Chocolate Peanut Butter Pie

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I think one of the best food combinations is peanut butter and chocolate. They are a match made in Heaven! If you also love the pairing, this silky, no bake, Chocolate Peanut Butter Pie is out of this world delicious!

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Just a few simple ingredients to this mouth-watering chocolate and peanut butter pie with a Reese’s Peanut Butter Cups topping. And it’s quick! If you are a fan of chocolate and peanut butter together, this no bake pie is a must make! The perfect chilled pie for any occasion.

It’s seriously addictive. You better make two 😉

Just a few simple ingredients to this mouth-watering chocolate and peanut butter pie with a Reese's Peanut Butter Cups topping. And it's quick! If you are a fan of chocolate and peanut butter together, this is a must make! The perfect chilled pie for any occasion.

What you’ll need

  • Electric hand mixer or stand mixer
  • Chocolate pie crust– I just used a store bought pie shell, but you could definitely make your own from scratch!
  • Chocolate magic shell– this is the stuff that pours on like chocolate syrup and then hardens into a shell and it’s perfect for this pie. Linked here if you can’t find it in stores.
  • Reese’s peanut butter cups– For the topping, you measure this with your heart. You can also add peanut butter and chocolate chips on top instead of the cups. Or mix some chopped Reese’s into the filling.
  • Cream cheese– keeps the filling from being overly sweet
  • Cool Whip– or make whipped cream from scratch, if you prefer
  • Peanut butter– For the filling. I use smooth, but crunchy would be great! Substitute any nut butter you like.
Just a few simple ingredients to this mouth-watering chocolate and peanut butter pie with a Reese's Peanut Butter Cups topping. And it's quick! If you are a fan of chocolate and peanut butter together, this is a must make! The perfect chilled pie for any occasion.

How to make it

Bring the cream cheese to room temperature and place the softened cream cheese in a mixing bowl. Whisk with an electric mixer until smooth. Add in the peanut butter and whisk again until combined. Add in Cool Whip and mix again until smooth.

Spoon the filling into the chocolate pie crust and smooth until even. Pour the magic chocolate shell over the filling until covered. I used approximately half of the bottle. Just eyeball for how much you think is enough.

Sprinkle over the chopped Reese’s cups. Measure the Reese’s with your heart, I used about 1/2 cup. You can also mix some into the filling for extra chocolate peanut butter yumminess.

Freeze about 15 minutes until the chocolate is set and cut into slices. Don’t let it freeze too long or the filling will be too solid. If that happens, bring the pie to room temperature before serving.

Store leftovers in the refrigerator up to 5 days.

Just a few simple ingredients to this mouth-watering chocolate and peanut butter pie with a Reese's Peanut Butter Cups topping. And it's quick! If you are a fan of chocolate and peanut butter together, this is a must make! The perfect chilled pie for any occasion.

Tips and Suggestions

  • Store the pie in the refrigerator. If it’s frozen, bring to room temperature before serving because the filling will be solid and hard to eat right from the freezer.
  • This pie can be made in advance.
  • Try chunky peanut butter in the filling for crunch. You can use any nut butter you prefer, or leave it out completely.
  • Use peanut butter and/or chocolate chips for the topping in place of Reese’s.
  • Refrigerate leftovers up to 5 days.

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Just a few simple ingredients to this mouth-watering chocolate and peanut butter pie with a Reese's Peanut Butter Cups topping. And it's quick! If you are a fan of chocolate and peanut butter together, this is a must make! The perfect chilled pie for any occasion.

Chocolate Peanut Butter Pie

Steph Gigliotti
The perfect no bake pie for a chocolate peanut butter lover
5 from 4 votes
Prep Time 20 minutes
freezing 15 minutes
Total Time 35 minutes
Course Dessert
Servings 6 slices
Calories 535 kcal

Ingredients
  

  • 1 Chocolate pie crust
  • 7.25 ounces Hershey’s chocolate magic shell
  • 8 ounces cream cheese room temperature
  • 8 ounces Cool Whip
  • 1/2 cup peanut butter
  • 1/2 cup Reese’s peanut butter cups chopped
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Instructions
 

  • Bring the cream cheese to room temperature. Place the softened cream cheese in a bowl and mix with an electric mixer until smooth. Add in the peanut butter and whisk again until combined. Add in Cool Whip and mix again until smooth.
  • Spoon the filling into the chocolate pie crust and smooth until even. Pour the magic chocolate shell over the filling until covered. I used approximately half of the bottle; use as much or as little as you’d like.
  • Sprinkle the chopped Reese’s cups over the top of the magic chocolate shell topping.
  • Freeze 15 minutes or until the chocolate is set and cut into slices.
  • Store leftovers in the refrigerator up to 5 days.

Notes

  • Nutrition information is provided as a courtesy and may vary.
  • Store the pie in the refrigerator. If it’s frozen, bring to room temperature before serving because the filling will be solid and hard to eat right from the freezer.
  • This pie can be made in advance.
  • Try chunky peanut butter in the filling for crunch. You can use any nut butter you prefer, or leave it out completely.
  • Use peanut butter and/or chocolate chips for the topping in place of Reese’s.
  • Refrigerate leftovers up to 5 days.

Nutrition

Calories: 535kcalCarbohydrates: 52gProtein: 11gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 46mgSodium: 348mgPotassium: 370mgFiber: 3gSugar: 38gVitamin A: 587IUVitamin C: 0.1mgCalcium: 111mgIron: 1mg
Keyword chocolate peanut butter, no bake desserts, Reese’s cups, silk pie
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