Become a Better Cook in 4 Days!

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.


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


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:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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: 10 servings
  • Category: dessert
  • Method: no-bake
  • Cuisine: American



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.

Keywords: Chocolate Chip Peanut Butter Pie


Chocolate Chip Peanut Butter Pie

Featured in this Chocolate Chip Peanut Butter Pie

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Julie wrote:

    Can I use cool whip in place of the whipping cream? How much cool whip?

    • Martha wrote:

      Hi Julie – We’ve only made this recipe with real whipped cream…I think the Cool Whip will make the texture too dense.

  • Lisa wrote:

    Hi. I made the choc chip pnut btr pie this morning. Looks good. In freezer now. Is there a nutrition label somewhere?

    • Martha wrote:

      Hi Lisa – I’ve just added it to the bottom of the recipe card in the post.

  • Tamara wrote:

    Can you use natural peanut butter?

    • Martha wrote:

      Sure – I’d select a smooth/creamy natural peanut butter vs chunky. We’ve used Teddy’s in the past ourselves.

  • 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.

  • 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.