This no-bake Chocolate Chip Peanut Butter Pie is the kind of dessert that disappears fast at any gathering. With its buttery graham cracker crust, silky peanut butter filling, and pops of mini chocolate chips throughout, it strikes the perfect balance between rich, creamy, and lightly sweet. Chilled until firm and finished with a drizzle of chocolate syrup, this pie is simple enough for casual weekends yet indulgent enough for holidays, birthdays, and special occasions.
What makes this recipe especially appealing is how approachable it is. There’s no complicated baking technique, no water bath, and no fancy equipment required—just a few pantry staples and a little patience while it chills. The result is a crowd-pleasing dessert that feels nostalgic and comforting, while still delivering bakery-style indulgence.
Table of Contents
Why You’ll Love This Chocolate Chip Peanut Butter Pie
- No-bake filling – Perfect when you don’t want to turn on the oven for long.
- Creamy, fluffy texture – Whipped cream lightens the peanut butter for a mousse-like bite.
- Chocolate in every forkful – Mini chocolate chips add texture and balance.
- Make-ahead friendly – Ideal for parties, holidays, and stress-free entertaining.
- Customizable – Easy to adapt with different crusts or chocolate varieties.
Prep Time, Servings & Nutrition
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 35 minutes
- Servings: 8 slices
- Course: Dessert
- Cuisine: American
- Calories: 580 per slice
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Peanut Butter Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup mini chocolate chips
Optional Topping
- Chocolate syrup for drizzling
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- 9-inch pie pan
- Measuring cups and spoons
Method
1. Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan, using the back of a spoon or measuring cup to compact it evenly. Bake for 7–10 minutes, or until lightly golden and fragrant. Remove from the oven and allow the crust to cool completely before adding the filling.
2. Make the Peanut Butter Filling
In a large mixing bowl, beat the creamy peanut butter and softened cream cheese together until smooth and fully combined. Add the powdered sugar and vanilla extract, mixing until the filling is creamy and lump-free.
In a separate bowl, whip the heavy cream until stiff peaks form. This step is key for creating a light, airy texture rather than a dense filling.
Gently fold the whipped cream into the peanut butter mixture using a rubber spatula. Work slowly to maintain the volume and keep the filling fluffy.
3. Add the Chocolate Chips
Fold in the mini chocolate chips until evenly distributed throughout the filling. These small chips ensure you get chocolate in every bite without overpowering the peanut butter flavor.
4. Assemble the Pie
Spoon the peanut butter filling into the cooled graham cracker crust. Smooth the top evenly with a spatula.
Cover the pie and refrigerate for at least 3 hours, or until fully set and sliceable.
5. Serve
Just before serving, drizzle the top with chocolate syrup and sprinkle with extra mini chocolate chips if desired. Slice and serve chilled.
Notes & Helpful Tips
- For a deeper chocolate flavor, substitute dark chocolate chips for the mini chips.
- An Oreo crust can be used instead of graham crackers for extra indulgence.
- Add a small pinch of salt to the filling for a subtle sweet-and-salty contrast.
- This pie can be made a full day in advance, making it perfect for entertaining.
- Always serve chilled for the best texture and clean slices.
Storage & Make-Ahead Tips
- Refrigerator: Store covered in the fridge for up to 4 days.
- Freezer: Freeze the pie (without toppings) for up to 1 month. Thaw overnight in the refrigerator before serving.
Serving Suggestions
- Pair with hot coffee or espresso to balance the richness.
- Serve with fresh berries for a pop of freshness.
- Add whipped cream rosettes around the edges for a bakery-style presentation.
Final Thoughts
This Chocolate Chip Peanut Butter Pie is the ultimate chilled dessert for peanut butter lovers. Creamy, fluffy, and studded with chocolate chips, it’s easy to make yet impressive enough for any celebration. Whether you’re serving it at a holiday table, summer party, or casual family dinner, this pie is guaranteed to earn rave reviews and repeat requests.
Chocolate Chip Peanut Butter Pie
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Peanut Butter Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup mini chocolate chips
Optional Topping
- Chocolate syrup for drizzling
Instructions
Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan, using the back of a spoon or measuring cup to compact it evenly.
- Bake for 7–10 minutes, or until lightly golden and fragrant. Remove from the oven and allow the crust to cool completely before adding the filling.
Make the Peanut Butter Filling
- In a large mixing bowl, beat the creamy peanut butter and softened cream cheese together until smooth and fully combined.
- Add the powdered sugar and vanilla extract, mixing until the filling is creamy and lump-free.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture using a rubber spatula, working slowly to maintain the volume.
Add the Chocolate Chips
- Fold in the mini chocolate chips until evenly distributed throughout the filling.
Assemble the Pie
- Spoon the peanut butter filling into the cooled graham cracker crust. Smooth the top evenly with a spatula.
- Cover the pie and refrigerate for at least 3 hours, or until fully set and sliceable.
Serve
- Just before serving, drizzle the top with chocolate syrup and sprinkle with extra mini chocolate chips if desired. Slice and serve chilled.
