Our Chocolate Chip Peanut Butter Pie has a rich and creamy peanut butter filling with mini chocolate chips throughout. So good!
Every year, we host a Super Bowl party. It’s a superstition thing at this point — as long as our Patriots keep playing in the game, the party is on at our house. (Please don’t hate us for being Patriots fans — we have to root for our hometown team!) 🙂
Our Super Bowl parties are always a pot luck meal with several neighbors and friends. This year, one family brought fish tacos. Another brought carnitas. We provided all of the taco fixings plus buffalo chicken dip, and dessert — which was this amazing Chocolate Chip Peanut Butter Pie.
This pie is a variation of our famously delicious chocolate peanut butter pie — a dessert I’ve been making for years to rave reviews. But instead of topping the pie with a chocolate ganache, I stirred in mini chocolate chips to create this Chocolate Chip Peanut Butter Pie.
I have to say — I think I like this chocolate chip version even better than the original! As before, we like to serve this Chocolate Chip Peanut Butter Pie slightly frozen so it has an ice cream-like consistency, and you’ll get a chocolaty crunch from the chips in every bite! You can also serve it at a softer consistency if you prefer.
How do you make Chocolate Chip Peanut Butter Pie?
This Chocolate Chip Peanut Butter Pie starts with a simple, no-bake graham cracker crumb crust.
Next, cream cheese, peanut butter, sugar and vanilla are blended together until smooth. Then whipped cream and mini chocolate chips are stirred in.
Pour the filling into the graham cracker crust and freeze until firm.
This Chocolate Chip Peanut Butter Pie couldn’t be any easier to make, and everyone at our party loved it. In fact, when it came time to divvy up the leftovers after dinner, all of our friends wanted to take home a big slice of this pie. (I think you’ll love it too!)
You might like these other Chocolate and Peanut Butter desserts:
- Chocolate Peanut Butter Pie
- Chocolate Peanut Butter Cupcakes
- Chocolate Peanut Butter Cheesecake Bites
- REESE’S ‘Dream Team’ Chocolate Peanut Butter Pie Pops
Chocolate Chip Peanut Butter Pie
Our Chocolate Chip Peanut Butter Pie has a rich and creamy peanut butter filling with mini chocolate chips throughout. So good!
- Prep Time: 4 hours 30 minutes
- Cook Time: 1 minute
- Total Time: 4 hours 31 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: no-bake
- Cuisine: American
Ingredients
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
1 cup mini chocolate chips
Instructions
- To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Place the pie crust into the freezer while preparing the filling.
- Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
- Fold whipped cream into the peanut butter mixture, blending well.
- Fold in mini chocolate chips, blending until mini chocolate chips are evenly disbursed throughout the filling.
- Pour chocolate chip peanut butter filling into the prepared pie crust. Place filled pie into the freezer until firm.
- If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water – about 1/2 inch water in your kitchen sink – to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.
Hi, I want to do this recipie it looks so delicious, and I would love to doi it but could i replace the punnet butter with something else? like vanilla, or chocolate flavor? how could I do it?
Hi Bernardita – The peanut butter is a pretty important component in this recipe for flavor, substance and texture. You could try this pie: https://www.afamilyfeast.com/no-bake-chocolate-cheesecake-pie/ – although I think adding chocolate chips could be too chocolatey (if that’s possible!).
Are you able to use half and half instead of whipping cream?? This sounds delicious and I dont have cream on hand
Hi Tracey – Not really – you’ll be making whipped cream from the whipping cream and the half and half won’t thicken up. You’ll have a very soft and flatter pie.
you can replace the heavy cream with a tub of cool whip
Hi Stacy – no…not without other changes. The cool whip is sweetened and a thicker consistency as well while the heavy cream is unsweetened.
So easy to make and delicious! We used the chocolate graham crackers and everybody loved it. This is also a perfect dessert for those warm summer days coming soon when you don’t want to turn the oven on but you want something sweet 🙂
Thanks Dawn!
Looked everywhere and tried many recipes similar to this one, but never found one that I liked as well as this. Easy to make and was a huge hit with everyone. Thank you for posting it! A winner!
Thanks so much Angela!
My family doesn’t like Graham crackers, is there another cookie we could use for this? Do you have a recommendation?
Sure Kris – You could make a crust with the chocolate wafer cookies or a simple sugar cookie/vanilla wafer. Hope that helps!
This pie was very easy to make and was a great hit!! Will make it many more times!
So glad you liked the pie Carol!
I actually want to give this a 1, 2 star because it is DAN-GER-OUS!
Delicious! I licked clean the spatula I used to fold everything together. Hopefully I have enough self control to stick to a small portion size or I may get sick indulging! Wonderful recipe
Thanks Katherine – glad you enjoyed it!
I’m a baker, I like your recepie,It looks delicious.
Thanks Jose!
Hi Martha, loved the idea and will be making it for the kids with the big cookies and sprinkles on edges for a summer treat. Thanks
You’re welcome Millie – hope they love the pie as much as we do!
My family and I loved the original recipe! For this version, do you recommend using light or dark brown sugar?
Hi Cheri – Either dark or light brown sugar is fine. I’ve used both on different occasions and can’t really taste or see a difference in the crust. Enjoy!