If you’re craving a dessert that delivers both creamy indulgence and irresistible crunch, this Chocolate Chip Peanut Butter Cream Pie is the ultimate treat. It’s the perfect combination of a buttery cookie crust, a light and fluffy peanut butter filling, and rich toppings of chocolate chips, peanuts, and warm fudge.
Whether you need an easy no-bake dessert for a weeknight dinner, a party-ready pie to wow guests, or simply a decadent slice of comfort food to enjoy after a long day, this pie will check all the boxes. The best part? It looks impressive but comes together with minimal effort—no oven required!
Why You’ll Love This Chocolate Chip Peanut Butter Cream Pie
No-bake dessert – perfect for hot days when you don’t want to turn on the oven.
Rich yet light – the creamy peanut butter and whipped cream filling is indulgent but not heavy.
Make-ahead friendly – ideal for holidays, birthdays, or dinner parties.
Crowd-pleaser – chocolate + peanut butter is a combo everyone loves.
Customizable – easily swap toppings or add extra mix-ins.
Ingredient Breakdown
Here’s why each ingredient is essential to this decadent pie:
Chocolate Chip Cookies: Crushed into fine crumbs, these create the base for a crunchy, chocolatey crust.
Unsalted Butter: Binds the cookie crumbs together for a firm crust.
Peanut Butter: The star of the filling—smooth, creamy, and rich.
Cream Cheese: Adds tanginess and stability to balance the sweetness.
Powdered Sugar: Sweetens the filling while keeping it silky.
Vanilla Extract: Enhances the flavors with a warm, sweet note.
Heavy Cream: Whipped into peaks to give the filling an airy, mousse-like texture.
Mini Chocolate Chips: Add bursts of chocolate in every bite.
Chopped Peanuts: Provide crunch and a nutty contrast.
Hot Fudge Sauce: A luscious finishing drizzle that takes the pie over the top.
Pro Tips for the Best Pie
Chill the crust before adding filling to ensure it holds together.
Use full-fat cream cheese for the richest, creamiest texture.
Whip cream until stiff peaks—don’t over-whip, or it will turn grainy.
Chill overnight for the cleanest slices.
Warm the fudge sauce slightly so it drizzles easily.
Ingredient Swaps or Variations
Crust: Use graham crackers, Oreos, or pretzels instead of chocolate chip cookies.
Filling: Try crunchy peanut butter for added texture.
Toppings: Replace chocolate chips with Reese’s Pieces or chopped candy bars.
Sauce: Use caramel or peanut butter sauce instead of hot fudge.
Healthier twist: Use light cream cheese and coconut whipped cream.
Serving Suggestions
Pair with a glass of cold milk for the ultimate comfort food experience.
Serve with vanilla ice cream for extra indulgence.
Garnish with whipped cream swirls for a bakery-style look.
Add chocolate curls or crushed cookies on top for presentation.
Make Ahead + Storage Tips
Make ahead: Prepare the crust and filling up to 24 hours in advance. Keep covered in the fridge.
Storage: Store leftover pie in the refrigerator for up to 4 days.
Freezing: Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Reheating fudge: Warm sauce separately before drizzling over chilled pie.
Cultural or Historical Notes
Chocolate and peanut butter is a classic American pairing that skyrocketed in popularity thanks to Reese’s in the early 20th century. This cream pie takes inspiration from that timeless flavor combo, giving it a no-bake, mousse-like twist perfect for modern dessert lovers.
Frequently Asked Questions
1. Can I make this pie without cream cheese? Yes, but the filling will be less stable. Substitute with mascarpone or extra whipped cream.
2. How long does the pie need to chill? At least 2 hours, but overnight chilling makes slicing much easier.
3. Can I make this pie gluten-free? Absolutely! Use gluten-free cookies for the crust.
4. Can I freeze the pie? Yes—wrap tightly and freeze for up to a month. Thaw overnight in the fridge before serving.
5. What can I use instead of hot fudge sauce? Caramel, peanut butter drizzle, or even a chocolate ganache all work beautifully.
In a medium bowl, combine the finely crushed chocolate chip cookies and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie pan. Refrigerate for 15 minutes to set.
In a large bowl, beat together the peanut butter and softened cream cheese until smooth. Add powdered sugar and vanilla, then mix until creamy and well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the peanut butter mixture. This step creates a light, mousse-like texture for the filling.
Spread the peanut butter filling evenly over the chilled crust. Smooth the top with a spatula. Sprinkle with mini chocolate chips and chopped peanuts.
Refrigerate the pie for at least 2 hours (or overnight for best results). This allows the filling to firm up and flavors to meld together.
Just before serving, drizzle warm hot fudge sauce over each slice. Serve chilled and enjoy every decadent bite!
Notes
For best results, let the pie sit at room temperature for 5 minutes before slicing.
Always use room temperature cream cheese for a smooth filling.
If using natural peanut butter, stir well before mixing to avoid separation.
