Description
This Chocolate Chip Peanut Butter Pie is a rich and creamy no-bake dessert with a silky peanut butter filling, chocolate chips, and a crunchy cookie crust. It’s easy to make, requires just a few ingredients, and is perfect for peanut butter lovers!
Ingredients
Units
Scale
- For the Crust:
- 1 1/2 cups crushed chocolate cookies (like Oreos, without the filling) or graham crackers
- 5 tablespoons unsalted butter (melted)
- For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese (softened)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (whipped to stiff peaks) or 1 container (8 oz) whipped topping
- 1/2 cup mini chocolate chips
- For the Topping:
- 1/4 cup mini chocolate chips
- 1/4 cup melted chocolate (for drizzle, optional)
- Whipped cream (optional)
Instructions
- Prepare the Crust:
- In a bowl, mix crushed cookies with melted butter until combined.
- Press into the bottom of a 9-inch pie pan.
- Refrigerate for 10–15 minutes while preparing the filling.
- Make the Peanut Butter Filling:
- In a large bowl, beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in the whipped cream (or whipped topping) until light and fluffy.
- Stir in mini chocolate chips.
- Assemble the Pie:
- Spread the peanut butter filling evenly into the chilled crust.
- Sprinkle mini chocolate chips on top.
- Chill & Serve:
- Refrigerate for at least 4 hours (or overnight) to set.
- Drizzle with melted chocolate and add whipped cream, if desired.
- Slice and enjoy!
Notes
- Make it extra chocolatey: Use a chocolate crust and drizzle extra melted chocolate on top.
- For a lighter version: Use Greek yogurt instead of cream cheese.
- Storage: Keep in the fridge for up to 5 days or freeze for later.
Nutrition
- Calories: ~450
- Sugar: ~22g
- Sodium: ~200mg
- Fat: ~30g
- Saturated Fat: ~14g
- Carbohydrates: ~38g
- Fiber: ~2g
- Protein: ~9g
- Cholesterol: ~45mg