Chocolate Chip Peanut Butter Cream Pie

by Emily
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.

 

Chocolate Chip Peanut Butter Cream Pie

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.

 

 

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