Description

This creamy, no-bake Chocolate Chip Peanut Butter Pie is rich, smooth, and packed with irresistible peanut butter flavor and mini chocolate chips—all nestled in a chocolate cookie crust. A chilled dessert dream come true!

Ingredients

1 (8 oz) block cream cheese, softened
1 cup creamy peanut butter
½ cup powdered sugar
1 (8 oz) tub whipped topping (like Cool Whip), thawed
½ cup mini chocolate chips (plus more for topping)

1 chocolate cookie pie crust (store-bought or homemade)

Instructions

1️⃣ Make the filling: In a large bowl, beat cream cheese, peanut butter, and powdered sugar until smooth and fluffy.

2️⃣ Fold in Cool Whip: Gently fold in the whipped topping until fully incorporated and creamy.

3️⃣ Add chocolate chips: Stir in mini chocolate chips.

4️⃣ Fill the crust: Spoon the mixture into the chocolate crust and smooth the top with a spatula.

5️⃣ Chill: Refrigerate for at least 4 hours, or until firm. Overnight is best for easy slicing.

6️⃣ Serve: Top with extra chocolate chips or drizzle with chocolate syrup before serving.

Notes

For a crunchier bite, add crushed peanuts or chopped Reese’s to the filling.
Use a graham cracker crust if you prefer a milder base.

Keeps well in the fridge for up to 5 days—or freeze for a cool, sliceable treat.

Prep Time: 10 min