Pin
I whipped up this chocolate chip peanut butter pie when I needed something fancy but didn't want to sweat in the kitchen for hours. Everyone goes crazy for that smooth peanut butter base loaded with chocolate chips - trust me, it vanishes fast whenever I bring it to get-togethers.
The first time I made this pie was during my sister's birthday disaster when our oven quit working. What started as a panic solution has turned into our number one family dessert. Now my nieces always jump in to help press the crust whenever we're together.
Ingredients
How To Make It
Pin
I stumbled on using mini chocolate chips by accident one day when I ran out of the regular size. Now I won't use anything else. The tiny chips spread out perfectly so you get that amazing chocolate and peanut butter combo in every single bite.
Storage Solutions
Smart Swaps
Pin
Serving Suggestions
FAQs About the Recipe
- → What's the easiest way to make the pie base?
Combine graham cracker bits, white sugar, brown sugar, and melted butter until everything sticks together. Push this mix into a pie dish and stick it in the freezer while you work on the filling.
- → How can I get my filling super smooth?
Start with room temp cream cheese and mix it well with sugar, PB, and vanilla. Add the whipped cream slowly and fold it in with care to keep it light and fluffy.
- → Will chunky PB work instead of smooth?
Sure thing! Chunky PB adds a nice bite, but your filling won't be quite as silky smooth.
- → How should I dish up this pie?
Let it warm up for 20 mins if you want it firm, or longer in the fridge for a softer, gooier bite. If slices won't come out easily, run some warm water over the bottom of the dish.
- → Can I fix this pie up early?
You bet! Keep it in the freezer till you're ready to eat. Just don't forget to let it thaw a bit so it tastes its best.