Creamy Chocolate Chip Peanut Butter Pie

This Tasty Peanut Butter Pie, is made with a delicious Chocolate Pastry Crust and filled with a creamy no bake Mascarpone, Whipped Cream and Peanut Butter filling, and of course you can’t forget to add the chocolate chips!

The combination of chocolate and peanut butter has to be one of my favorites! So I thought I am going to make a pie with that exact combination and that’s just what I did.

Recipe Ingredients

For the Pie Dough

• Flour
• Cocoa
• Sugar
• Baking powder
• Salt
• Egg
• Egg yolk
• Butter

For the Filling

• Mascarpone
• Peanut butter
• Powdered sugar
• Vanilla
• Cream
• Chocolate chips – I used semi sweet mini chips

What can I substitute for mascarpone?

If you prefer then you can use cream cheese instead. Bring it to room temperature, that way it will cream and combine easier.

How to make the Peanut Butter Pie

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.

Pre-heat oven to 350° grease and flour an 8 inch pie plate.

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.

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.

For the Peanut Butter filling

In a large bowl beat the mascarpone, peanut butter sugar and vanilla until smooth.

In a large cold bowl (place bowl and beaters in the freezer 20 minutes before using) beat the cream until stiff.

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.

With my Italian cooking experience I decided to change it up a bit. I made an Italian Chocolate Pie Crust (pasta frolla) and decided that I would add mascarpone to the peanut butter mix.

I love mascarpone, more than cream cheese. I find mascarpone to be creamier and have a more delicate taste than cream cheese.

How to Blind Bake a Pie Crust

•  Place your crust in the pan, and trim the edges. Prick the bottom of the pie, chill the crust for 30 minutes; this will solidify the fat, which helps prevent shrinkage. then line the crust with parchment paper.
• Remove the pie crust from the fridge, cover it with parchment paper (scrunch up the paper first then it is easier to spread on the dough), add the dried beans or pie weights on top, make sure they are spread around the pie evenly, bake for approximately 15-17 minutes.
•  Remove from the oven, carefully remove the paper and beans, continue to bake for approximately 10-15 minutes. Let cool completely before adding the filling.

What other crust can I use?

If you prefer 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.

How to store it

Cover the pie well with plastic wrap and store in the fridge, it will keep for up to 3 days in the fridge.

Can you freeze it?

Yes you can, 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.

What other topping to use?

Instead of chocolate chips, you could drizzle the top with melted chocolate or caramel sauce and top with chopped peanut butter cups, your favorite chopped chocolate bar or even peanuts.

If you are a Peanut Butter lover like I am I hope you enjoy this Chocolate  Chip Peanut Butter Pie. Enjoy!

More Peanut Butter Recipes you may enjoy

• Nutella Peanut Butter Chip Easy No Churn Ice Cream
• Double Chocolate Peanut Butter Fudge
• Thick Peanut Butter Chocolate Chip Cookies
• Nutella Chocolate Peanut Butter Bars

Updated from March 1, 2018.