
This chocolate chip peanut butter pie has quickly become my go-to dessert for gatherings where I need to impress without spending hours in the kitchen. The creamy peanut butter filling studded with chocolate chips creates an irresistible combination that disappears within minutes at every party.
I first made this pie for my sister's birthday when our oven unexpectedly broke. What started as a kitchen emergency has since become our family's most requested dessert, with my nieces now helping to press in the crust every time we gather.
Ingredients
Step-by-Step Instructions

The mini chocolate chips are truly the secret weapon in this recipe. I discovered their magic accidentally when I ran out of regular chips one day. Now I never substitute because they distribute perfectly throughout each bite, giving that perfect chocolate-to-peanut butter ratio in every mouthful.
Storage Solutions
Clever Substitutions

Serving Suggestions
Frequently Asked Questions
- → What is the best way to prepare the pie crust?
Mix graham cracker crumbs, granulated sugar, brown sugar, and melted butter until fully combined. Press the mixture into a pie plate and freeze while preparing the filling.
- → How do I ensure the filling is creamy?
Use softened cream cheese and blend it thoroughly with sugar, peanut butter, and vanilla. Fold in whipped cream gently to maintain the airy texture.
- → Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter for added texture, though the filling may be slightly less smooth.
- → What is the best way to serve the pie?
Thaw the pie for 20 minutes at room temperature for a firmer texture or longer in the refrigerator for a gooey, softer consistency. Use warm water to loosen the crust if removing slices becomes difficult.
- → Can I make this pie ahead of time?
Absolutely! Store the pie in the freezer until ready to serve. Ensure proper thawing time before serving for the best experience.