardened Oreo crust then spread into an even layer with an offset spatula or the back of a spoon, leaving at least 1/4″ of exposed crust at the top. Place the pie uncovered in the freezer to start setting up while you make the homemade hot fudge sauce.
For the Homemade Hot Fudge Sauce (make 2-1/4 cups):
-
Add the chocolate chips, heavy cream, corn syrup, brown sugar, cocoa powder, and salt to a medium-sized, heavy-bottomed saucepan then turn the heat to medium-high. Stir to combine then cook while stirring slowly yet continuously until the sides of the hot fudge sauce begin to simmer. Turn the heat down to medium-low then cook while stirring for 5 minutes. The hot fudge sauce will be bubbling during this time – turn the heat down to low if it begins to spit or splatter.
-
Remove the pan from the heat then add the cold butter and stir until melted and smooth. Add the vanilla extract then stir until combined. Measure out 1-1/2 cups hot fudge sauce to use as the pie topping then let it cool slightly (save the remaining hot fudge sauce for another use). Sauce can be made up to a week ahead of time – re-warm in the microwave until pourable before the next step if making ahead of time.
To finish the pie:
-
Pour the slightly cooled hot fudge sauce over the peanut butter mixture then spread into an even layer with an offset spatula or the back of a spoon, being careful to not mix the peanut butter filling and hot fudge sauce. Refrigerate the pie uncovered until fully set, 12-48 hours.
-
Scoop the remaining whipped topping into a piping bag with a star or plain tip then pipe around the outside edges of the pie. Top with minced peanuts then slice and serve. It helps to dip a very sharp knife into very hot water then wipe off on a towel in between cuts.
Notes
- This recipe calls for “regular” vs “natural-style” peanut butter. Despite its name, Jif Naturals, which is what I use and like, is thick like traditional peanut butter.
- You’ll need an entire 8oz tub of Cool Whip for the filling. You can either purchase another 8oz container to decorate the top of the pie, or a can of whipped cream to dot the top of the pie. I don’t recommend skipping serving each slice with more Cool Whip because it really lightens up an otherwise extremely rich and decadent dessert!
- The longer the pie sits in the fridge, the easier it is to slice. That said, it’s a great dessert to make 24-48 hours ahead of serving.
Nutrition
Photos by Ashley McLaughlin
READ: Irresistible Chocolate Peanut Butter Pie