No-Bake Peanut Butter Chocolate Layered Pie
A rich two-layer dessert featuring creamy peanut butter and smooth chocolate layers nestled in a chocolate graham cracker crust. The peanut butter base provides nutty sweetness while the chocolate layer adds decadent depth, finished with crunchy salted peanuts. Perfect for special occasions when you want an impressive dessert that balances familiar flavors with elegant presentation. This dairy-free version uses non-dairy cream cheese and chocolate, making it accessible for those avoiding dairy while maintaining the indulgent texture of traditional cream pies.
Ingredients
- 1 cup Gefen Peanut Butter
- ¼ teaspoon Gefen Vanilla Extract
- ¼ teaspoon Gefen Vanilla Extract
- ¼ cup sugar
- ¼ cup sugar
- 1 egg, beaten
- 2 eggs, beaten separately
- 2 8-ounce containers non-dairy cream cheeseregular cream cheese1:1vegetarian
for dairy version
- 2 tablespoons soy milk
- 2 bars (7 ounces) non-dairy chocolateregular chocolate1:1vegetarian
for dairy version
- 1 prepared chocolate graham cracker crustgluten-free crust1:1gluten-free
check crust ingredients
- salted peanuts, chopped
Instructions
- 1
Preheat oven to 300 degrees Fahrenheit
- 2
Melt chocolate and soy milk in microwave or double boiler
- 3
Beat together cream cheese, peanut butter, sugar, beaten egg, and vanilla for first layer
- 4
Spread peanut butter mixture on prepared graham cracker crust
- 5
Beat melted chocolate mixture with remaining sugar, cream cheese, vanilla, and eggs for second layer
- 6
Spread chocolate mixture gently on top of peanut butter layer
- 7
Bake for 45 minutes or until center is lightly set
- 8
Let cool to room temperature
- 9
Sprinkle chopped peanuts on top
- 10
Chill for at least six hours before serving
Tips
Do not overbake the pie as it will continue setting as it cools and may become too firm if overdone.
Use room temperature cream cheese for easier mixing and smoother layers without lumps.
Chill overnight for best texture and easier slicing, as the layers need time to fully set.
Good to Know
Refrigerate covered up to 4 days
Can be made 1-2 days ahead, actually improves with time for layers to set
Serve chilled, use sharp knife dipped in warm water for clean slices
Common Mistakes
Avoid overbaking to prevent cracking and overly firm texture
Don't skip chilling time or layers won't be properly set for slicing
Substitutions
Vegan Options
Gluten-Free Swaps
check crust ingredients
General Alternatives
for dairy version
for dairy version
FAQ
Can I make this without baking?
No, this recipe requires baking to set the egg-based layers properly. The eggs need to cook for food safety and proper texture.
How long will this keep in the refrigerator?
Properly covered, this pie will keep for up to 4 days in the refrigerator. The texture actually improves after the first day.
Can I freeze this pie?
Yes, wrap tightly and freeze up to 2 months. Thaw overnight in refrigerator before serving, though texture may be slightly different.