Description
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.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 18g
- Sodium: 220mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
