No bake desserts are essential for summer potlucks and picnics! This easy pie recipe with its creamy peanut butter filling will have your friends and family drooling!
Next time try the millionaire pie and the s'mores pie, too. They're both no bake!
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Reader Review: "Thanks so much for this recipe! I made it for our company picnic today and won the 2nd place ribbon! 🏆 " ~Laurie
❤️ Why you'll love this recipe
- Great make ahead recipe - it's perfect for summer get-togethers and potlucks.
- Who doesn't love a salty-sweet-crunchy-creamy combo?
- Quick and easy to make.
This is the most decadent dessert you ever put in your mouth! Layers of caramel, chocolate ganache, and rich peanut butter filling are spooned into a salty pretzel crust and chilled until it's creamy perfection.
It will have any peanut butter lover drooling!
Prefer your chocolate solo? Check out this old fashioned chocolate pie recipe!
🥘 Ingredients
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Nothing weird here - just simple ingredients!
- Pretzels for the crust. You could also use an Oreo crust.
- Butter - I like to use unsalted since there's so much salt in the other ingredienets.
- Caramel sauce - I use my homemade Jack Daniels caramel sauce but you can use any kind you like.
- Chocolate chips - bittersweet are my favorite for this pie recipe but use what you like.
- Heavy cream - also called heavy whipping cream.
- Creamy peanut butter - or use crunchy if you like more texture. I don't think natural peanut butter works well in this.
- Cream cheese - full fat, NOT low fat or reduced fat. Don't get whipped, either - it has to be the full fat cream cheese to work.
- Sugar I use all white sugar but you could use ½ brown sugar if you prefer. It will be more sweet.
🔪 Instructions
This simple chocolate peanut butter pie has a few more steps than some but the results are worth it!
Step one
- Make the crust by mixing the butter and pretzel crumbs in a medium mixing bowl.
- Firmly press into a pie plate.
- Bake and cool. (this is the only "baked" component of the pie.) You can also skip the baking and give it an extra hour of chill time.
Step two
- Heat the cream to a simmer and add the chocolate chips.
- Stir until completely melted and smooth.
- Beat the peanut butter and cream cheese until well blended and smooth.
- Beat in the sugar.
- Fold in the whipped cream to the peanut butter mixture.
Step three
- Add the caramel to the cooled crust.
- Chill for 10 minutes or so.
- Add the chocolate ganache layer.
- Chill until firm.
- Spoon on the peanut butter mousse and add the toppings.
- Chill thoroughly before serving.
💭 Tips
Expert Tip: Don't try to take this chocolate peanut butter pie recipe to an outdoor event in hot weather... it will lose its texture completely in a short period of time. Keep in mind I'm from Texas so I consider 115F hot weather. 75F and below will be fine.
- You can skip baking the crust. It won't be as firm but it will still be delicious.
- You can use melted caramels, commercial caramel sauce, OR you can treat yourself to the Jack Daniels caramel sauce here.
- Save some of the pretzel crumbs and chocolate to drizzle over the top. It looks beautiful and tastes better.
- Cut this in small pieces. It is written for 10 servings but you could probably make it 12 unless your family is expert dessert consumers.
- Be sure not to over-whip the cream or you will have little granules of butter in the filling. Not pleasant.
- When you are folding the cream into the peanut butter use a rubber spatula and a gentle over and under movement.
- The cream cheese needs to be at a warm room temperature - very soft but not melted.
- Don't put the chocolate chips in the microwave. They'll melt in the hot cream - just keep stirring.
- Store in the refrigerator, tightly covered for up to 3 days.
- If your refrigerator has a strong smell (onions, fish, etc) the pie WILL take on that flavor.
📖 Variations
This recipe is absolutely amazing as it is but... there are a few little changes you can make to keep it from getting boring.
This recipe is super easy - definitely easy enough for a beginner. Here are some tips to help you get it right every time!
- Add chopped Reese's peanut butter cups to the top or add a layer of them between the ganache and the peanut butter mousse layers.
- Chopped salted peanuts on top
- Add the ganache to the mousse - it's a little more dense but more like a truffle
- Use a chocolate cookie crust
- Use a Ritz cracker crust
- Use white chocolate ganache
- Remove the chocolate and caramel completely and just use the peanut butter mixture - put whipped cream over the top
📚 Related recipes
If you love peanut butter as much as I do you'll love these peanut butter pots de creme.
Here are some more pies that you'll love!
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
📞 The last word
This peanut butter pie is totally addictive - especially if you are one of those people (like me ) that loves sweet and salty combinations. You can make it a day or two ahead of time, too.
I haven't tried to freeze it - I'm pretty sure it would freeze well although the pretzels on top might get a little soggy. If you're going to freeze it leave the pretzels off the top until it's time to serve.
It's the perfect pie for a special occasion but easy enough to be just a delicious dessert to finish a family meal.
If you have a bit more time give this Reese's Peanut Butter Cheesecake a try.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Chocolate Peanut Butter Pie with Pretzel Crust
Print Pin Recipe SaveEquipment Needed
Ingredients
Crust
- 2 cups pretzels, coarsely crushed. Reserve some for the top
- ⅓ cup butter, melted
Caramel Bottom Layer
- ½ cup caramel sauce, either homemade or commercial
Chocolate Bottom Layer
- 12 ounces chocolate chips, milk chocolate, bittersweet, semi sweet, dark, or a combination - reserve some for topping
- ¾ cup heavy cream
Peanut Butter Layer
- 1 ¼ cup peanut butter, creamy
- 8 ounces cream cheese, softened to a warm, room temperature
- ½ cup sugar
- 1 pint heavy cream
- ⅓ cup sugar
Optional
- Fleur de Sel
- Chocolate curls
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Instructions
Crust
- Preheat the oven to 350°.
- Add the melted butter to pretzel crumbs and toss with a fork.
- Press the mixture into a 10 inch pie plate, firmly.
- Bake for 10 minutes, or until set.
- Remove from oven and allow to cool completely.
Chocolate Layer
- Heat the ¾ cup of heavy cream to a simmer.
- Remove from heat and stir in the chocolate chips.
- Continue to stir until mixture is smooth and all of the chips are melted.
- Set aside.
Peanut Butter Layer
- Add the peanut butter and cream cheese to a mixer fitted with the paddle attachment.
- Beat until the peanut butter and cream cheese mix and soften.
- Add the ½ cup sugar and beat until there is no graininess.
- Set aside.
- In a clean mixer bowl, with the whip attachment whip the cream until it begins to thicken.
- Slowly add the ⅓ cup sugar as you continue to whip the cream until it is thick and fluffy.
- Do not overbeat.
- Carefully fold half of the whipped cream into the peanut butter mixture, be sure not to deflate the cream.
- Fold in the rest of the whipped cream.
Assembly
- Add the caramel to the prepared crust.
- Chill briefly. (10 -15 minutes, just to set)
- Spoon the chocolate on top of the caramel and chill for 10 minutes or so.
- Add the peanut butter mixture.
- Top with the reserved chocolate and pretzel crumbs
- Chill for at least 2 hours.
- Just before serving top with a sprinkle of Fleur de Sel if desired.
Notes
- If you don't want to bake the crust you can skip that part. It won't be as firm but it will still be delicious.
- You can use melted caramels, commercial caramel sauce, OR you can treat yourself to the Jack Daniels caramel sauce here.
- Save some of the pretzel crumbs and chocolate to drizzle for the top. It looks beautiful and tastes better.
- Cut this in small pieces. It is written for 10 servings but you could probably make it 12 unless your family is expert dessert consumers.
- Be sure not to over-whip the cream or you will have little granules of butter in the filling.
- When you are folding the cream into the peanut butter use a rubber spatula and a gentle over and under movement.
- Don't put the chocolate chips in the microwave. They'll melt in the hot cream - just keep stirring.
- Don't try to take this to an outdoor event in hot weather... it will lose its texture completely.
- Store in the refrigerator, tightly covered for up to 3 days.
- If your refrigerator has a strong smell (onions, fish, etc) the pie WILL take on that flavor.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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We'll never share your email or send you spam. Pinkie swear.First publish March 14, 2012. Last updated June 20, 2021 to add a clickable ingredients list.
Chickee
Is this 2 cups of pretzels whole or crushed?
Marye
crushed.
J Licata
I wanted to know could I use a metal pie plate for your recipe?
Marye
Yep!
Jenny
This was good and fun to make. Next time I’ll use half the amount of chocolate tho, it overpowered everything else. I bought the salted caramel sauce from Trader Joe’s and it was a nice addition., so think I’ll use more of that and less chocolate. Thx for the recipe!
Marye Audet
I'm glad you liked it. 🙂
Debra
Love this recipe especially the fresh whipped cream! I made my crust out of crushed peanut butter stuffed pretzels from Trader Joes :)...I also added more peanut butter since my dad loves his peanut butter! Replaced the sugar with confectioners sugar because I actually ran out of white sugar, but it did not make a difference . I took a lovely picture of mine, but am unable to post it.
Marye Audet
aww Debra can you post it in the Restless Chipotle Facebook page? I'd love to see it!
Jacqueline
My mom made this in a 9x13 pan and it worked out perfectly. I'm in love!
Marye Audet
Thanks for letting me know! I never thought about making it that way!
Karen
Do you think this pie would travel for an hour? I can make it and refrigerate for awhile before taking to the party.
Marye Audet
Yes, I'm sure it would be fine unless you are traveling in Texas or Arizona in an unair-conditioned truck when it's `105 degrees. 🙂
Karen
Ha! Thank you!
Tam
Marye, love your blog, I look forward to reading it every morning with my cup of tea!! This peanut butter pie makes my mouth water! I can't wait to surprise my husband with this recipe! Omgoosh he's gonna LOVE it!! On a side note concerning another recipe you've posted, candied jalapeños, I made them on Father's Day and everyone loved them! Even my super picky (adult) children 🙂 Thank you for sharing your recipes and you're stories, they always brighten up my day!
Marye Audet
Tam - thank you SO much! You've definitely made my day. <3
Erika
Hello! I'm excited to make this, but in the ingredients list it says to use 3/4 cup heavy cream for the chocolate layer & in the instructions it's only 1/3 cup. Which should be used?
Marye Audet
it's 12 oz chocolate to 3/4 cup cream. I've fixed it ... thanks!
Patricia @ Grab a Plate
I can just IMAGINE what this tastes like! So wonderful! Your photos bring this to life!
Marye Audet
Thank you so much!
Laura
Mary could I use a spring foam pan or nine inch glass pie plate???? Please let me know.
Marye Audet
Yes... I think you could use a springform... or carefully stack it up in a 9 inch pie plate. 🙂
Taylor Kiser
Your pie looks so delicious! I sure could go for a slice right now!
Marye Audet
Thank you, Taylor!
laura@motherwouldknow
My husband would eat half this pie at a sitting if I let him. But he'd have to fight me for the crumbs as I would already have finished the other half:) What a great combination of savory and sweet! If the crust didn't have to be baked, I'd make it this instant, but right now temps are hovering at about 100 degrees, so I'll wait until it gets below 90 to try this.
Marye Audet
WOW! Thats hot for you. We're at a chilly 85... I swear my kids are wearing hoodies.
Katie | Healthy Seasonal Recipes
Hi Marye! This looks so decadent and delicious! A perfect weekend treat! Happy Friday!
Marye Audet
Thanks! It really is.
Michelle
Math is definitely not my thing either, but this peanut butter pie is! Just looking at it is making me hungry! I think I'd have a hard time stopping at just one slice! Definitely a treat I need to make -- SOON!
Marye Audet
🙂 You'll love it. This is amazing.
Laurie
Thanks so much for this recipe! I made it for our company picnic todayand won the 2nd place ribbon! I used more butter in the crust and more cream to make the chocolate ganache -- but overall it worked well. Folks loved it!
Marye Audet
That's awesome!!
Sarah Walker Caron (Sarah's Cucina Bella)
This pie looks amazing. My family would totally go crazy for it.
Marye Audet
Thank you! We love it. 🙂