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5.0 from 24 votes

Creamy Chocolate Chip Peanut Butter Pie

This Tasty Peanut Butter Pie, is made with a delicious Pastry Crust and filled with a creamy no bake Peanut Butter filling.

Prep Time
20 mins
Cook Time
20 mins
Total Time
36 mins
Servings: 12 servings
Calories: 439 kcal
Course: Dessert
Cuisine: Italian-American Fussion

Ingredients

FOR THE PIE DOUGH
  • 1 1/2 cups all purpose flour
  • 1/4 cup cocoa
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • pinch salt
  • 1 egg
  • 1 egg yolk
  • 1/2 cup + 2 tablespoons butter (room temperature)
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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Pre-heat oven to 350° grease and flour an 8 inch pie plate.
  5. 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
  1. In a large bowl beat the mascarpone, peanut butter sugar and vanilla until smooth.
  2. In a large bowl beat the cream until stiff peaks appear.
  3. 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

  • Any leftover dough can be frozen, wrap in plastic place in a freezer safe bag and freeze for up to 6 months.
  • Any leftover dough can be frozen, wrap in plastic place in a freezer safe bag and freeze for up to 6 months.
  • If you prefer then you can use cream cheese instead. Bring it to room temperature, that way it will cream and combine easier.
  • You can even use a Simple Pie Crust rather than a chocolate crust or use a store bought pie crust or make a chocolate cookie crumb or even a graham cracker crumb base, either your own or store bought. To make your own cookie / graham cracker crumb, combine 1 1/2-1 3/4 cups crumbs and 4-6 tablespoons melted butter. Combine and place in the bottom of the pie dish. No need to bake it is definitely a no bake dessert.
  • Cover the pie well with plastic wrap and store in the fridge, it will keep for up to 3 days in the fridge.
  • To freeze it, place the pie on a cookie sheet and freezer until firm, wrap in plastic, then foil, place in a freezer safe bag and freeze. It will keep for up to 3 months in the freezer. It can be thawed in the fridge or room temperature.

Nutrition Information

Calories 439kcal (22%) Carbohydrates 30g (10%) Protein 8g (16%) Fat 32g (49%) Saturated Fat 16g (80%) Cholesterol 96mg (32%) Sodium 166mg (7%) Potassium 202mg (6%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 830IU (17%) Vitamin C 0.1mg (0%) Calcium 71mg (7%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 439

% 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.