Chocolate Chip Peanut Butter Pie
Some desserts earn a permanent spot in the summer rotation, and this Chocolate Chip Peanut Butter Pie is one of them.
It is rich, cold, and creamy, the kind of slice that tastes like a peanut butter cup in pie form, and it is genuinely easy to make.
Pile on a generous spoonful of whipped cream and no one at the table will guess how little work went into it.
My family has spent a few summer days on the white sand beaches of Gulf Shores, Alabama, and the highlight of those trips was always dinner at the Original Oyster House.
That is where I first tasted their Chocolate Chip Peanut Butter Pie, served ice cold at the end of a long day in the sun.
After one of those trips I set out to recreate it in my own kitchen, and the version I landed on comes close to that creamy peanut butter and chocolate chip pie I remembered.
This is a no bake dessert in the truest sense. There is no oven, no custard to cook, and no timing to watch. You mix, you fold, you spread, and you freeze.
That makes it a great choice for a backyard cookout, a church potluck, or any evening when the grill is already doing the work and you would rather not heat up the kitchen.
Make it the night before. The freezer does the heavy lifting while you sleep.
It is also a wonderful recipe to hand to a beginner. If you can run a hand mixer and fold with a spatula, you can make this pie, and you will look like you have been making it for years.
If you already love peanut butter and chocolate together, this pie belongs next to your other favorites. It is sweet without being heavy, and the mini chocolate chips keep every single bite interesting.
Jump To
How to Serve Chocolate Chip Peanut Butter Pie:
I serve this pie frozen, straight from the freezer, with a big spoonful of whipped cream or a drizzle of chocolate syrup. Something about the cold filling and the soft topping together makes it taste even better than it already does.
I know plenty of people serve it merely refrigerated, and I have seen that in the comments on the original recipe. To be honest, I would not refuse this pie in any form.
I would probably eat it melted in a cup with a spoon and call it a milkshake. That said, I do think it slices more neatly and looks prettier when it comes out of the freezer, so that is how I do it.
A few things that make serving easier:
- Keep the pie in the freezer until the moment you are ready to slice it.
- Set out your whipped cream, chocolate syrup, and plates before you pull it out, so it does not sit on the counter getting soft.
- Use a sturdy knife and cut straight down through the crust for clean slices.
- Plan on 8 servings, which is generous because the filling is rich.
This pie is a natural finish for a grilled dinner. After ribs, burgers, or a smoked chicken, a cold slice of peanut butter pie is exactly the kind of dessert that does not compete with the smoke and the seasoning on the main course. It just cools everything down and sends people home happy.
It is also a smart dessert to make ahead. Because it lives in the freezer, you can put it together a day before a party and forget about it. That is the kind of dessert I want when I am spending the afternoon tending a grill.
What happened to the store bought Oreo crust?
If you have been looking for the store bought Oreo pie crust in the grocery aisle and cannot find it, you are not imagining things. That crust is no longer being produced. It was a convenient shortcut, and its disappearance has sent a lot of people looking for a new plan.
The good news is that making an Oreo pie crust at home is not much work at all. Most homemade versions come together with crushed chocolate sandwich cookies and a little melted butter pressed into a pie plate.
It takes a few minutes, it uses ingredients you probably already have, and the result tastes just as good, if not better, than the packaged version you remember.
One tip if you go the homemade route: press the crumb mixture firmly into the pie plate, including up the sides, so the filling has a solid wall to sit against once it freezes.
Either way, this recipe needs 1 Oreo Cookie pie crust, so decide which route you are taking before you start mixing the filling.
Ingredients
Here is everything you need for one pie. This makes 8 servings.
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese, softened | 8 ounces | Let it sit out so it is soft and easy to mix |
| Peanut butter | 1 cup | Creamy style blends smoothest |
| Powdered sugar | 1 cup | Sweetens and thickens the filling |
| Frozen whipped topping, thawed | 16 ounces | Thaw it fully before folding |
| Mini chocolate chips | 1 cup | Minis stay easier to eat once frozen |
| Oreo Cookie pie crust | 1 | Store bought if you can find it, or homemade |
A few notes on the ingredients, because small choices make a difference here.
Start with cream cheese that is truly at room temperature. Cold cream cheese is hard to mix and you will end up with lumps in the filling. If you forgot to set it out, a short stint in the microwave will soften it up, just do not melt it.
The whipped topping should be thawed, and you should treat it gently. More on that in the instructions, but the short version is that folding beats mixing when it comes to whipped topping.
Mini chocolate chips are the right call, and there is a good reason for it. This pie is frozen, and chocolate gets hard in the freezer. Regular size chips turn into little rocks that are tough to chew, while minis give you the chocolate flavor without the jaw workout.
Instructions
The whole thing comes together in about 20 minutes of hands on work. The freezer handles the rest.
- Beat the base. Use a mixer to combine the softened cream cheese, peanut butter, and powdered sugar together. Keep going until the mixture is smooth and there are no streaks of cream cheese left.
- Fold in the whipped topping. Add the whipped topping and fold it together. This may take a little work to get it completely combined, but it will happen. Then fold in the chocolate chips.
- Fill, cover, and freeze. Spread the filling into the pie crust. Cover the pie and freeze it overnight. When you are ready to serve, slice it and top each piece with whipped cream and a drizzle of chocolate syrup, if desired.
That is the entire recipe. Three steps, no baking, and one overnight wait.
A word about folding, because this is where a good pie can go wrong. Do not beat the whipped topping into the peanut butter mixture with the mixer. Over mixing can cause the whipped topping to collapse, and a collapsed topping means a runny pie.
Fold it in by hand with a spatula instead, turning the bowl as you go, until you no longer see streaks of white. It will look lumpy for a while. Keep folding. It comes together.
One more tip: fold the mini chocolate chips in last, and do it gently. You want them scattered through the filling, not crushed into dust.
Then comes the hard part, which is waiting. Cover the pie and put it in the freezer overnight. A few hours will set it, but overnight gives you a firm, sliceable filling that holds its shape on the plate.
Because the freezer is doing the work, there is no cook time to track and no temperature to check. Prep time is 20 minutes and total time is 20 minutes, with the overnight freeze happening on its own.
Recipe details
Here is the quick summary, plus the estimated nutrition for one slice.
| Detail | Value |
|---|---|
| Prep time | 20 minutes |
| Total time | 20 minutes |
| Freeze time | Overnight |
| Servings | 8 |
| Method | No bake, frozen |
Nutrition per serving, estimated:
| Nutrient | Amount |
|---|---|
| Calories | 694 |
| Carbohydrates | 67 g |
| Protein | 13 g |
| Fat | 44 g |
| Saturated fat | 20 g |
| Fiber | 3 g |
| Sugar | 53 g |
| Sodium | 392 mg |
| Cholesterol | 33 mg |
These numbers are estimates and they depend on the brands you use, so treat them as a rough guide rather than an exact figure. They also do not include the whipped cream or chocolate syrup you might add on top.
Keep the finished pie in the freezer and pull it out only when you are ready to slice. If you are feeding a crowd, cut the slices a little thinner and you can stretch it further. Either way, it is the kind of dessert that disappears fast on a warm evening.
If you are planning a cookout, make this pie the day before and leave it in the freezer. It frees up your oven and your attention for the grill, and dessert is already handled when the last plate comes off the smoker.
FAQs
Why is it important to use room temperature cream cheese in peanut butter pie?
Room temperature cream cheese is essential for this no-bake pie because it blends smoothly with the peanut butter and powdered sugar without lumps. Cold cream cheese is difficult to cream and will result in a lumpy filling. If you forget to soften it, you can microwave it briefly in 10-second intervals until soft.
How long does chocolate chip peanut butter pie need to freeze?
This pie must freeze overnight, or for at least 8 hours, to achieve a firm, sliceable texture. Freezing overnight ensures the filling sets completely. If the pie is not frozen long enough, it will be too soft to cut neatly.
What is the best crust for chocolate chip peanut butter pie?
The best crust is an Oreo cookie crust, which provides a chocolatey crunch that complements the peanut butter filling. While pre-made Oreo crusts are no longer widely available, you can easily make a homemade version by combining chocolate cookie crumbs with melted butter and pressing it into a pie plate.
Why are mini chocolate chips better for this frozen pie?
Mini chocolate chips are preferred for this frozen pie because the chocolate becomes very hard when frozen. Mini chips are smaller and easier to bite into and distribute more evenly throughout the filling compared to standard-sized chips, providing chocolate in every bite without being too hard to eat.
Chocolate Chip Peanut Butter Pie
Chocolate Chip Peanut Butter Pie Some desserts earn a permanent spot in the summer rotation, and this Chocolate Chip Peanut Butter Pie is one of them. It is rich, cold, and creamy, the kind of slice that tastes like a peanut butter cup in pie form, and it is genuinely easy to make.
- Total Time: 20 min
- Yield: 8 1x
Ingredients
8 ounces cream cheese, softened, softened
1 cup peanut butter
1 cup powdered sugar
16 ounces frozen whipped topping, thawed, thawed
1 cup mini chocolate chips
1 Oreo Cookie pie crust
Instructions
1-Use a mixer to combine the softened: Use a mixer to combine the softened cream cheese, peanut butter, and powdered sugar together.
2-Add the whipped topping and fold together: Add the whipped topping and fold together. This may take a little work to get it completely combined, but it will happen. Fold in the chocolate chips.
3-Spread into pie crust: Spread into pie crust. Cover and freeze overnight. Slice and serve topped with whipped cream and a drizzle of chocolate syrup, if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 20 min
- Cook Time: 0 min
- Method: no_cook
Nutrition
- Calories: 694kcal
- Sugar: 53g
- Sodium: 392mg
- Fat: 44g
- Saturated Fat: 20g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 33mg
