Real Recipes From Real Home Cooks ®

creamy chocolate peanut butter pie

★★★★★ 4
a recipe by
Jacqueline Ruelas
Phoenix, AZ

So this recipe came to be because I was having a HUGE peanut butter and chocolate craving! I took part of one recipe and part of another and put them together! I kind of tweaked things to my taste so don't be afraid to do the same! Enjoy!

Blue Ribbon Recipe

Our taste buds fell in love with this delicious no-bake peanut butter pie. Each layer has a distinct flavor and pairs amazingly with each other. Using Nutter Butter cookies for a crust is genius. They add a nice crunchiness to the pie. The crust is followed by a layer of chocolate pudding, then a creamy peanut butter filling, and topped off with a chocolate mousse-like topping. A heavenly slice of pie!

— The Test Kitchen @kitchencrew
★★★★★ 4
serves About 8 slices
prep time 20 Min
method No-Cook or Other

Ingredients For creamy chocolate peanut butter pie

  • 24
    Nutter Butter peanut butter sandwich cookies, finely crushed
  • 5 Tbsp
    butter, melted
  • 1 box
    instant chocolate pudding (5.9 oz.)
  • 2 1/2 c
    cold milk
  • 8 oz
    Cool Whip whipped topping, thawed and divided
  • 3/4 pkg
    (about 6 oz. out of 8 oz.) Philadelphia cream cheese, softened
  • 1/2 c
    creamy peanut butter
  • 1/4 c
    sugar, or more to taste
  • 1/2 Tbsp

How To Make creamy chocolate peanut butter pie

  • Melted butter and cookie crumbs pushed into a pie plate.
    in a medium bowl, combine melted butter and cookie crumbs. Press onto bottom and sides of 9-inch pie dish. Set aside in fridge until ready to fill.
  • Preparing the chocolate pudding.
    In a large bowl, mix the chocolate pudding into the cold milk. Whisk for 2 minutes or until thick; set aside.
  • Preparing the peanut butter filling.
    In another bowl, beat the cream cheese and peanut butter with electric mixer on low until well combined. Add the sugar and beat until creamy and smooth. Add vanilla and beat until well combined. Next, add half of the container of Cool Whip. Mix until well combined and fluffy.
  • Adding some of the chocolate pudding on top of the crust.
    Take crust out of the fridge and fill with 1 cup of the pudding.
  • Topping the pudding with the peanut butter pie mixture.
    Take the peanut butter mixture and spread on top of the pudding layer.
  • Combining whipped topping and chocolate pudding in a bowl.
    In a small bowl, take leftover pudding and the rest of the Cool Whip. Mix until well incorporated.
  • Chocolate pudding/whipped topping added to the top of the pie.
    Spread on top of the pie (not all the mixture will fit so any leftover pudding mixture can be eaten as a little chocolate mousse treat!). Stick in the fridge for about 3 hours or until firm.