Get the Recipe:
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 (150 g) graham cracker crumbs
- 1/3 cup (67 g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113 g) unsalted butter, melted
For the filling:
- 8 ounces (226 g) cream cheese, at room temperature
- 1 cup (255 g) creamy peanut butter
- 1 cup (110 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (360 ml) heavy cream
- 3/4 cup (135 g) miniature chocolate chips
Recommended Products
Instructions
To make the crust:
- Preheat oven to 350°F (175°C).*
- 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.
- Spread 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.
- Store tightly covered in the refrigerator up to 5 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!