The most peanut buttery, chocolatey dessert is here! Peanut Butter Chocolate Pie is a classic no-bake pie that is perfect for sharing. Made with a homemade chocolate cookie crust, a creamy peanut butter filling, and a hard chocolate shell on top, this dessert is sure to impress!
Now that summer has settled in, we can get back to eating our regular sweets! For some reason, every summer kicks off with tons of healthy recipes. Slowly, but surely, the desserts and heavy dishes start creeping back into our routines, so let’s welcome it!
If you are looking for the easiest dessert to please a crowd, look no further than this Peanut Butter Chocolate Pie! A buttery, chocolate cookie crust is filled with the creamiest, easiest peanut butter filling. The top is beautifully decorated with a chocolate shell, which hardens in the fridge to a crackly consistency.
Seriously, this pie is soo good, it will be your go-to recipe for party desserts. The best part is that it’s totally gluten-free! Also, the calories don’t count either, as long as you pair this pie with a day of swimming and outdoor activities with friends and family!
Best Cookies for Crusts
Cookie crusts are common in the no-bake pie industry. Simply blitz your favorite cookies and mix with melted butter and you have an easy pie crust. The beauty of it all is that you can use whatever cookies you like!
Gluten-free cookies are generally much crisper than wheat cookies. This works in our favor since we want a crisp crust for this pie. Choose a chocolate variety local to you. For the easiest route, you may want to order gluten-free Oreos for this crust. Some supermarkets have more gluten-free options than others, so familiarize yourself with the types in your area. If all else fails, order some GF chocolate cookies online.
Ingredients in Peanut Butter Chocolate Pie
- 1 package gluten-free chocolate wafer cookies, blitzed into crumbs
- Pinch of sea salt
- ½ stick butter, melted
- 2 cups creamy peanut butter
- 8 ounces cream cheese, softened
- ¾ cup powdered sugar
- 2 teaspoons vanilla
- 2 tablespoons oat milk, or milk of choice
- 1 8-ounce container whipped topping
- Prepared chocolate shell ice cream topping, for topping
- Chopped salted peanuts, for topping
- Quartered peanut butter cups, for topping (optional)
How to Make Peanut Butter Chocolate Pie
Preheat the oven to 350 degrees F.
Place your cookies into the blender and blend until you have a fine crumb.
Pour the melted butter into the blender while it is running to incorporate it into the crumbs evenly.
Dump out into a pie plate and shape with your hands so that you have an even crust.
Bake for 8-10 minutes in a preheated oven until set. Remove from the oven and allow to cool completely.
To make the filling, whip the peanut butter using a hand mixer. Add the cream cheese, powdered sugar, vanilla, and milk. Mix until well incorporated.
Fold the whipped topping into the peanut butter filling using a spatula to avoid deflating the air. Fold until no white streaks remain.
Pour the filling into the cooled pie crust. Smooth the top. Drizzle some chocolate shell topping decoratively over the top. Add the peanuts to garnish. Top with optional peanut butter cups. Chill for 2 hours and serve.
Peanut Butter Chocolate Pie
Ingredients
- 1 package gluten-free chocolate wafer cookies, blitzed into crumbs
- Pinch sea salt
- 1/2 stick melted butter
- 2 cups creamy peanut butter
- 8 oz. cream cheese, softened
- 3/4 cup powdered sugar
- 2 tsp vanilla
- 2 tbsp oat milk, or milk of choice
- 1 8-oz. container whipped topping
- Prepared chocolate ice cream shell, for topping
- Chopped salted peanuts, for topping
- Quartered peanut butter cups, for topping (optional)
Instructions
- Preheat the oven to 350 degrees F.
- Place your cookies into the blender and blend until you have a fine crumb.
- Pour the melted butter into the blender while it is running to incorporate it into the crumbs evenly.
- Dump out into a pie plate and shape with your hands so that you have an even crust.
- Bake for 8-10 minutes in a preheated oven until set. Remove from the oven and allow to cool completely.
- To make the filling, whip the peanut butter using a hand mixer. Add the cream cheese, powdered sugar, vanilla, and milk. Mix until well incorporated.
- Fold the whipped topping into the peanut butter filling using a spatula to avoid deflating the air. Fold until no white streaks remain.
- Pour the filling into the cooled pie crust. Smooth the top. Drizzle some chocolate shell topping decoratively over the top. Add the peanuts to garnish. Top with optional peanut butter cups and refrigerate for 2 hours before serving.
