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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
Our Chocolate Chip Peanut Butter Pie has a rich and creamy peanut butter filling with mini chocolate chips throughout. So good!
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 made this today. I subbed the 3/4 cup of sugar with 1/4 cup of Lakanto monk fruit sweetener and 6 Tbsp regular sugar. Everything else was just as your recipe required. I refrigerated 6 hours before serving. It is deliciously rich and decadent. Loved it!!! Thanks!!
Thanks for letting us know about the low sugar swap Cheryl!
I have not made this but it looks and sounds absolutely delish 😋.
Thank you – Hope you’ll make it soon!
My grands and I make a peanut butter pie each year for thanksgiving. We did use a chocolate crust but the filling was made exactly as written. It was creamy and over the top delicious. Thanks for such a great recipe. We will remake next year.
Thank you for taking the time to write to us Mary – so glad you enjoyed the pie!
just a question do you leave it in the freezer
Hi Alyssa! We do keep our pie in the freezer but you can keep in it the refrigerator if you want a softer pie.
perfect thank you!! i love how easy the recipe was to make , i tasted the filling and omg i’m so excited to try the pie !!
Enjoy! (this is one of our favorite pie recipes…) 🙂
A fabulous pie! It’s easy, and well worth the extra step of whipping fresh cream, rather than using the fake stuff. It’s healthier and a bit cheaper too. Wonderful.
Thank you Cheri (and I agree!) So glad you enjoyed the pie!
I have yet to make this but I was curious as to how long I can keep it in the freezer and keep well? I want to make it on Thursday and serve it on Saturday.
Hi Karlene – You should be fine. I’d say up to a week in the freezer (if it lasts that long!)
So good..it is now both of my grandsons favorite dessert. Mine too!
Thanks Shelley – so glad you both enjoyed the pie!
Hi Martha 👋 could I just use a tub of cool whip rather than whipping the heavy cream just to save time. Thank you and I’ll definitely be trying this recipe 😋
Hi Davina – The cool whip is sweetened and thicker than whipped cream so you’ll need to make some other adjustments to the recipe. I personally think it tastes best with freshly whipped cream and it won’t take much time! 🙂
WAs the best ever!
Was the best ever if!
Thanks Debra!
Can this be made the night before and just left in the freezer?
Yes – we do that all the time ourselves. Enjoy!