This no-bake chocolate peanut butter pie has a crisp, savory cookie crust and a silky, melt-in-your-mouth chocolate-peanut butter filling — no oven required at all. The combination of sweet chocolate and rich peanut butter makes every bite feel indulgent, even though it's super easy to make, even for beginners. It's the perfect go-to when you're craving a quick dessert without the hassle of turning on the oven.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Graham crackers or Marie biscuits
- 100 grams Unsalted butter, melted
- 250 grams Dark cooking chocolate (DCC), chopped
- 300 ml Heavy cream
- 150 grams Smooth peanut butter
- 3 tbsp Powdered sugar
- 1 sachet (about 10 grams) Halal beef gelatin powder
- 3 tbsp Hot water
- 1/4 tsp Fine salt
- 3 tbsp Roasted peanuts, coarsely chopped (for topping)
- 2 tbsp Chocolate chips, for topping
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👩🍳 Instructions
- 1 Crush the biscuits using a food processor, or place them in a plastic bag and crush with a rolling pin until you get fine crumbs.
- 2 Mix the biscuit crumbs with the melted butter until evenly combined and the texture resembles wet sand.
- 3 Pour the biscuit mixture into an 8-inch (20 cm) pie pan with a removable bottom, pressing it evenly across the base and up the sides using a spoon or the bottom of a glass. Refrigerate for 20 minutes to firm up.
- 4 While waiting, dissolve the gelatin in the hot water, stirring until completely dissolved with no lumps. Set aside briefly until just lukewarm.
- 5 Melt the dark chocolate using a double boiler (place a bowl of chocolate over a pot of simmering water, making sure no water gets into the bowl), stirring until smooth and glossy.
- 6 In a separate bowl, whip the heavy cream with the powdered sugar using a mixer until thick and soft peaks form (don't overwhip).
- 7 Combine the melted chocolate with the peanut butter and salt, stirring until smooth and well blended.
- 8 Pour the dissolved gelatin into the chocolate-peanut butter mixture, stirring quickly and evenly so the gelatin blends in fully without clumping.
- 9 Fold the whipped cream into the chocolate mixture a little at a time, gently folding with a spatula so the air doesn't escape and the texture stays light.
- 10 Take the pan with the biscuit base out of the refrigerator, pour the chocolate-peanut butter cream mixture on top, and smooth the surface with a spatula.
- 11 Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, until fully set and firm.
- 12 Before serving, sprinkle the top of the pie with chopped peanuts and chocolate chips. Remove from the pan, slice, and serve chilled.
💡 Tips
• Make sure not to overwhip the whipped cream so the pie filling stays smooth and doesn't turn grainy.
• Use dark chocolate with at least 55% cocoa content so the sweetness balances nicely with the peanut butter.
• For a shortcut, you can swap the crust for a store-bought chocolate cookie crust from the supermarket.
• Store the pie in the refrigerator and enjoy within 3-4 days for the best quality; avoid leaving it at room temperature too long, as the texture can soften.
📊 Nutrition Facts / serving
385
Calories (kcal)
6 g
Protein
27 g
Fat
31 g
Carbs
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