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Chocolate Chip Peanut Butter Pie

A delightful no-bake pie featuring a creamy peanut butter filling, a graham cracker crust, and topped with mini chocolate chips and chocolate syrup. Perfect for family gatherings or cozy evenings!
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs For that crunchy base
  • 0.5 cups unsalted butter, melted Helps to bind the crust
Filling
  • 1 cup creamy peanut butter The star of the show
  • 1 cup powdered sugar Sweetens things up perfectly
  • 1 cup whipped cream For that light, airy texture
  • 1 cup mini chocolate chips Sprinkle of joy
  • to taste chocolate syrup For drizzling—add more sweetness

Method
 

Preparation
  1. Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until fully combined. Press this mixture into the bottom and sides of a 9-inch pie pan.
  2. Prepare the Filling: In a separate bowl, mix the creamy peanut butter and powdered sugar until smooth and well-combined.
  3. Fold in the Cream: Gently fold the whipped cream into the peanut butter mixture, ensuring to keep the light and fluffy texture. Spread this mixture evenly into your prepared crust.
  4. Add the Chocolate Chips: Sprinkle mini chocolate chips generously over the top of the peanut butter filling.
  5. Finish with Drizzle: Drizzle chocolate syrup on top for an extra touch of sweetness.
  6. Chill: Place the pie in the refrigerator for at least 2 hours to set properly.

Notes

For a nut-free version, consider using sun butter instead of peanut butter. Be patient and ensure your pie has chilled properly before serving to avoid a runny texture. Store tightly covered in the fridge for up to 4 days or freeze for up to a month.