Creamy Chocolate Chip Peanut Butter Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
16 mins
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Total Time
36 mins
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Servings
12 servings
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Calories
439 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
Creamy Chocolate Chip Peanut Butter Pie
Description
The recipe starts with a chocolate pie dough incorporating cocoa powder, sugar, baking powder, and eggs, softly kneaded and chilled before being rolled out and prebaked with a baking shield to maintain structure. The filling blends mascarpone cheese, smooth peanut butter, icing sugar, vanilla, and whipped heavy cream to create a creamy, fluffy base. Mini chocolate chips are folded into the filling for bursts of chocolate in each bite.
Baked pie shell provides a firm, cocoa-flavored base with a tender crumb, while the no-bake filling is rich and creamy, balancing the peanut butter's nutty flavor with the smoothness of mascarpone and lightness from whipped cream. The mini chips add texture and extra chocolate notes throughout.
The pie is refrigerated to set, making it a cool dessert suitable for warmer days or special occasions. It can be served by itself or with whipped cream or chocolate drizzle for added indulgence.
Unused dough can be frozen for future use. Alternatives for the crust include cream cheese-based filling or different crust types like simple pie crusts or cookie crumb bases. The pie keeps well refrigerated for three days and freezes up to three months if wrapped carefully.
Ingredients
FOR THE PIE DOUGH
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1 teaspoon baking powder
- pinch salt
- 1 egg
- 1 egg yolk
- 1/2 cup butter room temperature, 2 tablespoons
FOR THE PEANUT BUTTER FILLING
- 1 cup mascarpone (remove from fridge 30 minutes before using)
- 3/4 cup peanut butter (smooth)
- 1/2 cup icing sugar
- 1 teaspoon vanilla
- 1 cup cream (whole / heavy)
- 1/4 - 1/2 cup mini chocolate chips
Instructions
- In a large bowl or food processor whisk together the flour, cocoa, sugar, baking powder and salt, make a well in the middle (or add to food processor) and add the egg, yolk and butter, mix with a fork or pulse to combine.
- When almost combined, move the dough to a lightly floured flat surface and knead gently until combined and smooth. Wrap dough in plastic and refrigerate 30 minutes.
- Remove from fridge (divide the dough in half, the unused dough may be frozen for future use) and place on a lightly floured surface, gently knead the dough a couple of times to soften it up. Roll out to 1/8" thickness (or a little thicker). Transfer to prepared pie plate, trim the dough of any extra dough then prick the dough all over. Cover with plastic and chill for another 30 minutes.
- Pre-heat oven to 350° grease and flour an 8 inch pie plate.
- Place a piece of parchment paper on top of the dough and fill it with dried beans, rice or even sugar. Bake for 20 minutes, then remove the paper and weights and bake for another 10-15 minutes or until done. Let cool completely before filling.
PEANUT BUTTER FILLING
- In a large bowl beat the mascarpone, peanut butter sugar and vanilla until smooth.
- In a large bowl beat the cream until stiff peaks appear.
- Gently fold the whipped cream into the peanut butter mixture, fold in half the chocolate chips. Pour into the baked crust and sprinkle with the remaining chips. Refrigerate for at least 4 hours or over night. Enjoy!
Notes
- Freeze any leftover dough wrapped in plastic and stored in a freezer-safe bag for up to 6 months.
- You may substitute cream cheese for mascarpone; bring it to room temperature for easier mixing.
- Alternative crust options include simple pie crusts, store-bought crusts, or no-bake chocolate or graham cracker crumb crusts made by combining crumbs with melted butter.
- Store the pie covered in plastic wrap in the refrigerator for up to 3 days to maintain freshness.
- To freeze, chill the pie on a tray until firm, then wrap in plastic and foil, and freeze up to 3 months; thaw in fridge or at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 96mg | 32% |
| Sodium | 166mg | 7% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 71mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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