If you’re a fan of chocolate and peanut butter, this no-fuss Peanut Butter and Chocolate Pie will hit the sweet spot. It’s rich, creamy, and layered with bold flavors from the chocolate almond crust to the fluffy peanut butter filling. The best part? You don’t even need to turn on the stove beyond a quick bake for the crust.

A hand holding a fork is poised to take a bite from a slice of peanut butter and chocolate pie on a white plate. In the blurred background, more pie in a glass dish and a pile of cocoa powder are visible.

This is one of my favorite make-ahead desserts for potlucks or family dinners. It sets beautifully in the fridge, slices clean, and gets rave reviews every time. Plus, it uses simple ingredients with no boxed mixes or fancy tools required.

A close-up, eye-level shot of a piece of peanut butter and chocolate pie on a white plate, with a fork cutting into it, showing the distinct layers of chocolate crust and creamy peanut butter filling. A blurred pie in the background and a striped napkin are also visible.

Ingredients

For the Crust:

Almond flour
Cocoa powder
Sugar/sweetener
Butter

For the Filling:

Creamy peanut butter
Cream cheese
Powdered sugar
Vanilla extract
Heavy whipping cream

A flat lay of ingredients for peanut butter and chocolate pie on a white surface, clearly labeled: heavy whipping cream, butter, creamy peanut butter, cocoa powder, sugar, almond flour, powdered sugar, vanilla extract, and cream cheese.

How To Make Peanut Butter and Chocolate Pie

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating the oven to 350°F. Lightly butter a 9-inch pie pan or use a non-stick spray. This recipe works best with a deep-dish pie plate so you can load up the creamy filling without spillage.

In a medium mixing bowl, combine the almond flour, cocoa powder, sugar, and melted butter. Stir until the mixture resembles damp sand. Press the crust mixture firmly into the bottom and up the sides of the prepared pie pan using a flat-bottomed measuring cup to get an even surface.

An overhead shot of a white bowl containing a mixture of dark brown crumbs, likely a chocolate crust mixture, with a wooden spoon resting in it. In the background, a small white bowl holds a dollop of creamy peanut butter, and a blue and white striped cloth is visible on the right.

Bake the crust for 10 minutes, then remove it from the oven and let it cool completely. This gives the crust a toasty chocolate flavor and keeps it from getting soggy.

While the crust cools, prepare the filling. Use a hand mixer or stand mixer to beat the peanut butter, softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl until smooth and creamy.

A white mixing bowl containing a block of cream cheese, a scoop of peanut butter, and a pile of powdered sugar, with a white measuring cup holding milk or cream in the background. A blue and white striped cloth is on the right side of the bowl.

In a separate bowl, whip the heavy cream with a balloon whisk or electric mixer until stiff peaks form. This takes about 2–3 minutes with a mixer on high speed. Gently fold the whipped cream into the peanut butter mixture in batches, being careful not to deflate the cream.

A white mixing bowl with creamy white whipped topping on top of a light brown, possibly peanut butter, mixture.

Spoon the fluffy filling into the cooled crust. Use an offset spatula or the back of a spoon to smooth the top.

A top-down view of a glass pie dish filled with a smooth, light tan peanut butter mixture, set on a white textured surface next to a blue and white striped cloth.

Cover and refrigerate the pie for at least 2 hours, or until set and chilled through. Slice and serve cold, topped with extra whipped cream or chocolate shavings if you’d like.

A close-up overhead shot of a slice of peanut butter and chocolate pie on a white plate with a fork inserted into it, ready to be eaten.

Chef Jenn’s Tips

Make sure the cream cheese is completely softened or it won’t blend smoothly into the peanut butter mixture.
Want a firmer crust? Add a tablespoon of almond butter or more butter for binding.
Try using dark cocoa powder for a deeper chocolate flavor in the crust.
Garnish with chopped peanuts, mini chocolate chips, or a drizzle of melted chocolate just before serving.

Make It A Meal

This pie is perfect after a casual dinner of grilled chicken or burgers. It also works well as a stand-alone treat at a brunch buffet or summer cookout.

An overhead shot of a slice of peanut butter and chocolate pie on a white plate, positioned slightly off-center to the right. To the left of the plate is a silver pie server, and below it, a small white ramekin holds a swirl of peanut butter. To the upper right of the plate is a pile of cocoa powder, and to the far right, a silver fork rests on a blue and white striped cloth. The background is a white marble surface.

Storage

Store leftovers in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days. You can also freeze the pie (unfrosted) for up to 1 month. Thaw overnight in the fridge before serving.