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Chocolate Chip Peanut Butter Pie

A rich, creamy, no-bake peanut butter pie loaded with mini chocolate chips inside a buttery Oreo cookie crust.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Cookie Crust
  • 24 chocolate sandwich cookies (like Oreos) whole, filling included
  • 5 tbsp unsalted butter melted
Peanut Butter Filling
  • 8 oz cream cheese softened to room temperature
  • 1 cup creamy peanut butter do not use natural
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 1.5 cups heavy whipping cream cold (or 8oz tub whipped topping)
  • 1 cup mini semi-sweet chocolate chips
Garnish
  • 1 cup whipped cream for topping
  • 2 tbsp mini chocolate chips for topping

Equipment

  • 9-inch pie dish
  • Hand mixer or stand mixer
  • Food processor

Method
 

  1. Crush the chocolate sandwich cookies in a food processor until fine crumbs form. Mix the crumbs thoroughly with the melted butter.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to chill.
  3. In a chilled bowl, whip the heavy cream until stiff peaks form. Set aside.
  4. In a large bowl, beat the softened cream cheese and creamy peanut butter until smooth and well combined.
  5. Add the sifted powdered sugar and vanilla extract to the peanut butter mixture and beat until fluffy.
  6. Gently fold the whipped cream into the peanut butter mixture using a spatula until no white streaks remain. Fold in the 1 cup of mini chocolate chips.
  7. Pour the filling into the chilled pie crust and smooth the top evenly.
  8. Refrigerate the pie for at least 4 hours, or preferably overnight, until firm.
  9. Garnish with additional whipped cream and extra mini chocolate chips before slicing and serving.

Notes

Ensure your cream cheese is completely at room temperature to avoid a lumpy filling. This pie can also be stored in the freezer and eaten frozen!