Listen, I know what you’re thinking—another dessert recipe that promises to be easy but secretly requires a culinary degree? Not this one. My NoBake Chocolate Peanut Butter Pie: 4Hour Delight is the real deal. It’s the kind of dessert that saves the day when you’re short on time but still want something showstopping. No oven, no stress, just pure indulgence in every bite.

I first made this pie years ago when my sister surprised me with a last-minute visit. I panicked—until I remembered this lifesaver in my recipe box. Thirty minutes of prep, four hours of chilling (okay, maybe three if you’re as impatient as I am), and boom—you’ve got a creamy, dreamy pie that tastes like it took all day. The best part? It’s foolproof. Even my husband, who once burned cereal, nailed it on his first try.

This pie is my go-to for potlucks, birthdays, or those nights when you just need chocolate and peanut butter in your life. Trust me, once you try it, you’ll understand why it’s called a “delight.”

Why You’ll Love This NoBake Chocolate Peanut Butter Pie

Listen, this pie isn’t just delicious—it’s downright magical. Here’s why it’s become my secret weapon in the kitchen:

• Lightning fast: From counter to fridge in under 30 minutes active time – perfect for when cravings strike!
• No baking skills required: Seriously, if you can mix and chill, you’ve got this. My 8-year-old niece makes it solo.
• That perfect texture: Creamy peanut butter filling meets that satisfying graham cracker crunch – pure heaven.
• Crowd pleaser: I’ve never brought this to a gathering without someone begging for the recipe.
• Chocolate-peanut butter bliss: The drizzle isn’t optional—it’s what takes this from great to “oh wow” status.

Trust me, after one bite you’ll be as obsessed as I am. It’s the dessert that looks fancy but couldn’t be simpler to make!

Ingredients for NoBake Chocolate Peanut Butter Pie

Okay, let’s talk ingredients—because the magic starts here. I’m a stickler for using exactly what’s listed (no eyeballing the peanut butter, folks!), but I’ll also give you some sneaky swaps if you’re in a pinch.

For the crust:

• 1 1/2 cups graham cracker crumbs (about 10 full sheets crushed—I use a rolling pin in a zip-top bag when I need stress relief!)
• 1/4 cup granulated sugar
• 6 tbsp melted butter (salted or unsalted both work—I prefer salted for that sweet-salty kick)

For the filling:

• 1 cup creamy peanut butter (the regular kind, not natural—it holds better)
• 8 oz cream cheese, softened (leave it out for 30 minutes—no cheating with the microwave!)
• 1 cup powdered sugar (sifted if yours is lumpy)
• 1 tsp vanilla extract (the real stuff, not imitation—trust me on this)
• 1 1/2 cups heavy whipping cream (cold straight from the fridge is crucial)

For the topping:

• 1/2 cup chocolate chips (semisweet is my go-to, but milk chocolate works too if you’ve got a sweet tooth)

See? Nothing fancy—just pantry staples that come together like a dream team. Now let’s make some magic!

Equipment You’ll Need

Here’s the short and sweet list of what you’ll need to whip up this dreamy pie:

• 9-inch pie dish (glass or ceramic work best)
• Mixing bowls (one large, one medium)
• Electric hand mixer or stand mixer
• Rubber spatula (for scraping every last bit of that peanut butter goodness!)
• Measuring cups and spoons

That’s it—no fancy gadgets required. Now let’s get mixing!

How to Make NoBake Chocolate Peanut Butter Pie

Alright, let’s get to the fun part—making this dreamy pie! I promise it’s easier than you think. Just follow these steps, and you’ll have a showstopper dessert that looks like you spent hours on it (your secret’s safe with me).

Preparing the Crust

First things first—the crust. Grab your graham cracker crumbs, sugar, and melted butter. Mix them in a bowl until they look like wet sand (you’ll know it’s right when you can pinch it and it holds together). Dump it all into your pie dish and press it firmly into the bottom and up the sides—I use the bottom of a measuring cup to get it nice and even. Pop it in the fridge for 30 minutes to set. No peeking!

Making the Peanut Butter Filling

While the crust chills, let’s tackle the filling. In a large bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla until it’s smooth and fluffy—about 2 minutes with a mixer. Now, in another bowl, whip the heavy cream until stiff peaks form (this means when you lift the beaters, the cream stands up straight). Gently fold the whipped cream into the peanut butter mixture—go slow at first so you don’t deflate all that airy goodness. Keep folding until no white streaks remain. Taste a spoonful (chef’s privilege!).

Adding the Chocolate Drizzle

Time for the grand finale! Melt your chocolate chips in the microwave in 20-second bursts, stirring between each, until smooth. Spoon the peanut butter filling into your chilled crust and spread it evenly. Now, drizzle the melted chocolate over the top—I like to use a spoon for messy, artful swirls. If you’re feeling fancy, sprinkle a pinch of sea salt on top for contrast. Chill the pie for at least 4 hours (overnight is even better). The hardest part? Waiting!

Tips for Perfect NoBake Chocolate Peanut Butter Pie

Want your pie to be next-level amazing? Here are my tried-and-true tricks from years of making this beauty:

• Chill out: I know 4 hours seems like forever, but overnight chilling makes the texture absolutely perfect—creamy yet sliceable.
• Peanut butter pick: Stick with regular creamy PB, not natural—it holds its shape better. But if you must use natural, add 2 extra tablespoons powdered sugar to stabilize it.
• Cold cream is key: Chill your mixing bowl and beaters for 10 minutes before whipping the cream—it’ll give you those dreamy stiff peaks faster.
• Slice smart: Run your knife under hot water and wipe it clean between cuts for picture-perfect slices every time.

Bonus tip: If the chocolate drizzle hardens too fast, just warm your spoon slightly—it’ll glide like butter!

Serving and Storing Your NoBake Chocolate Peanut Butter Pie

Oh, the best part—serving this beauty! I like to take mine straight from the fridge, slice it cold, and let it sit for 5 minutes (just to take the chill off). A dollop of whipped cream and a sprinkle of crushed peanuts makes it extra special, but honestly? It’s perfect naked too.

Leftovers? Ha! But if you miraculously have some, cover it loosely and keep it in the fridge for up to 5 days. The crust might soften a tiny bit by day 3, but the flavor only gets better. Pro tip: Freeze individual slices wrapped in plastic for up to a month—perfect for emergency dessert cravings!

Nutritional Information

Here’s the scoop on what’s in each slice (because yes, I know you’re curious!). Keep in mind these are estimates—your exact numbers might vary slightly depending on the brands you use. One slice (about 1/8 of the pie) packs roughly:

• 450 calories
• 32g fat (15g saturated)
• 35g carbs
• 8g protein

Not exactly health food—but hey, it’s called “delight” for a reason! Enjoy every guilt-free bite.

FAQs About NoBake Chocolate Peanut Butter Pie

Got questions? I’ve got answers! Here are the most common things people ask me about this pie (usually while scraping their plates clean):

Can I use almond butter instead of peanut butter?

Absolutely! Almond butter works beautifully—just know it’ll give a slightly milder flavor. Cashew butter is another great swap if you’re feeling fancy. The texture stays the same, so no adjustments needed.

What if I’m allergic to dairy?

No problem at all! Use dairy-free cream cheese (the kind in tubs works best) and coconut cream instead of heavy whipping cream. The pie sets just as nicely—my vegan friend insists this version tastes even better!

Help! My filling seems too soft—what did I do wrong?

First, don’t panic! This usually means the cream wasn’t whipped enough or the pie needs more chilling time. Pop it back in the fridge for another hour. Next time, make sure your cream is ice-cold before whipping—room temperature cream won’t hold its shape as well.

Can I freeze this pie?

Yes! It freezes like a dream. Wrap it tightly in plastic wrap after the initial chill, then freeze for up to 1 month. Thaw overnight in the fridge before serving—the texture stays perfect!

Irresistible NoBake Chocolate Peanut Butter Pie in Just 4 Hours

---

• Author: hamza
• Total Time: 4 hours 30 mins
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delicious no-bake chocolate peanut butter pie that comes together in just 4 hours. Perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 6 tbsp melted butter
• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream
• 1/2 cup chocolate chips, melted

---

Instructions

1. Mix graham cracker crumbs, sugar, and melted butter. Press into a pie dish and chill for 30 minutes.
2. Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
3. Whip the heavy cream until stiff peaks form, then fold into the peanut butter mixture.
4. Spread the filling into the crust and drizzle with melted chocolate.
5. Chill for at least 4 hours before serving.

Notes

• For a firmer pie, chill overnight.
• Use natural peanut butter for a healthier option.
• Top with whipped cream and extra chocolate shavings if desired.

• Prep Time: 30 mins
• Cook Time: 0 mins
• Category: Dessert
• Method: No Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 30g
• Sodium: 250mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 60mg

Keywords: no bake, chocolate, peanut butter, pie, dessert