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Home » Recipes » Pie Recipes

Chocolate Peanut Butter Pie (No Bake)

Published: May 15, 2020 Last Updated: Sep 7, 2021 by Marye 1543 words. | About 8 minutes to read this article.

Creamy chocolate peanut butter pie has layers of caramel, chocolate ganache, and peanut butter mousse in a salty pretzel crust. Salty, sweet, creamy, rich, crunchy and delicious - it will tame the most vicious sweet tooth in a flash.
Total time 2 hours 55 minutes
Jump to Recipe
Peanut butter pie with a slice taken out to show the texture of the filling.

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!

Finished pie in a white pan with a slice taken out to show texture.
Chocolate peanut butter pie is a decadent, no bake dessert that's perfect for summer!
Jump to:
  • ❤️ Why you'll love this recipe
  • 🥘 Ingredients
  • 🔪 Instructions
  • 💭 Tips
  • 📖 Variations
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

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!

🥘 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 by step images showing how to make this chocolate peanut butter pie.
This is the best chocolate peanut butter pie you ever ate!

Step one

  1. Make the crust by mixing the butter and pretzel crumbs in a medium mixing bowl.
  2. Firmly press into a pie plate.
  3. 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

  1. Heat the cream to a simmer and add the chocolate chips.
  2. Stir until completely melted and smooth.
  3. Beat the peanut butter and cream cheese until well blended and smooth.
  4. Beat in the sugar.
  5. Fold in the whipped cream to the peanut butter mixture.

Step three

  1. Add the caramel to the cooled crust.
  2. Chill for 10 minutes or so.
  3. Add the chocolate ganache layer.
  4. Chill until firm.
  5. Spoon on the peanut butter mousse and add the toppings.
  6. Chill thoroughly before serving.

You'll need the following items to make this recipe successfully.

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  • 8-inch or 9-inch glass pie pan
  • Hand mixer or stand mixer
  • Rubber spatula
  • Medium sauce pan
  • Plastic wrap
  • Measuring cups and spoons

💭 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
Melted chocolate ganache being spooned into a pie crust.
A layer of chocolate truffle goes over the caramel layer of this easy peanut butter pie.

📚 Related recipes

Here are some more pies that you'll love!

  • Cinnamon Candy Apple Pie
  • Blueberry Peach Cobbler
  • Crock Pot Caramel Apple Dump Cake
  • German Apple Pie

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.

📖 Recipe

Finished pie in a white pan with a slice taken out to show texture.
4.64 from 33 votes

Chocolate Peanut Butter Pie with Pretzel Crust

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Creamy chocolate peanut butter pie has layers of caramel, chocolate ganache, and peanut butter mousse in a salty pretzel crust. Salty, sweet, creamy, rich, crunchy and delicious - it will tame the most vicious sweet tooth in a flash.
Course Dessert
Cuisine American - Southern
Prep Time: 30 minutes
Cook Time: 10 minutes
Chilling time: 2 hours 15 minutes
Total Time: 2 hours 55 minutes
Servings:10
Calories:870
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand mixer
  • Pie Pan
  • rubber spatula

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

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

Calories: 870kcal | Carbohydrates: 69g | Protein: 14g | Fat: 62g | Saturated Fat: 31g | Cholesterol: 135mg | Sodium: 511mg | Potassium: 320mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1540IU | Vitamin C: 0.6mg | Calcium: 129mg | Iron: 2mg

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    First publish March 14, 2012. Last updated June 20, 2021 to add a clickable ingredients list.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Karen

      August 19, 2017 at 4:35 pm

      Do you think this pie would travel for an hour? I can make it and refrigerate for awhile before taking to the party.

      Reply
      • Marye Audet

        August 21, 2017 at 3:34 pm

        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

        August 24, 2017 at 11:35 am

        Ha! Thank you!

    2. Tam

      July 02, 2017 at 9:42 am

      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!

      Reply
      • Marye Audet

        July 02, 2017 at 12:17 pm

        Tam - thank you SO much! You've definitely made my day. <3

    3. Erika

      May 13, 2017 at 8:17 am

      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?

      Reply
      • Marye Audet

        June 05, 2017 at 3:22 pm

        it's 12 oz chocolate to 3/4 cup cream. I've fixed it ... thanks!

    4. Patricia @ Grab a Plate

      August 12, 2016 at 9:31 pm

      I can just IMAGINE what this tastes like! So wonderful! Your photos bring this to life!

      Reply
      • Marye Audet

        August 15, 2016 at 11:48 am

        Thank you so much!

      • Laura

        September 02, 2016 at 5:15 am

        Mary could I use a spring foam pan or nine inch glass pie plate???? Please let me know.

      • Marye Audet

        September 02, 2016 at 8:36 pm

        Yes... I think you could use a springform... or carefully stack it up in a 9 inch pie plate. 🙂

    5. Taylor Kiser

      August 12, 2016 at 8:07 pm

      Your pie looks so delicious! I sure could go for a slice right now!

      Reply
      • Marye Audet

        August 15, 2016 at 11:48 am

        Thank you, Taylor!

    6. laura@motherwouldknow

      August 12, 2016 at 5:36 pm

      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.

      Reply
      • Marye Audet

        August 15, 2016 at 11:49 am

        WOW! Thats hot for you. We're at a chilly 85... I swear my kids are wearing hoodies.

    7. Katie | Healthy Seasonal Recipes

      August 12, 2016 at 2:38 pm

      Hi Marye! This looks so decadent and delicious! A perfect weekend treat! Happy Friday!

      Reply
      • Marye Audet

        August 15, 2016 at 12:14 pm

        Thanks! It really is.

    8. Michelle

      August 12, 2016 at 12:02 pm

      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!

      Reply
      • Marye Audet

        August 15, 2016 at 12:15 pm

        🙂 You'll love it. This is amazing.

    9. Laurie

      June 21, 2016 at 8:27 pm

      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!

      Reply
      • Marye Audet

        June 24, 2016 at 5:49 pm

        That's awesome!!

    10. Sarah Walker Caron (Sarah's Cucina Bella)

      May 21, 2016 at 7:22 am

      This pie looks amazing. My family would totally go crazy for it.

      Reply
      • Marye Audet

        May 21, 2016 at 8:52 am

        Thank you! We love it. 🙂

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