A Silky, No-Bake Delight for Chocolate & Peanut Butter Lovers Alike

Is there a more divine pairing than chocolate and peanut butter? This Chocolate Bottomed Peanut Butter Pie is the ultimate indulgence for dessert lovers. It features a crunchy, buttery chocolate cookie crust, a silky-smooth peanut butter cheesecake filling, and a luscious layer of chocolate ganache on top.

Each bite is sweet, rich, creamy, and just a little bit sinful—and it’s completely no-bake. Perfect for summer gatherings, special celebrations, or when you’re simply craving something decadent and foolproof.

🌟 Why You’ll Love This Pie

✅ No oven required – Great for warm weather or quick prep
✅ Three indulgent layers – Crunchy crust, creamy center, ganache topping
✅ Make-ahead friendly – Chill it and forget it
✅ Crowd-pleasing – A classic flavor combo everyone adores
✅ Flexible toppings – Customize with nuts, shaved chocolate, or a drizzle of peanut butter

🧾 Ingredients Overview

For the Chocolate Crust:

1½ cups chocolate cookie crumbs – About 20 crushed chocolate sandwich cookies (like Oreos)
¼ cup granulated sugar – Adds just a bit of sweetness and helps bind the crust
⅓ cup unsalted butter, melted 🧈 – Creates that perfect, pressable texture

For the Peanut Butter Filling:

1 cup creamy peanut butter 🥜 – Smooth and rich; use shelf-stable for best consistency
8 oz cream cheese, softened 🧀 – Adds a tangy, cheesecake-like base
1 cup powdered sugar 🍚 – Dissolves easily and keeps the filling airy
1 tsp vanilla extract 🌿 – Enhances the peanut butter’s depth
1 cup heavy cream, whipped 🥛 – Folds into the filling for lightness

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips 🍫 – Use quality chips for best melt and taste
½ cup heavy cream 🥛 – Creates a silky, pourable ganache

👩‍🍳 Step-by-Step Instructions

1️⃣ Prepare the Chocolate Crust

In a bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter.
Mix until fully moistened.
Press the mixture firmly into the bottom of a 9-inch pie dish. Use the back of a spoon or measuring cup to compact.
Chill in the fridge while you prepare the filling.

Pro Tip: Freeze the crust for 15 minutes to really set it before filling.

2️⃣ Make the Peanut Butter Filling

In a large bowl, beat together the peanut butter and softened cream cheese until smooth and fluffy.
Add powdered sugar and vanilla, and mix until fully incorporated.
Fold in the whipped heavy cream using a spatula, working gently to keep the mixture airy and smooth.

You can whip your own cream to stiff peaks, or use store-bought whipped topping in a pinch.

3️⃣ Fill the Pie Crust

Spoon the peanut butter filling into the chilled crust.
Smooth the top evenly with a spatula.
Return to the refrigerator while you make the ganache.

4️⃣ Make the Chocolate Ganache

In a small saucepan, heat ½ cup heavy cream just until it begins to simmer.
Pour the hot cream over 1 cup of chocolate chips in a heatproof bowl.
Let sit for 1 minute, then stir slowly until melted and smooth.

Ganache too thick? Add 1–2 tablespoons of hot cream.

5️⃣ Top with Chocolate Ganache

Pour the ganache over the peanut butter layer.
Gently spread with an offset spatula for an even layer.
Tap the pie pan lightly on the counter to settle the top.

6️⃣ Chill and Set

Cover loosely and refrigerate for at least 4 hours, or overnight if possible.
This allows the filling to firm up and the layers to meld beautifully.

7️⃣ Garnish & Serve

Top slices with:
- Whipped cream
- Chopped roasted peanuts
- Chocolate curls or shavings
- A drizzle of melted peanut butter for extra drama

Slice with a sharp knife and serve cold. Prepare for compliments!

❄️ Storage Tips

Refrigerator: Store covered for up to 4–5 days.
Freezer-friendly: Freeze for up to 1 month—wrap tightly and thaw in fridge before serving.

🧁 Tips for Success

Use room temp cream cheese for a smoother filling.
Chill between layers for better definition when slicing.
Use a serrated knife dipped in warm water for clean cuts.
Make it gluten-free with GF cookies for the crust!