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Our Chocolate Chip Peanut Butter Pie has a rich and creamy peanut butter filling with mini chocolate chips throughout. So good!

Chocolate Chip Peanut Butter Pie

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.

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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.

Chocolate Chip Peanut Butter Pie

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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.

Chocolate Chip Peanut Butter Pie

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:

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Chocolate Chip Peanut Butter Pie

Chocolate Chip Peanut Butter Pie

  • Author: A Family Feast
  • Prep Time: 4 hours 30 minutes
  • Cook Time: 1 minute
  • Total Time: 4 hours 31 minutes
  • Yield: 8 -10 servings
  • 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.

Keywords: Chocolate Chip Peanut Butter Pie

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Chocolate Chip Peanut Butter Pie

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    Comments

  • Jennifer wrote:

    Do you have to freeze it? I like when peanut butter pie is soft and creamy not so much as like ice cream.

    • Martha wrote:

      No Jennifer – You can just refrigerate it to firm it up a bit before slicing.

  • Dawn Zwiers wrote:

    I’ve made this twice and it was awesome both times. Made as shown the first time. The second time I used individual ramekins with chocolate graham crackers and then chocolate fudge drizzle over the tops of the mini pies. Everyone thought they were amazing.

    • Martha wrote:

      Thanks Dawn! Great idea!

  • Kaley wrote:

    Can I use the natural creamy peanut butter instead?

    • Martha wrote:

      Sure Kaley – Before mixing it in, I’d bring it to room temperature and beat/whip it a bit with a mixer so that it’s as smooth as possible.

  • Shelly Lightowler wrote:

    Thought this was extremely rich. If and I say if I ever make again would use either regular cream or half & half for the whipping cream, lite cream cheese, and only 3/4 c peanut butter. Maybe others like this but way way to rich for my taste.

    • Martha wrote:

      Thanks for the feedback Shelly – with those adaptations, the pie will likely lose some of it’s body, taste, and texture, but if that doesn’t bother you, it should work.

  • Jennifer wrote:

    Can you serve it immediately after preparation?

    • Martha wrote:

      It will be soft and you probably won’t get nice clean slices, but yes, it’s immediately edible.

  • Bernardita Errazuriz wrote:

    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?

    • Martha wrote:

      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!).

  • Tracey wrote:

    Are you able to use half and half instead of whipping cream?? This sounds delicious and I dont have cream on hand

    • Martha wrote:

      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.

  • Dawn Conklin wrote:

    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 🙂

    • Martha wrote:

      Thanks Dawn!

  • Angela wrote:

    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!

    • Martha wrote:

      Thanks so much Angela!

  • Kris wrote:

    My family doesn’t like Graham crackers, is there another cookie we could use for this? Do you have a recommendation?

    • Martha wrote:

      Sure Kris – You could make a crust with the chocolate wafer cookies or a simple sugar cookie/vanilla wafer. Hope that helps!

  • Carol wrote:

    This pie was very easy to make and was a great hit!! Will make it many more times!

    • Martha wrote:

      So glad you liked the pie Carol!

  • Katherine wrote:

    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

    • Martha wrote:

      Thanks Katherine – glad you enjoyed it!

  • Jose F.Avilez wrote:

    I’m a baker, I like your recepie,It looks delicious.

    • Martha wrote:

      Thanks Jose!

  • Millie wrote:

    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

    • Martha wrote:

      You’re welcome Millie – hope they love the pie as much as we do!

  • Cheri Sisk-Dooley wrote:

    My family and I loved the original recipe! For this version, do you recommend using light or dark brown sugar?

    • Martha wrote:

      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!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.

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