Chocolate Chip Peanut Butter Pie – Creamy, Dreamy & Decadent
Introduction
If you’re a peanut butter lover, this Chocolate Chip Peanut Butter Pie is about to become your new obsession. With a buttery graham cracker crust, a creamy peanut butter cheesecake‑style filling, and mini chocolate chips folded throughout, this pie is rich, indulgent, and surprisingly easy to make.
The best part? It’s a no‑bake dessert! Just mix, whip, fold, and freeze. The result is a pie that tastes like a cross between peanut butter ice cream and cheesecake, with the perfect crunch from chocolate chips. Serve it chilled for a refreshing treat or let it soften for a mousse‑like texture.
Why You’ll Love This Recipe
No oven required: A freezer pie that’s simple and stress‑free.
Creamy & rich: Peanut butter and cream cheese create a luscious filling.
Chocolatey crunch: Mini chocolate chips add texture and flavor.
Make ahead: Perfect for parties or holidays—just freeze until ready to serve.
Ingredients
For the Crust
¾ cup graham cracker crumbs
¼ cup granulated sugar
2 tbsp brown sugar
4 tbsp melted butter
For the Filling
1 cup creamy peanut butter
1 ½ cups heavy cream
¾ cup granulated sugar
8 oz cream cheese, softened
1 tbsp vanilla extract
1 cup mini chocolate chips
Step‑by‑Step Instructions
Step 1: Make the Crust
In a bowl, combine graham cracker crumbs, granulated sugar, brown sugar, and melted butter.
Mix until the texture resembles wet sand.
Press firmly into the bottom and sides of a 9‑inch pie plate.
Freeze while preparing the filling.
Step 2: Whip the Cream
In a chilled bowl, beat heavy cream until stiff peaks form.
Keep refrigerated until ready to fold into filling.
Step 3: Prepare the Peanut Butter Base
Beat softened cream cheese until smooth.
Add granulated sugar, peanut butter, and vanilla extract.
Mix until creamy and well combined.
Step 4: Fold & Add Chocolate Chips
Gently fold whipped cream into the peanut butter mixture.
Stir in mini chocolate chips until evenly distributed.
Step 5: Assemble the Pie
Pour filling into the prepared crust.
Smooth the top with a spatula.
Freeze until firm (at least 4 hours or overnight).
Step 6: Serve
Thaw for 20 minutes for an ice cream‑like consistency.
Thaw longer for a softer, mousse‑style pie.
Slice and enjoy!
Tips & Tricks
Extra indulgent: Drizzle melted chocolate or caramel over the top before serving.
Nutty twist: Add chopped peanuts to the crust for crunch.
Storage: Keep pie covered in the freezer for up to 1 week.
Presentation: Garnish with whipped cream swirls and extra chocolate chips.
Variations
Oreo Crust: Swap graham crackers for crushed Oreos.
Peanut Butter Cup Pie: Add chopped Reese’s cups to the filling.
Dark Chocolate Version: Use dark chocolate chips for a richer flavor.
Holiday Twist: Top with crushed candy canes for a festive touch.
Serving Ideas
Serve with hot coffee or a cold glass of milk.
Pair with fresh strawberries for a fruity contrast.
Add a scoop of vanilla ice cream for extra indulgence.
Present on a cake stand for a bakery‑style look.
FAQs
Q: Can I use crunchy peanut butter?
Yes, but creamy peanut butter gives the smoothest texture.
Q: Can I make this ahead of time?
Absolutely—this pie is perfect for prepping a day or two in advance.
Q: Can I use whipped topping instead of heavy cream?
Yes, but real whipped cream gives a richer flavor.
Recipe Details
Prep Time: 20 minutes
Freeze Time: 4+ hours
Total Time: 4 hours 20 minutes
Servings: 8 slices
Final Thoughts
This Chocolate Chip Peanut Butter Pie is creamy, dreamy, and decadent—a dessert that feels indulgent yet is incredibly easy to make. With its no‑bake crust, luscious peanut butter filling, and chocolatey crunch, it’s a guaranteed crowd‑pleaser.