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No-Bake Peanut Butter/Chocolate Pie


"Easy to make, no baking, wonderful! You can substitute any chocolate spread for Nutella®, if desired."
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4 h 45 m servings 894 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 894 kcal
  • 45%
  • Fat:
  • 68.7 g
  • 106%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
  2. Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
  3. Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.

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It's delicious and yes I will make it again.

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