Chocolate Chip Peanut Butter Cream Pie

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This Chocolate Chip & Peanut Butter Cream Pie is a no-bake dessert masterpiece. It features a buttery chocolate chip cookie crust filled with a rich, creamy peanut butter and cream cheese mousse, then topped with mini chocolate chips, chopped peanuts, and a drizzle of warm hot fudge. Perfect for peanut butter lovers, it’s indulgent, creamy, and irresistibly decadent.

Why You’ll Love This Recipe:

• No baking required—simple and quick to assemble

• Creamy peanut butter filling with a fluffy, mousse-like texture

• Sweet-and-salty crunch from chopped peanuts and chocolate chips

• Perfect for entertaining or satisfying late-night cravings

Ingredients Breakdown

Crust:

• Chocolate Chip Cookies (1½ cups, crushed): Provides a sweet, cookie-flavored base.

• Unsalted Butter (6 tbsp, melted): Binds the crust and adds richness.

Peanut Butter Filling:

• Creamy Peanut Butter (1 cup): Main flavor of the pie, rich and nutty.

• Cream Cheese (8 oz, softened): Adds tang and creaminess to balance the sweetness.

• Powdered Sugar (1 cup): Sweetens the filling without making it grainy.

• Vanilla Extract (1 tsp): Adds depth and enhances the peanut butter flavor.

• Heavy Cream (1 cup): Whipped to stiff peaks to lighten the filling and give it a mousse-like texture.

Toppings:

• Mini Chocolate Chips (½ cup): Adds texture and bursts of chocolate.

• Chopped Peanuts (½ cup): Adds crunch and enhances the nutty flavor.

• Hot Fudge Sauce (½ cup, warmed): A rich, melty finish over each slice.

Tips and Tricks:

• Use full-fat cream cheese for the creamiest texture.

• Freeze for 30 minutes before slicing for cleaner cuts.

• Avoid overmixing the whipped cream to keep the filling light and fluffy.

• Substitute graham crackers or Oreos for the crust if you prefer.

Variations and Customizations:

• Nut-Free Option: Use sunflower butter in place of peanut butter and omit peanuts.

• Crunchy Crust: Add chopped peanuts directly into the cookie crust.

• Chocolate Lover’s Twist: Add a layer of melted chocolate between the crust and filling.

• Banana Peanut Butter Pie: Layer banana slices beneath the filling for a fruity surprise.

Pairing Suggestions:

• Serve with a glass of cold milk or hot coffee.

• Pair with a scoop of vanilla or chocolate ice cream.

• Add a dollop of whipped cream for extra indulgence.

Storage Instructions:

• Refrigerator: Store covered in the fridge for up to 4 days.

• Freezer: Freeze in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving.

Popular Questions:

Can I make this pie ahead of time?

Yes! It’s even better when chilled overnight, making it a perfect make-ahead dessert.

Can I use crunchy peanut butter?

You can, but the texture will be less creamy and more textured. Use creamy peanut butter for the best result.

How do I prevent the crust from crumbling?

Press the crust firmly into the pan and let it chill thoroughly before adding the filling.

Can I use Cool Whip instead of heavy cream?

Yes, substitute 2 cups of Cool Whip for whipped cream if you’re looking for a shortcut.

Chocolate Chip Peanut Butter Cream Pie

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• Author: easysweetmeal
• Total Time: 20 minutes
• Yield: 8 servings 1x

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Description

A buttery chocolate chip cookie crust filled with creamy peanut butter mousse, topped with mini chocolate chips, peanuts, and hot fudge drizzle. Indulgent, easy, and decadent!

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Ingredients

Scale 1x2x3x

• 1½ cups chocolate chip cookies, finely crushed

• 6 tablespoons unsalted butter, melted

• 1 cup creamy peanut butter

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy cream

• ½ cup mini chocolate chips

• ½ cup chopped peanuts

• ½ cup hot fudge sauce, warmed

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Instructions

1. Prepare the Crust

• In a mixing bowl, combine crushed chocolate chip cookies and melted butter.

• Stir until crumbs are evenly coated and moist.

• Press mixture firmly into the bottom and up the sides of a 9-inch pie pan.

• Chill in the refrigerator for at least 15 minutes to set.

2. Make the Peanut Butter Filling

• In a large bowl, beat peanut butter and softened cream cheese until smooth and creamy.

• Add powdered sugar and vanilla extract, and beat again until fully combined.

3. Whip the Cream

• In a separate chilled bowl, whip the heavy cream until stiff peaks form.

• Gently fold the whipped cream into the peanut butter mixture until no streaks remain.

4. Assemble the Pie

• Spoon the peanut butter filling into the prepared crust and smooth the top.

• Sprinkle mini chocolate chips and chopped peanuts evenly across the top.

5. Chill and Serve

• Refrigerate the pie for at least 2 hours or until firm.

• Before serving, drizzle each slice with warm hot fudge sauce.

• Slice and enjoy chilled.

Notes

• This no-bake pie is perfect for summer parties, peanut butter lovers, and last-minute dessert needs.

• Using high-quality chocolate chip cookies in the crust makes a noticeable difference in flavor.

• Double the recipe for a 9×13-inch dish to serve a larger crowd.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

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