Peanut Butter Chocolate Chip Pie

Peanut Butter Chocolate Chip Pie is wonderfully easy to make and even more delicious! It’s a perfectly cool treat on a warm day. Or enjoy it year-round like I do!

Peanut Butter Chocolate Chip Pie in a white-rimmed pie plate

Summer is most assuredly the season for no-bake desserts and cold desserts. Not only is it nice to get a break from the hot oven, but those cold desserts are lovely to eat when it’s scorchingly hot.

It’s no secret that I adore the combination of peanut butter and chocolate. I use it in cookies, brownies, cakes, and anything else I can manage. A strong case could be made that there is no better friendship in the dessert world. It’s surely in the top 5.

This recipe is one of my go-to summer recipes.  It’s 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. It’s a pretty standard graham cracker crust. But, it does have one addition that I just love for this pie – cinnamon. That little hint of cinnamon makes this pie a whole lot more interesting. If you’re not convinced, you can certainly leave it out. But, did I mention how good it is?

slice of Peanut Butter Chocolate Chip Pie on a white plate

That lovely crust is filled with a creamy, cream cheese-y, peanut butter-y filling that I could enjoy all on its own. Be sure to use miniature chocolate chips so you can get more chocolate in each bite. You know my theory about more chocolate, right? That’s always a good idea.

Find more pie recipes in the Recipe Index.
Yield: 8 to 10 servings

Peanut Butter-Chocolate Chip Pie

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Peanut Butter-Chocolate Chip Pie is a simple, almost no-bake pie with big chocolate and peanut butter flavor.

Peanut Butter Chocolate Chip Pie


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


To make the crust:

  1. Preheat oven to 350°F.*
  2. 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.
  3. Bake for 10 minutes. Set aside to cool.

To make the filling

  1. Using an electric mixer on medium speed, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined.
  2. 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.
  3. Pour the filling into the baked crust. Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated.


*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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Peanut Butter Chocolate Chip Pie

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