Creamy Peanut Butter Chocolate Chip Pie

PIN this recipe for Creamy Peanut Butter Chocolate Chip Pie now… So you can make it later!

This creamy dreamy number is definitely an Event Dessert.

Not because it is hard to make (it’s one of my very favorite mix-it-and-pop-it-in-the-fridge numbers) but because it is a decadent, rich swirl of peanut butter and chocolate and cream cheese nestled in a graham cracker and peanut crust.

It’s a peanut butter cup in pie form, and I am HERE FOR IT! Birthdays. Fourth of July. Christmas. Father’s Day. :)

And speaking of fathers, here’s one of the best ones I know. He definitely deserves a big old slice of peanut butter chocolate pie, because he’s as sweet as this pie is. Hi honey!

And (bonus points!) with the exception of baking up the scrumptious graham cracker peanut crust, this pie requires zero time in the oven…you do have to plan ahead so it can hang out in the fridge for a few hours so it can firm up into peanut buttery perfection.

How to make a creamy peanut butter chocolate chip pie!

Spray a 9 inch pie pan with cooking spray and preheat your oven to 350 (only for the crust! I promise!).

Break 9 full sized graham crackers into pieces and put them in a food processor along with a cup of salted peanuts and a couple tablespoons of brown sugar.  Process until they are all ground up.

Next, add 6 tablespoons of butter to the food processor and process until it is fully mixed in.  This is your delectable pie crust!

Now put your pie crust mixture into the pie plate and press it all along the bottom and up the edges.  I like to do the first part of this with my fingers, and then I smoosh it with with the bottom of a mason jar or a juice glass to even things out.

Bake your crust for 10 minutes or until it is just browned, and let it cool.  (It’s gonna make your kitchen smell like HEAVEN.)

When your crust is fully cool, it’s time to make the filling!  Put a room temperature 8 ounce package of cream cream cheese and a cup and a half of peanut butter in a mixing bowl.

Side note: here’s where I need to tell you about my favorite gadget for measuring sticky stuff like peanut butter.  

It is called an adjustable measuring cup, and you set it to the amount you want, fill it with the sticky stuff, and then twist the base, which will push that sticky stuff up and out into your mixing bowl.  GAME-CHANGER.

Back at the recipe, bowl and beat the cream cheese and peanut butter until they are totally combined, and then beat in a cup of confectioner’s sugar,

Pour in 2 cups of heavy cream and beat that in until everything is nice and combined, starting at a slow speed so it doesn’t splash.  Add a cup of mini chocolate chips and stir until everything is just combined.

Scrape your glorious peanut butter mixture into the pie crust, using a spatula to smoosh it all the way to the sides and to make some pretty swirls on the top. Pop it into the fridge and let it set, at least 5 hours and as much as overnight.

When you are ready to serve, crumble up a few more graham crackers into crumbs and sprinkle them over your pie along with a handful of mini chocolate chips (don’t do this ahead of time or the crumbs will get soggy).  And you are ready to slice it up!

Pro tip: this cake is rich, so I highly recommend starting folks out with slivers. They can always come back for seconds!

So whatever you are celebrating, if you are making it for a peanut butter and chocolate lover, they are going to love YOU even more than they already do once they take that first dreamy bite. Yum!!