Description
This Chocolate Chip Peanut Butter Pie is a rich, creamy, no-bake dessert featuring a luscious peanut butter filling studded with chocolate chips, all nestled in a buttery graham cracker crust. Perfect for peanut butter lovers!
Ingredients
Units
Scale
Serves 8
- For the crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, melted
- For the filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup (260 g) creamy peanut butter
- 3/4 cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream, whipped to stiff peaks
- 1/2 cup (90 g) mini chocolate chips
- For topping:
- 1/4 cup (45 g) mini chocolate chips
- 2 tablespoons peanut butter, melted (optional drizzle)
Instructions
- Prepare the crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for 30 minutes to set.
- Make the filling:
- In a large bowl, beat the cream cheese and peanut butter together until smooth and creamy.
- Add powdered sugar and vanilla extract, and mix until well combined.
- Gently fold in the whipped cream until the mixture is light and fluffy. Then fold in the mini chocolate chips.
- Assemble the pie:
- Spoon the filling into the chilled crust and smooth the top with a spatula.
- Add the toppings:
- Sprinkle the mini chocolate chips over the top of the pie. Drizzle with melted peanut butter if desired.
- Chill:
- Refrigerate the pie for at least 4 hours, or until firm.
- Serve:
- Slice and serve chilled. Enjoy this decadent treat with a glass of cold milk!
Notes
- For a chocolate twist, use an Oreo cookie crust instead of a graham cracker crust.
- This pie can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw slightly before serving.
- Add crushed peanuts or a sprinkle of flaky sea salt for extra texture and flavor.