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