Peanut butter chocolate chip pie is like a peanut butter cup in pie form! Creamy, cool, and a cinch to make, this is just the kind of dessert recipe you need for hot summer days.
No-Bake Peanut Butter Pie With Chocolate Chips
Summer is most assuredly the season for both no-bake desserts and cold desserts. Not only is it nice to get a break from the hot oven, but those chilled desserts are lovely to eat when it’s scorching hot.
It’s no secret that I adore the combination of peanut butter and chocolate—case in point would be my Chocolate Peanut Butter Swirl Cookies and Chocolate Peanut Butter Pudding Tarts. So it’s no surprise that this peanut butter chocolate chip pie is one of my go-to summer recipes.
It’s also one of those almost-no-bake recipes. You do need a little oven time for the crust, but it’s just a few minutes—and it’s totally worth it.
The cinnamon-infused graham cracker crust is filled with a creamy, tangy, peanut butter-y filling that I could enjoy all on its own. If you’ve ever had a no-bake cheesecake before, the texture and flavor is similar, but the addition of peanut butter and chocolate makes it that much more irresistible.
Why You’ll Love This Peanut Butter Chocolate Chip Pie
Here’s why you should add this peanut butter chocolate chip pie to your summer bucket list:
- Crowd-pleaser. It’s hard to find anyone who doesn’t love that classic combination of chocolate and peanut butter.
- Easy. There’s minimal work, minimal ingredients, and minimal baking time. This is a dessert anyone can whip up!
- Versatile. Peanut butter chocolate chip pie is perfect for any occasion, from celebrating a birthday to making a delicious dessert to surprise your family after dinner.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Crust:
- Graham cracker crumbs – Although you can use a store-bought crust instead of making your own, I enjoy the addition of cinnamon to this crust recipe.
- Granulated sugar
- Ground cinnamon
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
For the Filling:
- Cream cheese – Let this come to room temperature so it can whip smoothly into the other ingredients.
- Creamy peanut butter – Use a shelf-stable “regular” peanut butter, not the natural kind that needs to be stirred before using.
- Confectioners’ sugar
- Vanilla extract – Use store-bought or homemade vanilla extract.
- Heavy cream
- Miniature chocolate chips – Be sure to use miniature chocolate chips so you can get more chocolate in each bite.
How Many Whole Graham Crackers Do I Need for the Crumbs?
Graham crackers come in various sizes and shapes, so rather than counting the number of crackers you need, it’s better to go by weight. You’ll need 150 grams of graham crackers to make the crust.
How to Make Peanut Butter Chocolate Chip Pie
This recipe is so easy to put together, it’s practically effortless. Here’s what you’ll need to do.
Prepare. Preheat your oven to 350°F.
Make the crust. Stir together the crust ingredients in a medium bowl, then press the mixture into the bottom and up the sides of a 9-inch pie pan.
Bake the crust. Place the pan in the oven and bake for 10 minutes. Let the crust cool before filling it.
Beat the cream cheese mixture. Use an electric mixer on medium speed to beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla in a mixing bowl until everything is smooth and well-combined.
Beat the heavy cream. In a separate bowl, use an electric mixer with a whisk attachment to whip the heavy cream until soft peaks form.
Assemble. Gently fold the whipped cream into the cream cheese mixture. Fold in the chocolate chips, then pour the filling into the crust.
Chill. Refrigerate for about 4 hours, or until the pie is set.
Tips for Success
Read over my baking tips for beginners, then follow these additional tips for a perfect peanut butter chocolate chip pie.
- Skip the baking if needed. If you’re short on time or don’t want to turn on the oven, you can mix the crust as directed and refrigerate it while you make the filling.
- Use room temperature ingredients. This will keep there from being little bits of unmixed cream cheese in your pie.
- Know when soft peaks form. Soft peaks are when you lift the whisk, peaks briefly form, but then fall back into the bowl.
- Be patient. The pie needs to be fully set before you slice it, otherwise it will ooze out all over the pie pan and plate!
Variations
As long as you keep the ratios in the filling the same, you have room to play around with the add-ins a bit. Chopped chocolate can be swapped in for the chocolate chips, or try using chopped peanut butter cups. For more peanut flavor, add chopped roasted peanuts or peanut butter chips.
Serving Suggestions
This peanut butter chocolate chip pie is perfect as-is, but if you’re looking for some extra decadence, try topping it whipped cream, chocolate curls, peanut butter cups, or bananas.
How to Store
This pie can be wrapped in the pie pan or stored in an airtight container in the refrigerator for up to 5 days. It should be stored chilled and not left at room temperature for prolonged periods of time.
Can This Recipe Be Frozen?
For longer storage, wrap the pie tightly with plastic wrap and freeze it for up to 2 months. Let it thaw overnight in the refrigerator before serving.
More Cool and Creamy Dessert Recipes
- No-Bake Cherry Cheesecake Pie
- Celebration No-Bake Cheesecakes
- Lemon Cream Pie
- Salted Caramel Whipped Cream Pie
Peanut Butter Chocolate Chip Pie
This peanut butter pie recipe has a rich whipped cream cheese filling studded with chocolate chips. So easy, it comes together in minutes!
Ingredients
For the crust:
- 1 & 1/2 cups (150g) graham cracker crumbs
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, melted
For the filling:
- 8 ounces (226g) cream cheese, at room temperature
- 1 cup (255g) creamy peanut butter
- 1 cup (110g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 & 1/2 cups (354ml) heavy cream
- 3/4 cup (133g) miniature chocolate chips
Instructions
To make the crust:
- Preheat oven to 350°F.*
- Combine all the crust ingredients in a medium bowl, stirring until moistened. Press the mixture evenly on the bottom and up the sides of a 9-inch pie pan.
- Bake for 10 minutes. Set aside to cool.
To make the filling
- Using an electric mixer on medium speed, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined.
- In a separate bowl, use an electric mixer with a whisk attachment to whip cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Fold in the chocolate chips.
- Pour the filling into the baked crust. Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated.
Notes
*If you want to skip the brief oven time, then mix the crust as directed and refrigerate while you make the filling.
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41 Comments on “Peanut Butter Chocolate Chip Pie”
Peanut butter and chocolate … that’s how dreams are made 😉 This is a killer summer pie, I think I’m in love. So easy, so perfect, SO necessary.
I adore peanut butter pie. Love the addition of chocolate chips too.
This is going to be a contender for my Mom’s birthday “cake” – she is a peanut butter lover and I think she would absolutely adore it! Have you ever tried making it with a chocolate crust?
Peanut butter and chocolate is a match made in heAven. The pie looks so perfect n yum…
This pie sounds super good. I love chocolate and PB together. I’ve made a pie like this before, but it used Cool Whip. I think I like this recipe better.
This is such a nice summer dessert. I love it!
Mmm, who doesn’t love peanut butter and chocolate? This looks delicious!
Perfect! Since I cook for one….How many days will it keep in refrigerator? Would it freeze & re-thaw…and still taste good?
This recipe looks AMAZING! I absolutly have to try this recipe! I love your food blog, and it has inspired me to start a food blog myself. If you could look at my food blog, I would love that! The link is below:
http://1cupofsugar.blogspot.com/
Thank you!
Amanda, this would be lovely with a chocolate crust. You could easily substitute chocolate graham crackers or chocolate wafers.
JEP, this will keep about 3 days in the refrigerator. You can add a few more on to that if you freeze it. You can keep it frozen if you like. It’s a little softer if kept in the refrigerator, but it will still be fabulous coming out of the freezer.
Looks so good- I can’t eat peanuts, they trigger migraines for me. I used to live on peanut butter…I miss it so. Thanks for all the other recipes your post that are peanut free! I am making the toffee bars today to take to my neighbor, who I have also shared your blog with! I live in the Denver area and we have had a rough summer so far :-(. Toffee bars will certainly help! Make it a happy happy weekend!
Try making it with roasted almond butter(just put roasted almonds in food processor and process untill it looks like smooth peanut butter).
delish! peanut butter and chocolate is one of my FAVORITE combos. 🙂
WOW! That has all of my favorite things…grahams, PB, and chocolate!
So good! It was even better the second and third days 🙂
This looks amazing! We’ll have to try this!
I am trying this for our Mother’s Day Get-Together but I am using a premade graham cracked crust because of my work schedule!
I don’t have a whisk attachment for my blender.
You can use the regular beater attachments for your mixer.Â
I wonder if this would taste good using a pastry crust instead of a graham cracker crust?
Hi, Alicia. I think the flavor would be fine, but I’d be concerned about the filling making the crust soggy.
Oh. My. Cow! This is definitely one of the most amazing pies I’ve ever had. Thank you, thank you, thank you for sharing!
So glad you liked it!
Try Celyon Cinnamon. It has a sweeter less rude flavor than Siagon Cinnamon.
Would doubling the recipe make enough for using a 9X13 pan?
Hi, Trish. The volume should be about right for that. I think you’d really need to make sure they’re set before serving so the center pieces will hold together.
I was wondering if you could make this in a spring form pan instead of a pie pan? Thanks!!!
That should be fine.
I was checking out the Tovolo Easy Prep Quick Mixer. Amazon doesn’t have it. Le Sur Table doesn’t carry it. I did find it on a couple places but I’m not sure why Amazon doesn’t carry it. I’m wondering if the reviews on it are good. I know you really love it. I have a stand mixer, 9-speed hand mixer, immersion blender. Would this new piece of equipment really be worth it? I have very limited kitchen space.Â
Hi, Linda. With limited space, I’d stick with the hand mixer for making whipped cream.
Can you use a store bought graham cracker crust?Â
You can. Sometimes the store-bought ones are on the smaller size, so just make sure the size is correct.
Can I sub the heavy cream with something else? I live in the country and Walmart is kind of far.
Hi, Kami. You’re using the cream to make whipped cream, so it’s a bit hard to use something else. If you have some nondairy whipped topping stashed in your freezer, that’s a reasonable substitute for the whipped cream.
I made this . I did 1 thing different I used Reeses peanut butter cups chopped up instead of chocolate chips. It was amazing
Hi there! Just wondering if I could substitute heavy cream with cool whip?
Hi, Francesca. You can use Cool Whip or another nondairy whipped topping. I just prefer the taste and flavor of whipped cream. Whipping cream creates about twice the volume, so a good general rule is to use double the amount of heavy whipping cream when substituting whipped topping.
My pie crust did t come out at all, I was super oily and looked unbaked. I even scratched the 1st one because it came out like that and the 2nd one I even baked longer and still the same. Anyone else?
It sounds like you either had too much butter or not enough graham crackers.
The homemade whip cream is what brings it to the next level and feels less processed!Â
Hi, Allie. Using homemade whipped cream is such an easy thing to do, and it tastes SO much better!