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No Bake Chocolate Peanut Butter Pie

The story of my “love me more” pie.

No Bake Pie

I have a couple confessions to make.  First, I used to dislike pie {I know, right?} Second, I’m not really all that into chick flicks.  The latter changed the moment I watched The Waitress which is about a small town girl who feels trapped by her life, finding solace in baking, specifically pies.  Keri Russell captures the unhappy heart of her character, Jenna so well and I found myself mesmerized by her pouring the filling or slathering the toppings onto her pies as if they were a manifestation of the beauty she longed to release but could never find a way to express except through her pies.  She assigns an appropriate name for each of her creations, tied to how she feels when she’s baking them whether they be savory creations {“bad baby pie,” a quiche with egg and brie cheese with a smoked ham center} or sweet, {“Earl murders me because I’m having an affair” pie with smashed blackberries and raspberries in a chocolate crust}.  This movie is primarily what seduced me into pie-lusting.  I’d always had a fondness for whipping up batter to bake into cakes and such but never did I realize the classic versatility of pie making.  Since then, I’ve even incorporated them into my videos like my apple pie baked apples with my favorite, perfect crust.

Today, I made you chocolate peanut butter pie.  Not only does it taste like chocolate truffles swirled with peanut butter cheesecake, it only takes 20 minutes to whip up from start to finish and is completely no-bake.  If I had to name this pie, I think I’d name him “love me more pie” as peanut butter and chocolate are a match made in heaven and I do believe that J fell a little bit more in love with me the moment he bit into his first forkful.  Precisely speaking, his eyes lit up and he leaned over and planted a fat, messy chocolate peanut butter smooch on me.  I’d say mission accomplished.



5.0 from 6 reviews

No Bake Chocolate Peanut Butter Pie
Prep time

Total time


Serves: 1 8″ Pie

  • 1 chocolate cookie crust
Chocolate Ganache Layer
  • 8 oz bittersweet chocolate
  • ¼ c heavy cream
  • ¼ ts fine salt
  • ¼ ts instant espresso powder
Peanut Butter Layer
  • ½ c natural peanut butter
  • 2 oz room temperature cream cheese
  • ¼ c raw honey
  • ¼ c whipped cream
  • Whipped cream and chocolate

  1. In a double boiler or microwave, slowly melt the chocolate, cream, salt, and espresso on low. Allow the residual heat to continue melting the chocolate to prevent it from scorching. Stir until smooth and pour into the prepared crust. Cool and allow to harden {in the fridge this takes 5-10 minutes}.
  2. For the second layer, cream everything together except the whipped cream. Blend until creamy then fold in the whipped cream.
  3. Spread the peanut butter mixture onto the top of the set chocolate layer.
  4. Top with whipped cream and chocolate, if desired. {Or sprinkles/candy/cocoa}

If you liked this recipe, you’ll love my no-bake chocolate peanut butter cups too!

p.s, I will be traveling next week and will return with a new episode on June 17th.


Your Squishy Monster

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