Peanut Butter-Chocolate PieAs much as I love to bake, sometimes I need a little more convincing during the summer. Adding a hot oven to a hot day can be a little much. That’s when desserts like this one become go-to recipes. You only need a few minutes of oven time to make this delectable pie.

Peanut butter and chocolate is a winning combination for most everyone. Be sure to use miniature chocolate chips so you can get more chocolate in each bite. Besides that delicious flavor combination, my favorite part is the hint of cinnamon in the crust. The whole package is a cool, simple treat that’s a summer pleaser.

Peanut Butter-Chocolate Pie

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 8-10 servings

Serving Size: 1 slice

Peanut Butter-Chocolate Pie


    For crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, melted
  • For filling:
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream
  • 3/4 cup miniature chocolate chips


  1. Preheat oven to 350°F.
  2. Combine all crust ingredients in medium bowl, stirring until moistened. Press mixture onto bottom and up sides of 9-inch pie pan.
  3. Bake 10 minutes.
  4. To prepare filling: mix cream cheese, peanut butter, confectioners’ sugar and vanilla until combined.
  5. In separate bowl, whip cream until soft peaks form. Gently fold whipped cream into cream cheese mixture. Fold in chocolate chips.
  6. Pour filling into baked crust. Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated.

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14 thoughts on “Peanut Butter-Chocolate Pie

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  1. lorrie said:

    my coworker made this pie…..a slice of heaven

  2. Rebecca said:

    This pie is FABULOUS!!! I took a shortcut and used a shortbread ready made crust but the filling is what counts lol

  3. Laura said:

    This was so good- hit the spot and didn’t have to make any adjustments. Came out perfect.

  4. cris nault said:


  5. Melissa said:

    I cant wait to try this recipe!!! Thank you so much for sharing :0)

  6. Nancy said:

    We liked it. I made it for my husband and I made it in a deep dish pie pan. Thoughts on that: Next time I would make extra whipped cream to pipe on top of the pie and sprinkle with a few of the mini chips and perhaps a bit of cocoa for presentation.

    I KNOW my nephews would like this. That is why I have thought ahead to next time…:)

  7. Sue said:

    It’s unbelievably good. If you love peanut butter, it’s to die for. Came out better than perfect.

  8. Laurie said:

    Instead of using the heavy cream and whipping it, could you use the tub of cool whip to fold in? Just a thought

  9. Katherine said:

    Cool whip works perfectly and I love using a ready-made Oreo crust. You can never have enough chocolate, lol.

  10. jessica said:

    can you use creamy Sun Butter in place of peanut butter cause I am allergic to peanuts will it be just as good?

  11. Sunshine said:

    For Peanut Butter Lovers, use the Super Chunky PB, even add extra chopped up peanuts, it goes so well with the chocolate chips. It is definitely one of those sinfully delicious pies that you should treat yourself and others to once in awhile,especially around the Holidays when you are splurging anyway! 🙂

  12. Cindy Vien said:

    You can also substitute the heavy whipping cream with nutriwhip dessert topping, whipped! My son is allergic to peanuts so I wonder if a person can make their own cashew butter or use almond butter they have alrerady on the shelves?

  13. Olenia said:

    I used the Oreo crust or chocolate crust. I also used cool whip. Taste great !! Also I used this recipe and instead of chocolate chips, I used butterfingers. It was awesome.