Bake the crust, not the pie
If you haven’t already figured it out, I love peanut butter. Most of the desserts I crave involve peanut butter, so you will find plenty of peanut butter dessert recipes here. This pie required refrigeration, so it is cold and creamy with just the right amount of chocolate chip crunch.
First step is to crush the graham crackers to make the crust. My food processor broke, so I crushed mine using a pestle and mortar bowl. You can also place the crackers in a ziploc bag and crush with a rolling pin.
Melt butter in the microwave and add to the crushed crackers along with the sugar and cinnamon.
Mix the crust ingredients thoroughly. Once the mixture is moist throughout, press into a pie pan. Bake the crust for 10 minutes at 350 degrees.
To make the pie filling, combine the cream cheese, peanut butter, powdered sugar and vanilla. Beat with hand mixer, or use stand mixer.
In a separate bowl, add the whipping cream. Use a hand mixer with a whisk attachment to whisk the cream until soft peaks form.
Add the whipped heavy cream to the peanut butter pie mixture and combine. Then add chocolate chips. I used a mixture of peanut butter chips and semi-sweet chocolate chips.
Pour pie filling into the baked crust and chill for at least 4 hours.
I found this recipe at Bake or Break.
If you like peanut butter as much as I do, you might also like some of my other favorites:
Peanut Butter Balls, Peanut Butter Cookie Layer Dessert, Peanut Butter Overnight Oats, and Chocolate Peanut Butter Pretzel Bars.
Peanut Butter Chocolate Chip Pie
Course: DessertDifficulty: Easy8
servings20
minutes10
minutesIngredients
- For the crust:
1 and 1/2 cups of crushed Graham crackers
1/3 cup sugar
1/2 teaspoon of ground cinnamon
1/2 cup of unsalted, melted butter
- For the pie filling:
8 ounces of cream cheese, at room temperature
1 cup creamy peanut butter
1 cup of powdered sugar (confectioners sugar)
1 teaspoon of vanilla extract
1 and 1/2 cups of heavy cream
1/4 cup of peanut butter chips
1/2 cup of chocolate chips
Directions
- Crust instructions:
- Preheat the oven to 350 degrees
- Combine the crusted Graham crackers, melted butter, sugar and cinnamon. Mix well until all the ingredients are well combined.
- Press the mixture into the bottom of a 9-inch pie pan. Be sure to press up on the sides as well.
- Bake at 350 degrees for 10 minutes.
- Filling instructions:
- Using an electric hand mixer or stand mixer, combine the cream cheese, peanut butter, powdered sugar, and and vanilla. Mix well.
- In a separate bowl, use an electric mixer with a whisk attachment to whip the heavy cream until soft peaks begin to form.
- Add the whip cream to the cream cheese mixture. Mix well until all the ingredients are well combined.
- Next, add the chocolate chips.
- Pour the pie filling into the pie crust.
- Chill in the refrigerator for 4 hours.
Notes
- Leftover pie will need to be refrigerated after serving.
