No-Bake Peanut Butter Pie

Southern Living No-Bake Peanut Butter Pie sliced on a plate to serve

Active Time:

45 mins

Chill Time:

6 hrs

Total Time:

6 hrs 45 mins



It goes without saying that every Thanksgiving dessert spread needs an easy no-bake pie, that not only frees up oven space on the busiest of cooking days, but also can be made up to 24 hours in advance (you’re welcome). And if the pie is reminiscent of everybody’s favorite peanut-chocolate candy, well than all the better. The peanuts in this no-bake crust add wonderful texture and flavor, but omit them if you would like.


Chocolate-Peanut Crust:

  • Cooking spray
  • 1 1/2 cups packed finely ground chocolate cookie crumbs (such as Teddy Grahams, from 1 [10-oz.] pkg.)
  • 1/2 cup salted roasted peanuts, plus chopped peanuts for garnish
  • 1/4 cup packed light brown sugar
  • 7 Tbsp. (3 1/2 oz.) unsalted butter, melted and cooled slightly
  • 1/2 tsp. vanilla extract


  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream

Peanut Butter Pudding:

  • 3/4 cup packed dark brown sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. kosher salt 
  • 2 1/2 cups whole milk
  • 3/4 cup heavy whipping cream
  • 1 large egg
  • 1 cup creamy peanut butter (not the all-natural kind)
  • 2 Tbsp. unsalted butter, at room temperature
  • 2 1/2 tsp. vanilla extract


  1. Prepare the Chocolate-Peanut Crust:Lightly coat a 9-inch deep-dish pie plate with cooking spray, and set aside. Pulse together cookie crumbs, peanuts, and sugar in a food processor until peanuts are finely ground, 20 to 24 pulses. Add butter and vanilla; pulse until mixture holds together when squeezed, about 6 pulses. Spoon into prepared pie plate; firmly press into bottom and up sides of plate. Freeze for 5 minutes.
  2. Prepare the Ganache:Place chocolate chips and cream in a small microwavable bowl; microwave on HIGH in 30-second intervals, stirring until chocolate is melted and smooth. Pour half of mixture evenly over bottom of crust; freeze crust until ready to use. Cover remaining Ganache, and refrigerate until ready to use.
  3. Prepare the Peanut Butter Pudding:Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk in milk, cream, and egg until combined. Bring to a simmer over medium-high, whisking constantly. Reduce heat to medium; cook, whisking vigorously, until thickened, about 1 minute. Remove from heat; whisk in peanut butter, butter, and vanilla until smooth. Spoon mixture into a large bowl. Refrigerate until slightly cooled, whisking occasionally, about 20 minutes.
  4. Add Pudding to Crust:Remove crust from freezer. Using a small offset spatula, spread pudding evenly over Ganache layer in crust. Place plastic wrap directly on pudding to prevent a film from forming. Refrigerate until pudding is set, at least 6 hours or up to 12 hours.
  5. Return to the Ganache:Microwave remaining Ganache on HIGH in 30-second intervals, stirring until chocolate is melted and smooth. Using a small offset spatula, spread mixture over pie to evenly cover pudding layer. Garnish with chopped peanuts. Pie may be loosely covered with plastic wrap and stored in refrigerator up to 24 hours.