Easy Peanut Butter Chocolate Chip Pie

5 from 2 votes

Easy Peanut Butter Chocolate Chip Pie

This no-bake Easy Peanut Butter Chocolate Chip Pie recipe is creamy, crunchy, and decadently rich. It's delicious with either an Oreo Chocolate or Graham Cracker crust, the choice is up to you. With only ten ingredients and a few minutes of your time, you’ll have a crowd-pleasing peanut butter dessert for any holiday or special occasion.

Prep Time30

Freezer Time2

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: Chocolate Peanut Butter Pie

Servings: people

Calories: 725kcal

Author: George - U Keep Cooking

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.

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