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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.

Peanut Butter-Chocolate Chip Pie

Yield 8 to 10 servings
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

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:

  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.

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”

  1. 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.

  2. I adore peanut butter pie. Love the addition of chocolate chips too.

  3. 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?

  4. Peanut butter and chocolate is a match made in heAven. The pie looks so perfect n yum…

  5. 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.

  6. This is such a nice summer dessert. I love it!

  7. Mmm, who doesn’t love peanut butter and chocolate? This looks delicious!

  8. Perfect! Since I cook for one….How many days will it keep in refrigerator? Would it freeze & re-thaw…and still taste good?

  9. 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!

  10. 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.

  11. 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).

  12. delish! peanut butter and chocolate is one of my FAVORITE combos. 🙂

  13. WOW! That has all of my favorite things…grahams, PB, and chocolate!

  14. So good! It was even better the second and third days 🙂

  15. This looks amazing! We’ll have to try this!

  16. 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!

  17. I don’t have a whisk attachment for my blender.

  18. Oh. My. Cow! This is definitely one of the most amazing pies I’ve ever had. Thank you, thank you, thank you for sharing!

  19. Try Celyon Cinnamon. It has a sweeter less rude flavor than Siagon Cinnamon.

  20. Would doubling the recipe make enough for using a 9X13 pan?

  21. I was wondering if you could make this in a spring form pan instead of a pie pan? Thanks!!!

  22. 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. 

  23. Can you use a store bought graham cracker crust? 

  24. 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.

  25. I made this . I did 1 thing different I used Reeses peanut butter cups chopped up instead of chocolate chips. It was amazing

  26. 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.

  27. 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?

  28. The homemade whip cream is what brings it to the next level and feels less processed! 

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