No matter the season — it’s never too cold for a freezer pie! If that sounds too chilly to you, you can make this recipe and keep it in the fridge for more of a chocolate peanut butter mousse!
Creamy, chocolatey, and a hint of peanut butter flavor — you may find yourself at your kitchen counter with a spoon and this pie all to yourself! *Pst* There’s even flaxseed in it!
This recipe is based off of a 5 ounce box of pudding mix and makes two pies, but you can cut the recipe in half and only use half of the pudding if you only want one pie — more pudding for future you!
The ratios in this recipe are pretty forgiving, so if you want more or less chocolate or peanut butter, go for it! You are only limited by the size of your pie shell (nothing a rogue storage container won’t fix!).
Enjoy as a work from home snack, a Valentine’s Day treat, or as an easy make-ahead dessert!
No-Bake Chocolate Peanut Butter Pie
- 1 packet [not instant] chocolate pudding 5 ounce
- 3 cups milk whole makes for creamiest/thickest
- 4 ounces semi-sweet chocolate 1 baking bar, melted (or more, if preferred)
- 8 ounces whipped topping thawed
- ½ cup peanut butter or nut butter of choice
- ¼ cup Manitoba Milling Co. Smooth Whole Milled Flaxseed
- 2 pre-made graham cracker or chocolate crusts
- *optional garnish: PB cups, PB chips, peanuts
- In a medium saucepan, mix together pudding mix and milk. Stir continuously and bring mixture to a boil, when mixture should thicken. Remove from heat and allow to cool to room temperature (you can continue stirring to speed up this process).
- While pudding cools, melt the chocolate in a small microwave safe bowl or in a small pot.
- Once the pudding has cooled, in a large bowl, gently fold together the whipped topping, pudding, and chocolate, until combined. (Now would be a good time to test the mixture — you may prefer to add more chocolate for a more intense chocolate flavor).
- Divide the mixture between two prepared pie crusts.
- In a small bowl, combine peanut butter and flaxseed until smooth. Drizzle over the top of the pies. Swirl with a knife to create a design, if desired.
- Top with additional chocolate chunks or chopped peanut butter cups, if desired.
- Cover pies with a lid that does not touch the pies’ surface. Chill pies in freezer for 4-6 hours before serving.
- Natural peanut butter seems to work best to easily drizzle over the pies, but most types of nut butters should work!
- If your nut butter mixture doesn’t drizzle easily, you can heat the mixture in the microwave for 15-30 seconds to loosen the consistency.
- If you prepare the pies the day before serving, you can remove them from the freezer about 30 minutes before serving to make cutting into them easier.
- For extra chocolate and peanut butter flavor, line the bottom of the pie crusts with unwrapped peanut butter cups!
Need even more chocolatey recipe ideas? Try some of our favorites: