Chocolate Chip Peanut Butter Pie

If you love a dessert that combines the creaminess of cheesecake with the rich flavor of peanut butter and the classic bite of chocolate chips, this chocolate chip peanut butter pie will become your new favorite no-bake treat. It is quick to make and always disappears fast at gatherings.

My family begs for this pie at every holiday My dad calls it the ultimate comfort food and I have even caught my sister sneaking extra slices when no one is looking

Ingredients

• Cream cheese: eight ounces softened for smoothness and tang always buy full fat for the best taste
• Peanut butter: one cup creamy style blends best stick to well known brands
• Powdered sugar: one cup gives the filling structure and sweetness sift for a lump free mix
• Frozen whipped topping: sixteen ounces thawed for lightness and easy mixing be sure it is fully defrosted
• Mini chocolate chips: one cup for bursts of chocolate in every bite go for high quality semi sweet
• Oreo cookie pie crust: one ready made shell for rich chocolate crunch always check the crust for cracks in the store

Step-by-Step Instructions

Soften the Cream Cheese:

Let your cream cheese come to room temperature This prevents lumps and helps the filling beat up super smooth

Mix Base Ingredients:

Using a hand mixer on medium speed beat cream cheese peanut butter and powdered sugar together for about three minutes until fully blended and fluffy Stop once to scrape down sides for even mixing

Fold in Whipped Topping:

Add thawed whipped topping gently folding with a spatula Work patiently in a scooping motion until no white streaks remain The more gentle you are the fluffier your pie will be

Add Chocolate Chips:

Pour in mini chocolate chips and fold again making sure they are evenly distributed throughout the filling

Fill the Crust:

Spoon the mixture into your Oreo cookie crust Smooth the top out with the back of a spoon or offset spatula and cover loosely with plastic wrap

Freeze Overnight:

Place your pie in the coldest part of the freezer and let set for at least eight hours or overnight This ensures super clean slices

Serve and Garnish:

Before serving let the pie sit at room temperature for about ten minutes for easy slicing Top with extra whipped cream and a drizzle of chocolate syrup if you want that bakery style finish

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Storage Tips

Keep any leftovers tightly covered in the freezer Wrap the pie or store slices in an airtight container to prevent ice crystals and maintain the creamy texture It will last up to one week but it rarely lasts that long around here

Ingredient Substitutions

If you do not have mini chocolate chips chop up your favorite chocolate bar for chunky bites Want a gluten free option Try using a gluten free chocolate cookie crust You can swap the whipped topping for homemade sweetened whipped cream but make sure to stabilize with a bit of extra sugar

Serving Suggestions

Serve the pie sliced straight from the freezer for super clean cuts Top each slice with whipped cream shaved chocolate or roasted peanuts for added crunch and a bakery look Sometimes I even add a sprinkle of flaky salt to bring out the chocolate flavor

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Cultural and Historical Context

No bake pies like this one took off in American kitchens during the mid century when convenience foods made baking fast and fun The classic pairing of chocolate and peanut butter is a nostalgic favorite in many southern homes When I shared this at a church potluck the crowd swarmed for recipe cards

Frequently Asked Questions About Recipes

→ Can I use crunchy peanut butter?

Creamy peanut butter yields a smooth texture, but crunchy adds extra bite if you prefer a bit of crunch in each slice.

→ Do I need to thaw the whipped topping first?

Yes, allow the whipped topping to fully thaw before folding it into the mixture for the best texture and easier blending.

→ How long should I freeze the pie?

It's best to freeze the pie overnight, or at least 8 hours, to ensure it sets firmly and slices cleanly.

→ Can I make this dessert ahead?

Absolutely! Prepare and freeze it up to several days in advance. Just keep it covered in the freezer until ready to serve.

→ What can I use instead of an Oreo crust?

Try a graham cracker crust or chocolate cookie crust as tasty alternatives to the traditional Oreo base.

→ Should I refrigerate or freeze leftovers?

Store leftovers in the freezer to maintain their structure; they can also be thawed slightly for a softer texture before serving.