Indulge your sweet tooth with our Easy Peanut Butter Chocolate Chip Pie! This no-bake dessert is a heavenly combination of creamy peanut butter, rich chocolate, and a crunchy crust that will have everyone coming back for seconds. Perfect for parties, family gatherings, or just a cozy night in, this pie is quick to whip up and even easier to enjoy. With just a handful of ingredients, you can create a show-stopping treat that’s sure to impress. Get ready to dive into a slice of pure bliss!
INGREDIENTS YOU’LL NEED:
- Graham Crackers/Oreo
- Sugar
- Brown Sugar
- Unsalted Butter
- Salt
- Cream Cheese
- Sugar
- Peanut Butter
- Vanilla Extract
- Heavy Whipping Cream
- Mini Chocolate Chips
- Reese Peanut Butter Cups
HOW TO MAKE EASY PEANUT BUTTER CHOCOLATE CHIP PIE?
Prepare the Crust
If you’re using whole graham crackers, finely crush them in a food processor or place them in a zip bag and roll them with a rolling pin. Stir graham cracker crumbs, brown sugar, sugar, and salt together in a large bowl. Add melted butter and combine.
Press the mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact along the bottom and the sides of the pie pan. This is a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer.
PREPARE THE PIE FILLING
Remove the empty bowl from the refrigerator. It should be cold. Pour the 1 1/2 cups heavy whipping cream into the bowl. Beat the cream until it firms up and has stiff peaks.
In another bowl add the cream cheese and whip it with a hand mixer. Add the 3/4 cup sugar, peanut butter, and vanilla extract.
Combine the peanut butter pie filling and whipped cream. Fold it together until combined.
Add the mini chocolate chips. Stir until evenly distributed.
Pour the filling into the pie crust.
Decorate the top with the crushed Reeses Peanut Cups and I added caramel sauce on top. Place the pie into the freezer for one hour.
TIPS AND TRICKS
- Crust Options: This recipe could work with other crusts. In addition to the graham cracker crust, you could also try a shortbread or Oreo crust. Or you can buy a ready-made crust from the store.
- Filling Tip: For the best filling, use creamy peanut butter. But you can use chunky peanut butter, too.
- Whipped Cream: Instead of making homemade whipped cream it would be easier, to use Cool Whip.
- Mix-ins: You can use regular chocolate chips or try chopped candy bars such as Butterfingers, Snickers, Reeses Pieces, or Reeses Peanut Butter Cups. I’ve also used a combination of candy bars and nuts as a mix-in. You can be creative and experiment with whatever flavors you think sounds good.
- Storage: This pie can be kept in the refrigerator for up to four days.
CRAVING MORE DECADENT DESSERTS TRY THESE
Easy Peanut Butter Chocolate Chip Pie
Equipment
- 9-Inch Pie Pan
Ingredients
Pie Crust Recipe
- 9 Sheets Graham Crackers (crushed)
- 2 Tbsp Sugar
- 1 Tbsp Brown Sugar
- Pinch of Salt
- 7 Tbsp Unsalted Butter (melted)
Pie Filling Recipe
- 8 oz Cream Cheese (softened)
- ¾ Cup Sugar
- 1 Cup Peanut Butter (creamy)
- 1 Tbsp Vanilla Extract
- 1½ Cups Heavy Whipping Cream
- ½ Cup Mini Chocolate Chips
Toppings
- 5 Mini Peanut Butter Cups (roughly chopped)
Instructions
Preparing the Graham Cracker Crust
- If you’re using whole graham crackers, finely crush them in a food processor or place them in a zip bag and roll with a rolling pin. Stir graham cracker crumbs, brown sugar, sugar, and salt together in a large bowl. Add melted butter and combine.
- Press the mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact along the bottom and the sides of the pie pan.
- This is a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer.
Preparing the Pie Filling
- To begin put an empty bowl in the refrigerator to chill.
- In another bowl add the cream cheese and whip it with a hand mixer.
- Add the 3/4 cup sugar, peanut butter, and vanilla extract.
Preparing the Whip Cream
- Remove the empty bowl from the refrigerator. It should be cold.
- Pour the 1 1/2 cups heavy whipping cream into the bowl.
- Beat the cream until it firms up and has stiff peaks.
- Combine the peanut butter pie filling and whip cream. Fold it together until combined.
- Add the mini chocolate chips. Stir until evenly distrubited.
- Pour the filling into the pie crust. Decorate the top with the crushed Reeses Peanut Cups. Place the pie into the freezer for one hour.
- Remove the pie 20 minutes prior to serving so it warms up a bit and is easier to cut.
This is the best Pie I ever made. It is delicious
THIS PEANUT BUTTER CHOCOLATE CHIP PIE IS VERY TASTY AND DELICIOUS . It was our favorite dessert for Thanksgiving dinner this year. Everyone loved jt.