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Chocolate Chip Peanut Butter Pie Recipe

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★★★★

3.8 from 37 reviews

This decadent Chocolate Chip Peanut Butter Pie combines a rich and creamy peanut butter filling with mini chocolate chips in a buttery graham cracker crust. Chilled to perfection, this no-bake pie is ideal for satisfying your sweet tooth with a luscious, ice cream-like texture, making it a perfect dessert for gatherings or special occasions.

Ingredients

Scale

Crust

  • 3/4 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 4 tablespoons melted butter

Filling

  • 1 1/2 cups heavy cream
  • 8 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 cup creamy peanut butter
  • 1 tablespoon vanilla extract
  • 1 cup mini chocolate chips

Instructions

  1. Prepare the crust: In a bowl, combine graham cracker crumbs, granulated sugar, brown sugar, and melted butter until fully mixed. Press this mixture evenly into a 9-inch pie plate, covering the bottom completely and pushing crumbs 1 to 2 inches up the sides. Place the crust in the freezer to set while making the filling.
  2. Whip the cream: Using a mixer, whip the heavy cream until stiff peaks form. Set it aside in the refrigerator to keep chilled for later use in the filling.
  3. Mix cream cheese and sugar: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and continue beating until the mixture is fully blended, scraping down the sides as needed.
  4. Add peanut butter and vanilla: Mix in the creamy peanut butter and vanilla extract thoroughly to create a smooth filling base.
  5. Fold in whipped cream: Gently fold the whipped cream into the peanut butter mixture, blending carefully to maintain a light and airy texture.
  6. Incorporate chocolate chips: Fold the mini chocolate chips evenly into the filling until well distributed throughout.
  7. Assemble the pie: Pour the prepared filling into the chilled graham cracker crust, smoothing the top. Place the filled pie back into the freezer until firm.
  8. Serve and store: If serving more than 30 minutes after preparation, keep the pie in the freezer. Thaw for about 20 minutes for a firmer, ice cream-like consistency or thaw longer in the refrigerator for a softer texture. To help release the pie from the plate, briefly submerge the bottom of the dish in hot tap water, avoiding getting water on the pie itself.

Notes

  • For best results, make sure the cream cheese is fully softened before mixing to avoid lumps.
  • Freezing the crust before filling helps it hold its shape and prevents sogginess.
  • The pie can be stored in the freezer for up to 1 week.
  • Mini chocolate chips distribute more evenly and add a nice texture compared to larger chips.
  • Adjust thawing times based on your preferred pie consistency – less thaw for firmer, more thaw for softer.

Keywords: Chocolate Chip Peanut Butter Pie, no-bake pie, peanut butter dessert, graham cracker crust, creamy pie, mini chocolate chips

Find it online: https://foodiecara.com/chocolate-chip-peanut-butter-pie-recipe/