Chocolate Chip Peanut Butter Pie

The Chocolate Chip Peanut Butter Pie is a no-bake dessert that combines the irresistible flavors of peanut butter and chocolate chips into a creamy, dreamy, and incredibly easy-to-make treat. This recipe is incredibly useful for anyone seeking a quick yet impressive dessert that requires minimal effort and no oven time, perfect for last-minute cravings or effortless entertaining.

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Prep Time 30

Cook Time 0

Chill Time 4

Total Time 30

Servings: 8 slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 (9-inch) pre-baked graham cracker crust
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1.5 cups (about 9 ounces) semi-sweet chocolate chips, divided
1 cup whipped topping (like Cool Whip), thawed, plus more for garnish (optional)
2 tablespoons chopped roasted peanuts (optional, for garnish)

Equipment

Electric mixer
Large mixing bowl
Spatula

Method

In a large mixing bowl, combine the softened cream cheese and creamy peanut butter. Beat them together with an electric mixer on medium speed until smooth and well combined. Scrape down the sides of the bowl as needed.
1 (8-ounce) package cream cheese, softened, 1 cup creamy peanut butter
Gradually add the powdered sugar to the cream cheese and peanut butter mixture, mixing on low speed until just combined. Slowly pour in the milk and add the vanilla extract. Increase the mixer speed to medium and beat until the filling is light and fluffy, about 2–3 minutes.
1 cup powdered sugar, 1/3 cup milk, 1 teaspoon vanilla extract
Gently fold in 1 cup of the semi-sweet chocolate chips and the thawed whipped topping using a spatula until no white streaks remain. Be careful not to overmix, as this can deflate the whipped topping.
1.5 cups (about 9 ounces) semi-sweet chocolate chips, divided, 1 cup whipped topping (like Cool Whip), thawed, plus more for garnish (optional)
Spoon the peanut butter filling evenly into the pre-baked graham cracker crust. Smooth the top with the back of a spoon or a spatula to create an even layer.
1 (9-inch) pre-baked graham cracker crust
Sprinkle the remaining 1/2 cup of semi-sweet chocolate chips over the top of the pie. For an extra touch of deliciousness, you can gently press a few more chocolate chips into the filling if desired.
1.5 cups (about 9 ounces) semi-sweet chocolate chips, divided
Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or until firm and set. This chilling time is crucial for the pie to hold its shape when sliced.
Before serving, you can add extra whipped topping around the edges or in dollops on top, and sprinkle with chopped roasted peanuts for added texture and flavor.
1 cup whipped topping (like Cool Whip), thawed, plus more for garnish (optional), 2 tablespoons chopped roasted peanuts (optional, for garnish)

Notes

Leftover pie can be stored tightly covered in the refrigerator for up to 3-4 days. It can be enjoyed chilled or gently warmed in the microwave for short intervals.