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Peanut Butter Pie

With a rich, creamy peanut butter filling, chocolate crust, and hot fudge sauce on top, this no-bake peanut butter pie might just remind you of a peanut butter cup in sliceable form!

Slice of peanut butter pie on plate with chopped peanuts for garnish

I’ve had peanut butter pies in the past, but they were just that—peanut butter. When I saw this pie, I was excited about putting all that peanut butter goodness into a chocolate cookie pie crust. Then, I saw that it didn’t just stop there. No, between the chocolate cookie pie crust and all that peanut butter goodness is a thin layer of chocolate. And if you think it stops there, you’re wrong, because there’s a hot fudge sauce to top it off. 

Why You’ll Love This Peanut Butter Pie Recipe

  • The best combination. It might not be as fancy as caramel and sea salt, but chocolate and peanut butter are an irresistible duo. If you love it in peanut butter cups (or chocolate peanut butter thumbprint cookies), you’ll love this peanut butter pie, too!
  • Great for any occasion. Whether you’re making it for a family get-together or just because you’re craving something sweet, this peanut butter pie is a guaranteed hit.
  • No-bake recipe. You don’t need to turn on your oven for this delicious dessert—not even for the crust! Just mix, chill, and enjoy. (For more no-bake recipes, see these 9 simple summertime no-bake desserts.)
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Overhead view of ingredients for peanut butter pie

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.


  • Chocolate wafer cookies – Nabisco’s chocolate wafers have sadly been discontinued. You can substitute Oreos (as noted at the bottom of the recipe) or make your own chocolate wafers (as seen in these photos).
  • Granulated sugar
  • Unsalted butter – Melt the butter in the microwave or a small pan on the stovetop.


  • Semisweet chocolate chips
  • Light corn syrup
  • Cream cheese – Let this come to room temperature; it will mix into the other ingredients more smoothly.
  • Creamy peanut butter – Don’t use natural peanut butter here. It varies too much from one brand to the next and even from the top of the jar to the bottom.
  • Vanilla extract – I use my homemade vanilla extract.
  • Dark brown sugar
  • Heavy cream – Substituting a lower fat option like half-and-half or whole milk simply won’t work. You need heavy cream to nail the perfect fluffy consistency.

Hot Fudge Sauce:

  • Chocolate – You’ll need a combination of milk chocolate and dark chocolate.
  • Heavy cream
  • Light corn syrup

What Is Light Corn Syrup?

Light corn syrup is a type of sweetener made from the starch of corn. Unlike dark corn syrup, which has a more robust caramel-like flavor, light corn syrup is clear and has a mild vanilla taste. In this peanut butter pie recipe, light corn syrup helps to create the perfect consistency in both the chocolate ganache filling and the hot fudge sauce.

How to Make Peanut Butter Pie

  • Make the crust. Grind the cookies in your food processor to form fine crumbs. Transfer the crumbs to a bowl, then stir in the sugar followed by the melted butter. Press into a pie pan and refrigerate.
  • Make the chocolate layer. Melt the chocolate chips, then stir in the corn syrup. Spread into the bottom of the crust.
  • Start the filling. Beat the cream cheese, peanut butter, vanilla, and brown sugar with an electric mixer on medium speed.
  • Beat the cream. Use the whisk attachment to beat the cream into soft peaks. Fold this into the peanut butter mixture. 
  • Chill. Pour the filing into the crust and freeze for at least 4 hours. 
  • Make the sauce. Place the chocolate in a heat-proof bowl. Bring the cream to a simmer over medium heat, then stir in the corn syrup and pour it over the chocolate. After 2 minutes, whisk to combine.
  • Serve. Cut the pie and serve with the fudge sauce drizzled over the top.
Overhead view of peanut butter pie in pan with 2 slices cut

Tips for Success

  • Know when soft peaks have formed. Soft peaks are formed when the peaks of whipped cream are just starting to hold their shape. When you lift the beaters out of the cream, a peak will form and then droop down.
  • Chill completely. The pie needs at least 4 hours in the freezer to set up properly. Cut it any sooner and it won’t slice nicely.
  • Let it sit on the countertop, if needed. Depending on the temperature of your freezer, this peanut butter pie might not be sliceable straight out of the freezer. If it’s too hard to cut, let it sit at room temperature for a few minutes to soften slightly.
Peanut butter pie in pie dish, sliced to show thick, fluffy filling

Serving Suggestions

  • Top with whipped cream. Add a dollop of sweetened whipped cream to each slice after plating.
  • Sprinkle with candy. Chopped Butterfinger bars, Reese’s Cups, or Reese’s Pieces would be a fun topping for this peanut butter pie.
  • Add a salty contrast. Sprinkle crushed pretzels over the top of the pie to add some crunch and salty flavor.
  • Make it nutty. Garnish each slice with chopped roasted peanuts.
Overhead view of peanut butter pie slice on plate with chopped peanuts

How to Store

After the sauce cools to room temperature, it can be covered tightly and refrigerated for up to 3 days. Warm it up in the microwave on medium heat for 30 seconds. Stir and repeat until warm.

The frozen peanut butter pie can be covered with aluminum foil and stored in the freezer for up to 3 days.

Slice of peanut butter pie on plate with tip eaten

More Peanut Butter and Chocolate Recipes

Peanut Butter Pie

Yield 1 9-inch pie (8-10 servings)
Prep Time 50 minutes
Total Time 50 minutes

This creamy peanut butter pie is made for peanut butter lovers!

Slice of peanut butter pie on plate with fudge sauce and peanuts


For the crust:

  • 30 chocolate wafer cookies (about 6 ounces/170g)*
  • 1 tablespoon granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted

For the filling:

  • 1/2 cup (85g) semisweet chocolate chips
  • 1/2 teaspoon light corn syrup
  • 8 ounces (226g) cream cheese, at room temperature
  • 1 cup (255g) creamy peanut butter
  • 2 tablespoons vanilla extract
  • 3/4 cup (150g) firmly packed dark brown sugar
  • 1 & 1/2 cups (355ml) heavy cream

For the hot fudge sauce:

  • 6 ounces (170g) milk chocolate, finely chopped
  • 6 ounces (170g) dark chocolate (64% cacao), finely chopped
  • 1 cup (236ml) heavy cream
  • 1/4 cup (59ml) light corn syrup


To make the crust:

  1. Using a food processor, finely grind the cookies. Transfer to a bowl and stir in the sugar. Add the butter, and mix until well combined.
  2. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Put the crust in the refrigerator.

To make the filling:

  1. Melt the chocolate chips in the microwave or a double boiler. Stir in the corn syrup. Spread the chocolate in a thin layer on the bottom of the chilled pie crust. Return the crust to the refrigerator.
  2. Using an electric mixer on medium speed, beat the cream cheese, peanut butter, vanilla, and brown sugar until well combined and smooth. Set aside.
  3. In another bowl, use the mixer with a whisk attachment to whisk the cream until soft peaks form. Gently fold the whipped cream into peanut butter mixture until uniform in color.
  4. Pour the mixture into the prepared crust and freeze for at least 4 hours. Once frozen, the pie can be covered with aluminum foil and kept in the freezer for up to 3 days.

To make the hot fudge sauce:

  1. Place both chocolates in a heat-proof bowl. Set aside.
  2. In a small saucepan, bring the cream to a simmer over medium heat. Stir in the corn syrup. Remove from the heat and pour over the chocolate. Allow to sit for 2 minutes. Starting in the center and working out to the edges, whisk the chocolate mixture in a circle until smooth.
  3. Spoon onto pieces of the pie before serving.
  4. After the sauce is cooled to room temperature, it can be covered tightly and kept in the refrigerator for 3 days. Rewarm sauce in the microwave on medium heat for 30 seconds. Stir and repeat until warm.


*You can substitute Oreos. Omit the sugar, use 2 cups of Oreo cookie crumbs (about 20 cookies or 200g) and 1/4 cup unsalted butter. Or if you're feeling ambitious, you can make homemade chocolate wafers for the crust.

Recipe adapted from Baked: New Frontiers in Baking.

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    49 Comments on “Peanut Butter Pie”

  1. I love this with a glass of icy milk and I always wondered if jelly on top would be good.

  2. Mm this looks lovely, peanut butter is just so good with anything remotely chocolatey or cookiey :). Looks delicious.

  3. This looks so good! I love peanut butter!

  4. Yum….looks very delicious. I love peanut butter…great combination with chocolate.

  5. Yummy!! I loved the Baked cookbook….looks great! Great pictures!

  6. Hey blog looks great! I’m new to blogging. Just wanted to share my blog..

  7. MOUTHWATERING. I live with a certain someone who is insane about pb + chocolate so would go over very well in our household!

  8. I LOVE LOVE LOVE YOUR BLOG! Have I ever told you that? haha I also love the last photo. YUM!!

  9. How could this not be good?? It looks wonderful even without the chocolate sauce!

  10. I have that book and how did I miss this recipe? I must go forth and make it!

  11. Wow, that looks really decadent. Mm..

  12. I am not the biggest peanut butter fan, though a PBJ sandwich does hit the spot now and then, but, THAT pie could make a believer out of me 😀
    You do very, very naughty things with cameras, and I love it! More, more!

  13. This looks so good!
    Also, I have wanted that cookbook for so long now and just haven’t gotten for myself, but I have given it as a gift. I was THIS close to keeping it…wish I had 😉

  14. I will have to make this for my Husband he will flip. Thanks for sharing!

  15. Otra receta deliciosa para hacerla en cuanto pueda. Un saludo

  16. Mmm I love chocolate and peanut butter together. That looks delicious!

  17. Weird, I have that book too and I missed that recipe. Not sure how as I love peanut butter. Looks good!

  18. I agree – peanut butter and chocolate are wonderful together! Yum!

  19. This looks *amazing*! I love the close up of the piece of pie, I’ll have to make this. I absolutely love peanut butter. Yum. Your blog is lovely!x

  20. I’m by no means a fan of peanut butter, but I think this post converted me. It looks and sounds absolutely amazing!! ♥ (@StephanieVelezR)

  21. I’d just like to say what an evil woman you are! Peanut butter..there is no better substance on the planet! Well besides chocolate. ANd you have both in one spot….must..resist temptation! It looks delicious though. Well done!

  22. Oh my gosh this looks amazing. I can’t wait to make this! I will make sure not to have people over so that I don’t have to share! Thanks for the recipe!!!!

  23. I love peanut butter pie! Have never made the cookie crust. I posted a recipe for one last year with a special topping. I must try this one–yum!

  24. How is it that you manage to find all the most sinfully deicious recipes is beyond me! But just don’t stop. 🙂

  25. chocolate and peanut butter do go incredibly well together. they look delicious in this pie.

  26. I agree. Whoever thought of putting the two together deserves a medal! This pie looks delicious! Good work!

    lm. x

  27. good



  28. oh my, i’m fairly certain i NEED this in my life.

  29. here there… totally missing ya recipes… hope everything is cool with you… check ya later!

  30. Sometimes I hate being the only one in the family who likes peanut butter. Cookies I can give away, but pies are harder to share. Maybe I’ll make this anyway.

  31. Wow. This looks delicious! Thanks for sharing!

  32. Not a huge peanut butter fan myself, but this looks delicious! My little guy and DH would love this.

  33. wow! I’ll definitely try this one – pictures are marvelous!

  34. I made this pie last weekend for a small dinner get-together at my friend’s house. I just put some peanut brittle bars on top for decoration. It was a huge hit and was gone in just a few minutes! And why not? It has all everybody’s favorites – Chocolate, peanut butter and cream cheese. Great work!

    And I’m going to love that book. 🙂

  35. Oh god yum. Peanut butter and chocolate are pretty much the best combination ever. I think the only other thing you could possibly do to this pie is put banana slices on top, because chocolate & peanut butter & banana is, if possible, even more explosive than just the first two alone. I am so making this asap.

  36. Ok, I just made this but can’t seem to get it out of the pan! Am I supposed to thaw it when I take it out of the freezer? I can only cut through the peanut butter part but not the chocolate layer + crust. Help! How does one get the pie inside one’s mouth? 😀

  37. Fancy or not this is on devilishly good pie, and I think it would be good with just about anything you can throw at it. Jelly, chocolate, or caramel on top would be great.

  38. Peanut butter + chocolate cookie crust = Perfection!! 🙂

  39. Chocolate and peanut butter I’m off now to buy some peanut butter and give this a try.

  40. Pingback: LOVE ON PRINT blog » Blog Archive » Inspired by PB

  41. Pingback: "sour cream coffee cake" magnolia bakery recipe - Save this peanut butter for a special occasion…like Sa

  42. If that isn’t a special dessert, I don’t know what is. The combo of chocolate and peanut butter is just divine.

  43. YUM! That is all I have to say! I bet this would be good frozen too…..hmmmmmmmmm. Thanks for the great content! I really enjoy your stuff!

  44. woops! Didn’t realize it WAS frozen! Now I feel silly! haha.

  45. Years ago I used to get a Peanut Butter Pie at Sam’s in Tiburon, CA. I have tried and tried to replicate, but have never quite done it the same. This recipe looks close! I can’t wait to give it a try.

  46. I want this and I want it now! Yum! Great blog.

  47. Pingback: Let there be pie

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