No Bake Chocolate Peanut Butter Pie
No Bake Chocolate Peanut Butter Pie is a dessert that truly has it all: it’s rich, indulgent, and incredibly easy to whip up! I remember the first time I made it; the kids were at home for the weekend and I wanted to create something special that didn’t involve turning on the oven. This pie checks all the boxes for a crowd-pleaser and is perfect for those hot summer days when you want something cool and refreshing. Plus, it combines the beloved flavors of chocolate and peanut butter in a way that’s utterly irresistible.
Why you’ll love this dish
What sets this No Bake Chocolate Peanut Butter Pie apart is its simplicity and flavor profile. With a preparation time of just about 30 minutes (plus chilling time), it’s a fantastic last-minute dessert. It’s budget-friendly too, making it easy to do on a whim. Whether you’re hosting a get-together, celebrating a birthday, or just indulging at home during movie night, this pie promises to earn rave reviews.
"This pie was a hit at our family barbecue! The kids couldn’t get enough of it, and neither could the adults. It’s rich but not overwhelming, and the creaminess perfectly complements the chocolate." – Emily, a happy home chef.
Step-by-step overview
Making this No Bake Chocolate Peanut Butter Pie is simple and fun. You’ll start with creating a delectable Oreo crust, then layer on a creamy peanut butter filling, followed by a luscious chocolate layer. After a brief chilling period, you’ll have a stunning dessert ready to impress your guests!
What you’ll need
Gather these items for your No Bake Chocolate Peanut Butter Pie:
- 1 package Oreo cookies (about 36 cookies)
- 5 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 package instant chocolate pudding mix (3.9 oz)
- 2 cups milk
- 1 cup whipped topping (for the chocolate layer)
- 2 tablespoons peanut butter (for drizzle)
- Chocolate shavings or chips (for garnish)
Feel free to substitute crunchy peanut butter if you prefer a little texture, and use dairy-free whipped topping for a vegan version.
Step-by-step instructions
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Start by crushing the Oreo cookies using a food processor, or you can place them in a plastic bag and crush them with a rolling pin. Once crushed, mix them with melted butter until well combined, then press the mixture into the bottom of a 9-inch pie dish to create your crust.
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In a separate bowl, blend together the creamy peanut butter, powdered sugar, and 1 cup of whipped topping until the mixture is smooth. Spread this peanut butter filling over the prepared Oreo crust evenly.
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Next, whisk together the chocolate pudding mix and milk in another bowl for about 2 minutes. Allow it to sit for 5 minutes to thicken. Once thick, gently fold in a cup of whipped topping and pour this chocolate layer over the peanut butter layer.
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For a finishing touch, melt 2 tablespoons of peanut butter in a small microwave-safe bowl. Drizzle it over the top of the pie in a decorative pattern.
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Chill the pie in the refrigerator for at least 4 hours, allowing it to set perfectly.
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Just before serving, add a sprinkle of chocolate shavings or chips on top for an elegant garnish.
Best ways to enjoy it
When it comes time to serve, slice the pie into generous pieces and carefully lift them from the dish. A dollop of extra whipped topping on the side adds a delightful touch. You might also consider pairing it with fresh fruit, such as strawberries or raspberries, that can complement the rich flavors beautifully.
Storage and reheating tips
To keep your No Bake Chocolate Peanut Butter Pie fresh, store any leftovers tightly covered in the refrigerator. It should last for about 4-5 days. Unfortunately, due to its creamy texture, this recipe isn’t ideal for freezing, as the whipped topping may not thaw well. Be sure to handle all ingredients safely, and enjoy your leftover pie at a cool temperature.
Helpful cooking tips
A small trick to achieving the perfect consistency for the whipped topping is to keep it chilled until ready to fold it into the mixtures. This helps it maintain its airy texture. If you find you’re short on time, you can use ready-made whipped topping instead of making your own!
Creative twists
Feel free to get inventive with your No Bake Chocolate Peanut Butter Pie! You might swap out the chocolate pudding for vanilla for a more subtle flavor or sprinkle some crushed candy bars or nuts on top for added crunch. You could even turn this dish into individual desserts by layering the ingredients in mason jars!
Common questions
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How long does this pie need to chill before serving?
It’s best to chill the pie for at least 4 hours, but overnight works even better for a firmer texture.
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Can I substitute the Oreo crust?
Absolutely! You can use a graham cracker crust or even a nut-based crust for a gluten-free option.
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What if I don’t have whipped topping?
No worries! You can make your own by whipping heavy cream with a bit of sugar until soft peaks form.
This No Bake Chocolate Peanut Butter Pie is sure to become one of your go-to recipes for sharing deliciousness with family and friends. Enjoy every bite!
No Bake Chocolate Peanut Butter Pie
Ingredients
For the crust
- 1 package Oreo cookies (about 36 cookies)
- 5 tablespoons unsalted butter, melted
For the peanut butter filling
- 1 cup creamy peanut butter Alternative: crunchy peanut butter for texture.
- 1 cup powdered sugar
- 1 cup whipped topping For filling.
For the chocolate layer
- 1 package instant chocolate pudding mix (3.9 oz)
- 2 cups milk
- 1 cup whipped topping For chocolate layer.
- 2 tablespoons peanut butter For drizzle.
- Chocolate shavings or chips For garnish.
Instructions
Preparation
- Crush the Oreo cookies using a food processor or by placing them in a plastic bag and crushing them with a rolling pin.
- Mix crushed Oreos with melted butter until well combined, then press the mixture into the bottom of a 9-inch pie dish to create the crust.
- In a separate bowl, blend together peanut butter, powdered sugar, and 1 cup of whipped topping until smooth. Spread this mixture over the Oreo crust.
- In another bowl, whisk together chocolate pudding mix and milk for about 2 minutes and let it sit for 5 minutes to thicken.
- Gently fold 1 cup of whipped topping into the chocolate mixture, then pour this layer over the peanut butter filling.
- Melt 2 tablespoons of peanut butter in a small microwave-safe bowl and drizzle it over the top of the pie.
- Chill the pie in the refrigerator for at least 4 hours to set.
- Before serving, sprinkle chocolate shavings or chips on top for decoration.
