Chocolate Chip Peanut Butter Pie
This no-bake peanut butter pie has a creamy, dreamy filling packed with mini chocolate chips, all inside a buttery graham cracker crust—perfect for holidays or any sweet craving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours 35 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baked crust + No-Bake Filling
- Cuisine: American
- Diet: Vegetarian
Ingredients
1¼ cups graham cracker crumbs
¼ cup granulated sugar
⅓ 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
½ cup mini chocolate chips
Chocolate syrup, for drizzling (optional)
Instructions
Preheat oven to 350°F (175°C).
Combine graham cracker crumbs and granulated sugar. Stir in melted butter until fully moistened.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
Bake for 7–10 minutes, until lightly golden. Cool completely.
In a large bowl, beat peanut butter and cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract; mix until fully combined.
In a separate bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into the peanut butter mixture until fluffy and smooth.
Stir in mini chocolate chips.
Pour filling into the cooled crust and smooth the top.
Refrigerate for at least 3 hours, or until firm.
Before serving, drizzle with chocolate syrup and top with extra chocolate chips if desired.
Notes
Swap mini chocolate chips for dark chocolate chips for a richer flavor.
Use an Oreo crust for an extra-indulgent twist.
A pinch of salt enhances the sweet-salty balance.
Best served chilled; can be made 1 day ahead for easy entertaining.
Find it online: https://allcookedup.com/chocolate-chip-peanut-butter-pie/
