Chocolate Chip Peanut Butter Pie

Why You’ll Love This Recipe

I love that this pie is a no-bake showstopper with simple ingredients. It feels indulgent but comes together easily, especially when I want to prep dessert ahead of time. The peanut butter and cream cheese filling is ultra-smooth, while the whipped cream lightens everything up. Mini chocolate chips add that chocolatey crunch in every bite, and the graham cracker crust gives it a toasty, buttery base that pulls everything together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/4 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/3 cup unsalted butter, melted

• 1 cup creamy peanut butter

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream

• 1/2 cup mini chocolate chips

• Chocolate syrup for drizzling (optional)

Directions

1. Make the crust: I preheat the oven to 350°F (175°C). In a bowl, I combine the graham cracker crumbs and granulated sugar, then stir in the melted butter until everything is coated. I press this mixture into the bottom and up the sides of a 9-inch pie pan and bake it for 7–10 minutes until lightly golden. After baking, I let the crust cool completely.

2. Prepare the filling: In a large mixing bowl, I beat the peanut butter and softened cream cheese until smooth and creamy. Then I add the powdered sugar and vanilla extract and mix again until fully blended.

3. Whip the cream: In a separate bowl, I whip the heavy cream until it forms stiff peaks. This helps make the filling light and airy.

4. Combine and fold: I gently fold the whipped cream into the peanut butter mixture using a spatula, making sure it stays fluffy. Then I stir in the mini chocolate chips evenly.

5. Assemble the pie: I pour the peanut butter filling into the cooled crust and smooth out the top. The pie goes into the fridge for at least 3 hours so it can set up and firm completely.

6. Garnish and serve: Before serving, I drizzle the top with chocolate syrup and sprinkle on some extra chocolate chips for decoration.

Servings and timing

This recipe makes 8 slices and takes a total of 3 hours and 35 minutes, including chilling time:

• Prep time: 25 minutes

• Bake time: 10 minutes

• Chill time: 3 hours

• Total time: 3 hours 35 minutes

Variations

I like experimenting with this recipe depending on the occasion or what I have in the pantry:

• Oreo crust: For a richer base, I swap the graham crackers for crushed Oreos—no need to bake, just chill.

• Dark chocolate chips: I use dark chocolate chips or chunks when I want a more intense chocolate flavor.

• Peanut crunch: I stir in chopped roasted peanuts or add them on top for texture.

• Salted swirl: A pinch of flaky sea salt or a swirl of salted caramel over the top balances the sweetness perfectly.

• Mini pies: I use a muffin pan and liners to make individual mini peanut butter pies for parties or dessert trays.

Storage/Reheating

This pie keeps well in the refrigerator for up to 4 days, tightly covered. I always serve it chilled for the best texture. If I want to make it ahead, I store it without any toppings and add the chocolate syrup or chips just before serving. I also freeze slices individually for up to 1 month—just thaw in the fridge before eating.

FAQs

Can I use a store-bought crust?

Yes, I’ve used ready-made graham cracker crusts when I’m short on time. It works just as well, though I prefer the homemade version for flavor and texture.

Can I make this pie without cream cheese?

I don’t recommend it, since the cream cheese adds structure and richness. But I’ve used mascarpone as a substitute in a pinch, and it worked well.

How do I get the whipped cream to stiff peaks?

I beat it on high speed with a mixer until the cream holds its shape and doesn’t collapse when I lift the beaters. It usually takes 3–4 minutes.

Can I make this pie ahead of time?

Definitely. I often make it the night before an event. It actually slices better after a full overnight chill.

Can I use crunchy peanut butter?

Yes! I like using crunchy peanut butter when I want a bit of extra texture. It adds a subtle crunch that contrasts nicely with the creamy filling.

Conclusion

This Chocolate Chip Peanut Butter Pie is the ultimate chilled dessert—rich, creamy, and effortless. It’s the kind of pie that disappears fast at any gathering, and I love how easily it comes together with no baking fuss. Whether I’m hosting a party or just craving something sweet, this pie always hits the mark.

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