This Chocolate Chip Peanut Butter Pie is a rich, creamy, no-fuss dessert that combines the nutty depth of peanut butter with smooth cream cheese and bursts of chocolate chips, all tucked into a crisp pie crust. It’s an easy yet impressive treat that’s perfect for gatherings, celebrations, or whenever a sweet craving hits.
Why You’ll Love This Recipe
This pie is incredibly simple to prepare while delivering bakery-style results. It doesn’t require complicated techniques, the filling comes together quickly, and most of the time is hands-off chilling. The balance of creamy peanut butter, lightly sweetened filling, and chocolate chips makes it irresistible without being overly heavy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
1 unbaked 9-inch pie crust (homemade or store-bought)
Filling
1 cup creamy peanut butter
8 oz cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks
¾ cup mini chocolate chips
Toppings (optional)
½ cup whipped cream
2 tbsp chocolate syrup or chocolate drizzle
2 tbsp mini chocolate chips
Directions
Bake the pie crust
Preheat the oven to 375°F (190°C). Prick the pie crust all over with a fork. Line it with parchment paper and fill with pie weights or dried beans. Bake for 12–15 minutes, remove the weights and parchment, then bake for an additional 5–7 minutes until golden. Remove from the oven and let cool completely.
Make the filling
In a large bowl, beat the peanut butter and softened cream cheese until completely smooth. Add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the whipped cream until the mixture becomes light and fluffy. Fold in the mini chocolate chips evenly.
Assemble the pie
Spoon the filling into the cooled pie crust and smooth the top with a spatula.
Chill
Refrigerate the pie for at least 4 hours, or overnight, until fully set.
Serve
Before serving, top with whipped cream, chocolate drizzle, and extra mini chocolate chips if desired.
Servings and timing
Servings: 8 slices
Preparation time: 20 minutes
Baking time: 20–22 minutes
Chilling time: 4 hours minimum
Total time: Approximately 4 hours 45 minutes
Variations
You can add a thin layer of melted chocolate to the cooled crust before adding the filling for extra richness. Chopped peanut butter cups can be folded into the filling for added texture. For a slightly lighter version, reduce the powdered sugar to ½ cup and increase the whipped cream by ¼ cup.
Storage/Reheating
Store the pie covered in the refrigerator for up to 4 days. This pie is best enjoyed cold and does not require reheating. For longer storage, freeze the pie (without toppings) for up to 1 month. Thaw overnight in the refrigerator before serving.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, but the texture will be less smooth and more chunky.
Do I have to bake the crust?
Yes, baking the crust ensures it stays crisp and doesn’t become soggy.
Can I make this pie ahead of time?
Absolutely. It’s ideal to make it a day in advance so it sets properly.
Can I use milk instead of heavy cream?
No, heavy cream is necessary to achieve the correct whipped texture.
How do I know when the pie is fully set?
The pie should feel firm to the touch and hold its shape when sliced.
Can I use regular chocolate chips instead of mini ones?
Yes, but mini chocolate chips distribute more evenly throughout the filling.
Is this pie overly sweet?
No, the peanut butter balances the sweetness for a rich but not overpowering flavor.
Can I make this without cream cheese?
Cream cheese is essential for structure and creaminess, so it’s not recommended to omit it.
Can I freeze individual slices?
Yes, individual slices can be wrapped tightly and frozen for easy serving later.
What’s the best way to slice the pie cleanly?
Use a sharp knife and wipe it clean between each slice.
Conclusion
Chocolate Chip Peanut Butter Pie is a crowd-pleasing dessert that’s both easy to make and incredibly satisfying. With its creamy filling, crisp crust, and bursts of chocolate, it’s a recipe you’ll want to keep on hand for any occasion where a sweet, comforting treat is needed.
This no-bake Chocolate Chip Peanut Butter Pie combines creamy peanut butter, smooth cream cheese, and mini chocolate chips in a crisp pie crust. It’s rich, satisfying, and easy to prepare—perfect for any dessert lover.
Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
1 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks
3/4 cup mini chocolate chips
Optional Toppings:
1/2 cup whipped cream
2 tbsp chocolate syrup or chocolate drizzle
2 tbsp mini chocolate chips
Instructions
Preheat oven to 375°F (190°C). Prick the pie crust with a fork, line with parchment, and fill with pie weights. Bake for 12–15 minutes. Remove weights and bake another 5–7 minutes until golden. Cool completely.
In a large bowl, beat peanut butter and cream cheese until smooth.
Add powdered sugar and vanilla extract. Mix until fully combined.
Gently fold in the whipped cream until light and fluffy.
Fold in mini chocolate chips evenly.
Spoon the filling into the cooled pie crust and smooth the top.
Refrigerate for at least 4 hours or overnight until set.
Before serving, top with whipped cream, chocolate drizzle, and extra chocolate chips if desired.
Notes
Mini chocolate chips ensure even distribution and smoother texture.
Use full-fat cream cheese for best results.
A chilled metal bowl helps whip cream faster.
Pie slices cleanly when well chilled—use a sharp knife wiped clean between cuts.
