This Chocolate Peanut Butter No Bake Pie makes a super easy no-bake dessert for a holiday dinner or party. However, with all the chocolatey peanut butter deliciousness no one will ever know that it was made with greek yogurt.
Pie is a must for any of our family holiday dinners or parties, whether it is for Thanksgiving, Christmas, Easter, New Year’s, or just a weekend get-together, this Chocolate Peanut Butter No Bake Pie is always a favorite dessert.
For Mr. Flavor Mosaic, this dessert has the required ingredient to quality as dessert – Chocolate! For him, if it is not chocolate, it is not dessert. Yes he has told me this on more than one occasion. Since this pie includes peanut butter in addition to chocolate, that just takes it over the top! I don’t often bake chocolate and peanut butter desserts in our house because they will be gone in less than 24 hours. Chocolate and peanut butter are absolutely Mr. Flavor Mosaic’s favorite flavor combination.
While this Chocolate Peanut Butter No Bake Pie is special enough for a special occasion, gourmet dinner, holiday meal, or party, it is so easy to make, you may want to make it any time you want a delicious dessert. With the greek yogurt added and no cream cheese, it is a little lighter. I would not call it healthy, but you may feel a little less guilty.
Essentially this pie is made in 3 easy steps. Start with a chocolate cookie pie crust. To keep it a no bake pie, I used a store-bought Oreo cookie pie crust. However, you could crush some Oreo cookies and add melted butter and bake in the oven to make your own chocolate cookie pie crust.
The next layer of this delicious Chocolate Peanut Butter No Bake Pie is the peanut butter layer. To make the peanut butter pie filling, all you need is peanut butter (of course), greek yogurt, and sweetened condensed milk. That is it! It is so easy!
For the next layer of our Chocolate Peanut Butter No Bake Pie, you will need a 12 ounce package of milk chocolate chips and heavy whipping cream. That is it. Only 2 ingredients required. Surprising, isn’t it. Just melt the chocolate chips in the microwave and whip the heavy cream into soft peaks and combine. It is just so simple I’m almost embarrassed to call it a recipe.
Refrigerate the Chocolate Peanut Butter No Bake Pie pie overnight. When you are ready to serve, add a spoonful of whipped cream to the top of pie, and voila! You have a beautiful, impressive Chocolate Peanut Butter Pie that people will think you slaved over! Ha! Have we got them fooled!
If you like this recipe, be sure to follow me on:
Email | Facebook | Twitter | Pinterest | Google+ | Instagram
- 1 chocolate Oreo cookie premade pie crust
- 1 cup smooth peanut butter
- 1/2 cup Greek yogurt
- 1/3 cup sweetened condensed milk
- 1 cup Heavy Whipping Cream
- 1/2 cup Heavy Whipping Cream
- 12 oz milk chocolate chips
- In a large bowl or stand mixer whip the heavy cream until it forms soft peaks and has the consistency of whipped cream, like Cool Whip. (This whipped cream will then be divided between the two layers - 1 cup whipped cream for the Peanut Butter layer, and 1/2 cup for the Chocolate layer.)
- In a medium bowl stir together the peanut butter, Greek yogurt, and sweetened condensed milk.
- Add 1 cup whipped cream to the peanut butter mixture and mix well.
- Spoon the peanut butter pie filling into the prepared chocolate Oreo cookie pie crust.
- Melt the chocolate chips with about 2 tablespoons of heavy cream in the microwave for about 30 seconds at a time. May have to repeat 3 times or so. Let cool for a couple of minutes.
- Add 1/2 cup whipped cream (be sure it is whipped) to the melted chocolate and stir until combined.
- Pour the chocolate pie filling on top of the peanut butter layer. Let chill in the refrigerator overnight.
- The next day remove the Chocolate Peanut Butter pie from the refrigerator and let it sit for about 5 minutes. Slice and serve topped with whipped cream.
Be sure to pin this recipe to save for later.
For more easy-to-make holiday pies, check out these other recipes from Flavor Mosaic.
No Bake Peanut Butter Butterfinger Pie
No Bake Banana Pudding Cream Pie
Chocolate Glazed Chocolate Tarts
cakespy says
This is my favorite style of pie!! This looks absolutely perfect visually, and the flavors sound just as good. I can’t wait to try this pb+choc masterPIEce!
Michele says
Thank you!
Jamie says
The instructions on the recipe are a little off. I was able to understand it but I think 3. should really be 5. And there is no condensed milk in the chocolate layer, correct? Just in the peanut butter layer?
Michele says
Hi Jamie. Yes. You are right. I corrected the instructions so the steps are in order.
Jamie says
Thank you! Making this again today!
Leanne says
the directions are confusing
Michele says
Hi Leanne, after reading through the instructions again, they were somewhat confusing because I realized one of the steps was out of order. I corrected that. So hopefully, the instructions are easier to follow now.
Anna @ Anna Can Do It! says
This pie looks amazingly rich and moist! I can’t even tell how much I love peanut butter and chocolate, so it must be delicious! – Love, Anna
Newe H. says
Never seen or heard of 1/5 of an ingredient in cooking before. Should it be 1/3, 1/4, 1/8 or perhaps 1/2?
Michele says
Thank you so much for bringing this to my attention. I have corrected this. The correct amount is 1/3.
Brian says
Hello,
I am fairly new to cooking in general. I followed directions and everything turned out ok except for the chocolate layer. The chocolate is hard and is not creamy like the peanut butter layer. Any suggestions on maybe what I should have done differently?
Thank You,
Brian
Michele says
Did you whip the heavy cream so it has the consistency of whipped cream, like Cool Whip, before adding to the melted chocolate? The other thing is to let the melted chocolate cool a little before adding the whipped cream.
Brian says
I did make it like whip cream however, I did not let it cool before stirring together. I will try that next time.
Thank you for the suggestion!