Peanut Butter Chocolate Chip Pie

Peanut Butter Chocolate Chip Pie is the perfect, no bake treat for those hot summer days. The secret to this pie is the delicious homemade crust – don’t skip it! It’s worth it!

Peanut Butter Chocolate Chip Pie ~ Growing Up Gabel @thegabels

 

I find so many “icebox pie” recipes that I want to make over the summer.  My major hang up, though, is that most of them contain Cool Whip, which I refuse to use.  I’ve tried substituting homemade whipped cream, but it doesn’t always work out well.  So I was pretty excited when I saw this recipe called for homemade whipped cream!  Plus it’s peanut butter and chocolate, which is just an all around good thing.

 

This peanut butter pie is decadent and perfect for late summer.  The filling is light and creamy and full of flavor.  It was a hit with both kids and adults, which is always a bonus.

You can use a store bought crust for this, but the cinnamon in the homemade version adds so much to this pie that I highly recommend making your own.

I made one and a half this recipe to fit an 11″ round baking dish to serve 8 people.  We only had 3 slices left over!

Peanut Butter Chocolate Chip Pie
 
Author: 
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ cups graham cracker crumbs
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  • ½ cup butter, melted
  • 8 ounces softened cream cheese
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ cups heavy cream
  • ¾ cups mini chocolate chips
Instructions
  1. Stir together graham cracker crumbs, sugar, butter and cinnamon.
  2. Firmly press mixture in to the bottom and up the sides of a 9" pie pan.
  3. Bake at 350 degrees for 10 minutes.
  4. Set aside to cool.
  5. In a large bowl, mix together cream cheese, peanut butter, powdered sugar and vanilla extract using a hand held beater. Set aside.
  6. In a stand mixer with whisk attachment, beat heavy cream until soft peaks form.
  7. Add whipped cream to peanut butter mixture, folding in gently. Just keep gently stirring! It will eventually mix together.
  8. Gently stir in chocolate chips.
  9. Spread peanut butter mixture over cooled crust. Allow to chill for at least 4 hours before serving.

Original recipe from Go Bold With Butter.

 

Comments

  1. says

    What a wonderful pie – I love the classic peanut butter and chocolate combination! The chocolate chips make it look extra appealing too. Thank you for sharing this delicious recipe with us at the Hearth and Soul hop.
    April recently posted..Happy EasterMy Profile

  2. says

    Oh my, this looks yummy! It looks like a big ole piece of yummy cookie dough pie!

    I would love for you to share your creativity at my Show-Licious Craft & Recipe Party! Join us each Saturday morning at 8:00 am EST!

    ~ Ashley

  3. says

    Yummy! I’m pinning this to make when I have some heavy cream. That’s one ingredient that I seldom buy, but this recipe looks delicious! Thanks! I found you on Titus 2sday.

    • says

      Hi Keri! Trader Joe’s sells a shelf stable, 8 oz carton of heavy cream you can use. I love to buy them because they are small and don’t spoil on me! Enjoy!

  4. Carol says

    I’m not a big fan of graham crust. Have you ever thought of trying pretzel crust instead? I think I might try it! :). Thanks for recipe. Looks great!

  5. Brenda says

    I was curious…We have someone in our family that is highly allergic to cream cheese. Do you have a substitute that would work the same for this recipie? Thanks…

    • says

      I guess it would depend what they are allergic to in the cream cheese. But perhaps a thick yogurt, like Greek yogurt, may work. I’d set it on cheese cloth or a paper towel suspended over night and let it strain even more to get it nice and thick. Ricotta cheese may work, too. If dairy is the problem, I’d look for a soy based cream cheese. Not sure how it’d taste, though.

  6. says

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  7. says

    Oh my gosh – just saw this on Fantastic Thursday – it looks delicious!! Peanut butter pie is one of my favorites. I love the one they have at TGIFriday’s, but I’ve never tried to make one myself. Now I MUST try yours!!
    Kim recently posted..How to…Paint Terra Cotta PotsMy Profile

  8. says

    I totally agree about not using whip cream. I have done pretty much this same pie minus the chocolate chips. I did save a step though and I made the whip cream in my stand mixer, took it out and then just mixed the peanut butter and cream cheese part in it without cleaning in between. You will still dirty a second bowl when you set aside the whipped cream, but it just seemed to save a step.

    I need to make this again soon!

  9. says

    Pinning! Looks awesome!

    I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. http://apeekintomyparadise.blogspot.com/. Hope you will join us! Have a wonderful week!

    Hugs, Cathy

  10. Shirley Wylie says

    I’m going to make this today. Glad I was able to track your blog down. Found the recipe on site that posts bloggers pictures and recipes with no attribution or link to original recipe.

    • says

      Hi Heather! I would think so, but I’ve never done it. It shouldn’t affect the texture or the outcome – maybe just the taste. I would think that doubling it would fit it in to a 9×13! Let me know if you do it how it turns out!

  11. Denise says

    I have a substitute for cool whip for you. I top my pies with it, it has a wonderful whip cream like texture but yet stable enough to decorate cakes with. and that is “Pastry Pride” whipped topping. It is sold frozen in quarts or gallons and you whip it at home like real whipping cream. You do have to have a stand mixer though cuz you cant whip it on high, you have to use a medium speed and incorporate the air slowly, the speed can go up a notch after about 10 min. The same brand also has “Frosting Pride” which is more dense, but I like the Pastry pride better, especially for whip cream applications. You can get it at Smart and Final

  12. says

    I love anything with peanut butter and chocolate. Count me in! I know I would enjoy this pie. Thank you so much for sharing with us. I found you from StoneGable’s party and I’m so glad I did! Happy New Year.

    • says

      You can try! I tried it once with a whisk and it didn’t work because I got tired. Do you have a hand held electric mixer? Or one of the old fashioned ones with a handle that turns? Those would work, too!

  13. Stacie says

    Is there anything you can substitute the cream cheese for? Or maybe use less? Not really a fan of cream cheese….other than that, it looks delicious!!

    • says

      Maybe creme fraiche? It doesn’t taste much like cream cheese — I think that just helps give it the right texture. It really tastes mostly of peanut butter. Another thought is ricotta, but it may be not quite as firm.

  14. says

    Oh goodness when I saw the picture my mouth started watering, I bet this is absolutely delicious!! You’ve been featured at Sunday Round UP! Thanks so much for sharing!! Have a GREAT weekend! :),

    -Kayla
    Kayla recently posted..Sunday Round Up # 22My Profile

  15. Anna says

    I refuse to use Cool Whip also, but if you ever need a substitute for it where homemade whipped cream won’t work, try TruWhip!

  16. says

    Oh my goodness this looks good. My MIL’s favorite dessert is peanut butter pie and I bet she would love the addition of the chocolate chips! Thank you so much for sharing it with Delicious Dish Tuesday. Would you mind adding our hop as a “linked up at” as well? This week’s is up and we would love for you to share another great recipe :)
    Amanda recently posted..Delicious Dish Tuesday – Bountiful ProduceMy Profile

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