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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
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Chocolate Chip Peanut Butter Pie
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.
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I just made this for Easter and it was gone in no time!!! Very easy to make and very tasty. Have milk on hand!
Thanks Jessica!
No hate for the Pats — Mac is a capable replacement for TB12.
Saw a link for the exact pie I was looking for, going back for that!
Totally agree Mark – it will be fun to see him develop! Enjoy your pie!
Can I use cool whip in place of the whipping cream? How much cool whip?
Hi Julie – We’ve only made this recipe with real whipped cream…I think the Cool Whip will make the texture too dense.
Hi. I made the choc chip pnut btr pie this morning. Looks good. In freezer now. Is there a nutrition label somewhere?
Hi Lisa – I’ve just added it to the bottom of the recipe card in the post.
Can you use natural peanut butter?
Sure – I’d select a smooth/creamy natural peanut butter vs chunky. We’ve used Teddy’s in the past ourselves.
Do you have to freeze it? I like when peanut butter pie is soft and creamy not so much as like ice cream.
No Jennifer – You can just refrigerate it to firm it up a bit before slicing.
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.
Thanks Dawn! Great idea!
Can I use the natural creamy peanut butter instead?
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.
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.
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.
Can you serve it immediately after preparation?
It will be soft and you probably won’t get nice clean slices, but yes, it’s immediately edible.