No Bake Chocolate Peanut Butter Cream Pie

🍫🥜 No-Bake Chocolate Peanut Butter Cream Pie

🍪 Ingredients:

For the crust:

1 ½ cups graham cracker crumbs (about 10–12 crackers)

¼ cup granulated sugar

6 tbsp unsalted butter, melted

For the peanut butter filling:

1 cup creamy peanut butter (not natural style)

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup heavy whipping cream (cold)

For the chocolate topping:

1 cup semi-sweet chocolate chips

½ cup heavy cream

Pinch of salt (optional)

Optional toppings:

Chopped peanuts

Mini peanut butter cups

Whipped cream

Chocolate curls or shavings

👩‍🍳 Instructions:

1. Make the crust:

In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.

Press firmly into the bottom and sides of a 9-inch pie dish.

Chill in the freezer for 20 minutes while you make the filling.

2. Make the peanut butter filling:

In a large bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla until smooth and fluffy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the peanut butter mixture until smooth and airy.

Spread the filling into the chilled crust evenly. Chill in the fridge while preparing the chocolate topping.

3. Make the chocolate topping:

Heat the ½ cup heavy cream until just simmering (microwave or stovetop).

Pour over the chocolate chips in a bowl and let sit for 1 minute.

Stir until smooth and glossy. Add a pinch of salt if desired.

Let it cool slightly, then pour over the peanut butter layer and spread evenly.

4. Chill the pie:

Refrigerate for at least 4 hours, or overnight, until fully set.

5. Serve:

Garnish with your favorite toppings.

Slice with a warm knife for clean cuts and serve chilled!

🔥 Tips:

Want extra crunch? Add crushed pretzels to the crust!

You can use an Oreo crust if you prefer chocolate-on-chocolate.

Store in the fridge for up to 4–5 days or freeze for longer storage.