Go Back
Chocolate Peanut Butter Pie Recipe
Ash Tyrrell

Chocolate Peanut Butter Pie Recipe

I made this Chocolate Peanut Butter Pie on a day when I wanted something rich but didn’t feel like turning on the oven. From the very first bite, I knew it was a keeper. The creamy peanut butter filling paired with a chocolate cookie crust tastes like pure comfort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Chocolate sandwich cookie crust – 1 prepared 9-inch crust gives a deep chocolate base and saves time compared to baking from scratch.
  • Cream cheese – 8 oz softened, blends smoothly and creates a rich, cheesecake-like texture without baking.
  • Creamy peanut butter – 1 cup use a regular commercial brand for the best consistency; natural peanut butter can separate.
  • Powdered sugar – 1 cup sweetens the filling while keeping it silky instead of grainy.
  • Frozen whipped topping – 8 oz thawed, lightens the filling and makes the pie airy instead of dense.
  • Chocolate syrup – ¼ cup plus extra for topping adds a sweet chocolate finish that balances the peanut butter.
  • Mini chocolate chips – ¼ cup optional, for extra texture and a little crunch in every bite.

Method
 

  1. Beat the softened cream cheese until smooth and lump-free.
  2. Add the peanut butter and mix until fully combined and creamy.
  3. This step creates the rich base that gives the pie its signature flavor.
  4. Slowly add powdered sugar while mixing on low speed.
  5. Scrape down the sides of the bowl to keep everything evenly mixed.
  6. The filling should look thick, smooth, and slightly fluffy at this stage.
  7. Gently fold the thawed whipped topping into the peanut butter mixture.
  8. Use a spatula and slow motions to keep the filling light.
  9. This step transforms the mixture into a mousse-like texture.
  10. Spoon the filling into the chocolate cookie crust.
  11. Smooth the top with a spatula for a clean, even finish.
  12. Make sure the filling reaches all edges of the crust.
  13. Drizzle chocolate syrup over the top and sprinkle chocolate chips if using.
  14. Cover loosely and refrigerate for at least 2 hours.
  15. Chilling helps the pie set and makes slicing easier.

Notes

  • I always let the cream cheese soften fully so the filling stays smooth.
  • I chill the pie overnight when I want extra-clean slices for guests.
  • I taste the filling before adding all the sugar and adjust it to my liking.
  • I sometimes freeze the pie for 30 minutes before serving for a firmer texture.