Chocolate Peanut Butter Pie is a no bake dessert recipe that is wealthy, decadent, and irresistible! That includes a no-bake gluten free chocolate crust, whippy peanut butter filling, and shiny home made scorching fudge sauce, it is a show-stopping and make-ahead dessert recipe that is excellent for a crowd.
When you like chocolate, peanut butter, and particularly the 2 collectively – my no-bake Chocolate Peanut Butter Pie goes to knock your socks clear off!
This wealthy, decadent, and impressive-yet-easy masterpiece tastes like an enormous chocolate peanut butter cup meets peanut butter cheesecake in pie kind.
It’s JUST nearly as good because it appears to be like!
Why You’ll Love this Recipe
- No-bake: From the chocolate crust, to the peanut butter filling, and shiny home made scorching fudge sauce drizzled on high, your oven stays OFF.
- Make-ahead: Chocolate Peanut Butter Pie solely improves in texture because it sits in your fridge, making it the proper dessert to make as much as 3 or 4 days forward of serving.
- Gluten-free + crowd-pleasing: File this decadent dessert underneath “gluten free however you’d by no means comprehend it”. Actually it’s not possible to inform.
- Irresistible: Chocolate + peanut butter + a layer of home made scorching fudge sauce that tastes like brownie batter? ‘Nuf stated!
Components Wanted
I really like that almost all of this recipe is constructed from fridge and pantry staples. Right here’s what you’ll want:
For the No-Bake Chocolate Crust:
- Oreos: I exploit gluten free Oreos although this recipe might be made with common Oreos when you’re not GF. Be sure you use common, not double-stuffed.
- Butter: is melted then mixed with the chocolate cookie crumbs to carry the crust collectively.
For the Peanut Butter Filling:
- Creamy peanut butter: this recipe calls for normal creamy peanut butter vs “natural-style”. I exploit Jif Naturals which, regardless of it’s title, has the identical texture as normal/common peanut butter.
- Cream cheese: offers the peanut butter pie a cheesecake feeling and taste, with out having so as 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 Home made Sizzling Fudge Sauce:
- Semi-sweet chocolate chips + unsweetened cocoa powder: gives a double dose of chocolate taste.
- Heavy whipping cream: provides richness and creaminess.
- Gentle corn syrup: makes the new fudge sauce extremely easy, shiny, and opulent. It’s a should and might’t be substituted for an additional ingredient!
- Brown sugar: sweetens the new fudge sauce.
- Chilly butter: stirred in on the finish offers the new fudge sauce glossiness and richness.
- Vanilla extract: for further cozy taste.
#1 Tip for Chocolate Peanut Butter Pie
My #1 tip for Chocolate Peanut Butter Pie is to make it at the least 12 hours forward of serving.
That is sufficient time for the mousse-like peanut butter filling to utterly arrange within the fridge in order that it slices simply. Dot the highest with extra whipped topping plus minced peanuts – which loosen up an in any other case extremely wealthy dessert – then slice and serve!
That stated, this pie makes a superb dessert for the vacations or entertaining as a result of you may knock it out as much as 3 and even 4 days forward of time and preserve it chilling in your fridge.
Attempt Gluten Free Dust Cake
Make Chocolate Peanut Butter Pie
Step 1: Make the no-bake chocolate crust.
Begin by including gluten free Oreos (or common Oreos when you’re not GF) to a meals processor – creme filling and all – then course of into high quality crumbs.
Drizzle in melted butter then pulse to mix.
Pour the crumbs right into a 9 or 9.5″ pie plate then use the underside of a measuring cup to press them into a fair layer within the backside and up the perimeters of the pan.
Recipe Tip
When you’ve got a deep dish pie pan with excessive sides, you received’t wish to take the crumbs all the way in which as much as the highest, in any other case the crust shall be too skinny.
Place the pan into the freezer to harden for 20-Half-hour.
Step 2: Make the peanut butter filling.
Whereas the chocolate crust is chilling within the freezer, make the creamy peanut butter pie filling.
To the bowl of an electrical stand mixer, or massive glass bowl if utilizing a hand-held mixer, add softened cream cheese, granulated sugar, and creamy peanut butter then beat the combination collectively till easy and whippy, about one minute.
Subsequent add Cool Whip then combine till simply mixed. Peanut butter filling – carried out!
Cool Whip Tip
You’ll want a whole 8oz tub of Cool Whip for the filling. You possibly can both buy one other 8oz container to embellish the highest of the pie, or a can of whipped cream to do the job. I don’t advocate skipping serving every slice with whipped topping as a result of it actually lightens up an in any other case extraordinarily wealthy and decadent dessert.
Scoop the peanut butter filling into the chocolate crust then easy it into a fair layer utilizing an offset spatula or the again of a spoon, making certain you permit at the least 1/4″ of uncovered crust on the high which the home made scorching fudge sauce will come as much as.
Place the pie again within the freezer to start organising whilst you make the home made scorching fudge topping (my favourite half)!
Step 3: Make the home made scorching fudge topping.
Belief me after I let you know that NOTHING compares to heat, home made scorching fudge sauce. It tastes like edible brownie batter and is a should for topping chocolate peanut butter pie!
To a medium-sized saucepan add semisweet chocolate chips, unsweetened cocoa powder, brown sugar, heavy cream, mild corn syrup, and a pinch of salt then flip the warmth to medium-high. Prepare dinner whereas slowly stirring till the perimeters of the new fudge sauce start to bubble. Flip the warmth right down to medium-low then cook dinner whereas stirring for five minutes.
Can I exploit one thing aside from mild corn syrup?
No. I’ve made scorching fudge sauce with and with out corn syrup and there’s no comparability. Plus it retains the chocolate topping creamy and pliable vs hardened within the fridge which makes it simpler to serve.
The new fudge sauce shall be effervescent and boiling even over medium-low warmth, however that’s what it’s speculated to do. Flip the warmth right down to low if it begins to spit or splatter.
After 5 minutes, flip the warmth off then add chilly butter and stir till melted and easy. Subsequent add vanilla extract then stir till easy.
Measure out 1-1/2 cups scorching fudge sauce for the topping then set it apart to chill barely. The remaining sauce might be refrigerated for as much as per week for an additional use (like topping ice cream!). Merely reheat within the microwave till it reaches a pourable consistency.
As soon as barely cooled, drizzle the 1-1/2 cups scorching fudge sauce over the peanut butter filling then use the again of a spoon to unfold it into a fair layer. Place it within the fridge uncovered for at the least 12 hours earlier than serving.
Step 4: Chill the pie for 12-48 hours earlier than slicing.
After chilling, dot the highest of the pie with extra whipped topping plus minced peanuts, then use a pointy knife to chop the pie into slices. It helps to dip the knife into scorching water then wipe it clear on a towel in between slices.
As a result of the pie is so wealthy, I like to recommend slicing into at the least 12 slices, although you can get away with 16 if wanted!
Retailer
Retailer the pie within the fridge loosely lined with foil or saran wrap for as much as 5 days.
Whether or not you serve this wealthy and decadent no bake pie for the vacations, entertaining, or any event in between – I hope you’re keen on each scrumptious crumb! Take pleasure in!
Extra Decadent Gluten Free Desserts
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 really helpful, see notes
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 12 oz frozen whipped topping, thawed and divided, see notes
For the Sizzling Fudge Sauce (makes 2-1/4 cups):
- 6 oz semi-sweet chocolate chips
- 2/3 cup heavy whipping cream
- 1/2 cup mild corn syrup
- 1/4 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- pinch of salt
- 1/4 cup chilly butter, minimize into pats
- 2 teaspoons vanilla extract
For topping:
- Reserved whipped topping
- 2 heaping Tablespoons peanuts, chopped
For the Gluten Free Oreo Crust:
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Add the gluten free Oreos – creme filling and all – to a big meals processor then course of into high quality crumbs. Drizzle the melted butter over the crumbs then pulse to mix.
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Pour the combination right into a nonstick sprayed, 9 – 9-1/2″” pie pan then press into a fair layer within the backside and up the perimeters utilizing the underside of a measuring cup. Place the crust within the freezer for 20-Half-hour to harden.
For the Peanut Butter Pie Filling:
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To the bowl of an electrical stand mixer, or a big glass bowl if utilizing a hand-held mixer, add the peanut butter, softened cream cheese, and granulated sugar. Beat on medium pace till the combination is easy and whippy, 1 minute, scraping down the perimeters of the bowl midway by means of. Scrape the perimeters of the bowl down then add 8oz/3 cups whipped topping and beat on medium pace till simply mixed.
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Scoop the combination into the hardened Oreo crust then unfold into a fair layer with an offset spatula or the again of a spoon, leaving at the least 1/4″ of uncovered crust on the high. Place the pie uncovered within the freezer to begin organising whilst you make the home made scorching fudge sauce.
For the Home made Sizzling Fudge Sauce (make 2-1/4 cups):
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Add the chocolate chips, heavy cream, corn syrup, brown sugar, cocoa powder, and salt to a medium-sized, heavy-bottomed saucepan then flip the warmth to medium-high. Stir to mix then cook dinner whereas stirring slowly but repeatedly till the perimeters of the new fudge sauce start to simmer. Flip the warmth right down to medium-low then cook dinner whereas stirring for five minutes. The new fudge sauce shall be effervescent throughout this time – flip the warmth right down to low if it begins to spit or splatter.
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Take away the pan from the warmth then add the chilly butter and stir till melted and easy. Add the vanilla extract then stir till mixed. Measure out 1-1/2 cups scorching fudge sauce to make use of because the pie topping then let it cool barely (save the remaining scorching fudge sauce for an additional use). Sauce might be made as much as per week forward of time – re-warm within the microwave till pourable earlier than the subsequent step if making forward of time.
To complete the pie:
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Pour the marginally cooled scorching fudge sauce over the peanut butter combination then unfold into a fair layer with an offset spatula or the again of a spoon, being cautious to not combine the peanut butter filling and scorching fudge sauce. Refrigerate the pie uncovered till absolutely set, 12-48 hours.
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Scoop the remaining whipped topping right into a piping bag with a star or plain tip then pipe across the exterior edges of the pie. Prime with minced peanuts then slice and serve. It helps to dip a really sharp knife into highly regarded water then wipe off on a towel in between cuts.
- This recipe requires “common” vs “natural-style” peanut butter. Regardless of its title, Jif Naturals, which is what I exploit and like, is thick like conventional peanut butter.
- You’ll want a whole 8oz tub of Cool Whip for the filling. You possibly can both buy one other 8oz container to embellish the highest of the pie, or a can of whipped cream to dot the highest of the pie. I don’t advocate skipping serving every slice with extra Cool Whip as a result of it actually lightens up an in any other case extraordinarily wealthy and decadent dessert!
- The longer the pie sits within the fridge, the better it’s to slice. That stated, it’s an amazing dessert to make 24-48 hours forward of serving.
Energy: 636kcal, Carbohydrates: 60g, Protein: 10g, Fats: 43g, Saturated Fats: 20g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 15g, Trans Fats: 0.4g, Ldl cholesterol: 62mg, Sodium: 349mg, Potassium: 363mg, Fiber: 4g, Sugar: 44g, Vitamin A: 769IU, Vitamin C: 0.1mg, Calcium: 93mg, Iron: 5mg
Dietary values are estimates solely. Please learn our full diet info disclaimer.
Photographs by Ashley McLaughlin
