Summer is most assuredly the season for no-bake desserts and cold desserts. Not only is it nice to get a break from the hot oven, but those cold desserts are lovely to eat when it’s scorchingly hot.
It’s no secret that I adore the combination of peanut butter and chocolate. I use it in cookies, brownies, cakes, and anything else I can manage. A strong case could be made that there is no better friendship in the dessert world. It’s surely in the top 5.
This recipe is one of my go-to summer recipes. It’s one of those almost-no-bake recipes. You do need a little oven time for the crust, but it’s just a few minutes. And it’s totally worth it. It’s a pretty standard graham cracker crust. But, it does have one addition that I just love for this pie – cinnamon. That little hint of cinnamon makes this pie a whole lot more interesting. If you’re not convinced, you can certainly leave it out. But, did I mention how good it is?
Let’s talk a minute about whipping cream. It’s tedious but necessary. I’ve mentioned it before, but it bears repeating that I have a new much-loved kitchen gadget. This Tovolo Easy Prep Hand Mixer may be my favorite thing I’ve bought for the kitchen all year. I admit I was skeptical, but you can honestly go from cream to whipped cream in about 30 seconds. The product information states that it can be used for mixing eggs, batters, and dressings, too, but I’ve gotten enough use out of it just by whipping cream.
Okay, enough with my un-paid endorsements. Back to the pie! That lovely crust is filled with a creamy, cream cheese-y, peanut butter-y filling that I could enjoy all on its own. Be sure to use miniature chocolate chips so you can get more chocolate in each bite. You know my theory about more chocolate, right? That’s always a good idea.
Ingredients
- 1 & 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 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
Instructions
To make the crust:
Preheat oven to 350°.
Combine all crust ingredients in a medium bowl, stirring until moistened. Press mixture on bottom and up sides of a 9-inch pie pan.
Bake for 10 minutes.
To make the peanut butter filling:
Mix cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined.
Whip cream until soft peaks form. Gently fold whipped cream into cream cheese mixture. Fold in chocolate chips.
Pour filling into baked crust. Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated.
http://www.bakeorbreak.com/2012/07/peanut-butter-chocolate-chip-pie/
July 19th, 2012 at 8:27 am
Peanut butter and chocolate … that’s how dreams are made
This is a killer summer pie, I think I’m in love. So easy, so perfect, SO necessary.
July 19th, 2012 at 8:40 am
I adore peanut butter pie. Love the addition of chocolate chips too.
July 19th, 2012 at 9:47 am
This is going to be a contender for my Mom’s birthday “cake” – she is a peanut butter lover and I think she would absolutely adore it! Have you ever tried making it with a chocolate crust?
July 19th, 2012 at 10:00 am
Peanut butter and chocolate is a match made in heAven. The pie looks so perfect n yum…
July 19th, 2012 at 11:56 am
This pie sounds super good. I love chocolate and PB together. I’ve made a pie like this before, but it used Cool Whip. I think I like this recipe better.
July 19th, 2012 at 12:55 pm
This is such a nice summer dessert. I love it!
July 19th, 2012 at 2:43 pm
Mmm, who doesn’t love peanut butter and chocolate? This looks delicious!
July 19th, 2012 at 3:13 pm
Perfect! Since I cook for one….How many days will it keep in refrigerator? Would it freeze & re-thaw…and still taste good?
July 19th, 2012 at 4:55 pm
This recipe looks AMAZING! I absolutly have to try this recipe! I love your food blog, and it has inspired me to start a food blog myself. If you could look at my food blog, I would love that! The link is below:
http://1cupofsugar.blogspot.com/
Thank you!
July 19th, 2012 at 5:11 pm
Amanda, this would be lovely with a chocolate crust. You could easily substitute chocolate graham crackers or chocolate wafers.
JEP, this will keep about 3 days in the refrigerator. You can add a few more on to that if you freeze it. You can keep it frozen if you like. It’s a little softer if kept in the refrigerator, but it will still be fabulous coming out of the freezer.
July 21st, 2012 at 6:05 am
Looks so good- I can’t eat peanuts, they trigger migraines for me. I used to live on peanut butter…I miss it so. Thanks for all the other recipes your post that are peanut free! I am making the toffee bars today to take to my neighbor, who I have also shared your blog with! I live in the Denver area and we have had a rough summer so far
. Toffee bars will certainly help! Make it a happy happy weekend!
July 22nd, 2012 at 4:14 pm
delish! peanut butter and chocolate is one of my FAVORITE combos.
July 22nd, 2012 at 7:49 pm
WOW! That has all of my favorite things…grahams, PB, and chocolate!
August 1st, 2012 at 11:49 am
So good! It was even better the second and third days
September 19th, 2012 at 8:07 am
This looks amazing! We’ll have to try this!