Chocolate Peanut Butter Pie is a family-favorite dessert! This simple vegan recipe features a creamy chocolate peanut butter filling nestled in a graham cracker crust that’s topped with coconut whip. It looks impressive and tastes amazing, but is so quick and easy to whip up! Perfect for special occasions or your next potluck or summer barbecue.

Have you ever had that one dessert that you just couldn’t stop thinking about until you got another piece? That’s this chocolate peanut butter pie for me. It’s the perfect amount of creamy richness to keep you coming back for more!

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Not only is peanut butter chocolate pie a great no-bake dessert for summer, but it’s also a major favorite to bring to potlucks, for serving during the holidays and is a family favorite we love to enjoy for really any celebration. This irresistible, yet super easy dessert is a total crowd pleaser that both the adults and kids will enjoy.

Ingredients needed

This peanut butter pie no bake recipe could not get any easier! Here’s what you’ll need to make it:

  • Crust. We’re using a graham cracker crust for this pie. You can buy a pre-made graham cracker crust from the store to save time, but I prefer a homemade crust. It’s quick + easy to make with graham cracker crumbs, melted butter, sugar and a touch of cinnamon.
  • Filling. The filling is made up of powdered sugar, vegan cream cheese, peanut butter and vegan whipped cream. If you want to make this a peanut butter chocolate pie, you’ll want to add 3 tablespoons cocoa powder too.
  • Toppings. I typically top this pie with coconut whipped cream and shaved chocolate, but some other options are chopped peanut butter cups, graham cracker crumbs and/or fresh fruit.
Peanut butter chocolate pie that has a slice removed.

Steps for making this dessert

For the full, printable recipe, reference the recipe card at the bottom of the page.

  1. Prep. Preheat the oven to 375 degrees F and lightly grease an 8-inch pie pan.
  2. Make the crust. Place the graham crackers in a food processor and pulse until you get the texture of bread crumbs. Add in the sugar, butter and cinnamon, and pulse to combine. Pour the mixture into the pie dish and firmly press into the bottom and the sides of the dish. Bake for 7 minutes and let cool in the fridge while you prepare the filling.
  3. Make the filling. Mix the powdered sugar, cream cheese, peanut butter and whipped cream (plus the cocoa powder if using) in a medium bowl. You can do this with a hand mixer as desired. Pour the peanut butter filling into the crust and spread the mixture out evenly and then place it in the fridge for at least an hour (2-3 hours if you have a bit more patience).
  4. Serve. Add toppings of choice and ENJOY!
Slice of chocolate peanut butter pie on a white plate.

Tips for recipe success

A few notes for the perfect peanut butter pie no bake dessert!

  • Graham crackers. Many graham crackers have honey in them, so check that yours don’t if you want this pie to be fully vegan. The Kroger brand of graham crackers are plain without any honey. Many of the chocolate ones also don’t have honey.
  • Cream cheese. Allow the cream cheese to fully soften to room temperature, so it is easy to mix and the filling doesn’t end up lumpy.
  • Storing the pie. Before covering the peanut butter chocolate pie to refrigerate, I like to just barely push a few toothpicks into the top of the pie, so that the plastic wrap doesn’t stick to the topping.

Frequently asked questions

How can I make a gluten free chocolate peanut butter pie?

To make this pie gluten free, simply use gluten free graham crackers for the crust. All of the other ingredients in the recipe are naturally gluten free!

Is there a way to make the crust without a food processor?

Yes, if you don’t have a food processor, you can use a high-powered blender. You also can crush them manually, by placing the graham crackers in a large ziplock bag, and rolling over them with a rolling pin, wine bottle or something else heavy. Just make sure to get all of the crackers good and crushed!

Is it necessary to bake the crust?

The crust will hold together best if baked, however, if you prefer not to bake it that will work. I recommend still placing it in the fridge while you’re making the filling.

Can you make this pie ahead of time?

Because of the necessary refrigeration time, chocolate peanut butter pie is a great make-ahead dessert! You can make the pie up to 2 days in advance. Cover and refrigerate before adding any toppings. You can also make just the crust up to 2 days ahead of time. Cover and refrigerate up to 2 days before adding the filling.

Can I freeze this pie?

This pie actually does freeze really well! I do however suggest freezing it without any topping. Once frozen it can be stored for up to 3 months. When you’re ready to enjoy the pie just place it in the fridge overnight to allow it to thaw. Then top with whipped cream before serving!

Storage tips

Leftover pie will keep well, covered, in the refrigerator for up to about 4 to 5 days. I seriously doubt it will last that long, though!

Piece of vegan chocolate pie topped with whipped cream.

More delicious vegan desserts

Looking for vegan sweet treats? Give these favorites a try!

As usual, if you end up making this recipe, be sure to come back and let me know what you think! Or snap a quick photo and tag me on Instagram @foodwithfeeling! I ALWAYS love to see what y’all are making from the blog!

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Chocolate Peanut Butter Pie topped with coconut whipped cream.

Chocolate Peanut Butter Pie


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5 from 1 review

  • Author: Brita Britnell
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan

Description

Chocolate Peanut Butter Pie is a family-favorite dessert! This simple vegan recipe features a creamy chocolate peanut butter filling nestled in a graham cracker crust that’s topped with coconut whip. It looks impressive and tastes amazing, but is so quick and easy to whip up! Perfect for special occasions or your next potluck or summer barbecue.


Ingredients

Scale

For the crust:

  • 1 1/2 cups of graham cracker crumbs (chocolate or regular)* about 10 sheets of graham crackers*
  • 1/4 cup of white sugar
  • 6 tablespoons of vegan butter, melted
  • 1/2 teaspoon of cinnamon

For the pie filling:

  • 1/2 cup of powdered sugar
  • 7 oz of vegan cream cheese, softened
  • 1/2 cup of peanut butter
  • 1 1/2 cup of vegan whipped cream (I love the Coco Whip brand)
  • 3 tablespoons of cocoa powder (optional)

Optional toppings:

  • Coconut whip
  • Chopped dairy free peanut butter cups
  • Shaved chocolate
  • Graham cracker crumbs
  • Fruit

Instructions

  1. Preheat the oven to 375 degrees F and lightly grease an 8-inch pie pan.
  2. To make the graham cracker crumbs, place the crackers in a food processor and pulse until you get the texture of bread crumbs. 
  3. Add in the sugar, butter, and cinnamon, and pulse to combine.
  4. Pour the mixture into the pie pan and firmly press the mixture into the bottom and the sides of the pan. Bake for 7 minutes and let cool in the fridge while you prepare the filling.
  5. Mix the powdered sugar, cream cheese, peanut butter and whipped cream (plus the cocoa powder if using) in a medium bowl. You can do this with a hand mixer as desired.
  6. Pour the peanut butter mixture into the graham cracker crust and spread the mixture out evenly and then put in the fridge for at least an hour (2-3 hours if you have a bit more patience).
  7. Add toppings of choice and ENJOY!

Notes

*Many graham crackers have honey in them, so check that yours don’t if you want it to be fully vegan. The Kroger brand of graham crackers are plain without any honey. Many of the chocolate ones also don’t have honey.

  • Prep Time: 15 minutes
  • Chill time: 1 hour
  • Category: Dessert
  • Method: Bake
  • Cuisine: American