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Home » Recipe Type » Tarts & Pies » Creamy Chocolate Chip Peanut Butter Pie

Creamy Chocolate Chip Peanut Butter Pie

By: Rosemary Published: August 28, 2022 Updated on: August 31, 2022

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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!

Peanut butter pie on a white cake stand.

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.

Table of Contents

  • Recipe Ingredients
      • For the Pie Dough
      • For the Filling
  • What can I substitute for mascarpone?
  • How to make the Peanut Butter Pie
      • For the Peanut Butter filling
  • How to Blind Bake a Pie Crust
  • What other crust can I use?
  • How to store it
  • Can you freeze it?
  • What other topping to use?
      • Never Miss a Recipe!
  • More Peanut Butter Recipes you may enjoy
  • Creamy Chocolate Chip Peanut Butter Pie
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE PIE DOUGH
      • FOR THE PEANUT BUTTER FILLING
    • Instructions 
      • PEANUT BUTTER FILLING
    • Notes
    • Nutrition

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.

peanut butter how to make, the dough, in the pan and blind baked

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.

Pie on a cake plate and a slice on a black plate.

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.

Pie on a white cake pan.

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!

A slice on a black plate with a fork.
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    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
    A slice of pie on a black plate.

    Creamy Chocolate Chip Peanut Butter Pie

    Rosemary Molloy
    This Tasty Peanut Butter Pie, is made with a delicious Pastry Crust and filled with a creamy no bake Peanut Butter filling.
    5 from 8 votes
    Prevent your screen from going dark
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    Prep Time 20 mins
    Cook Time 16 mins
    Total Time 36 mins
    Course Dessert
    Cuisine American/Italian
    Servings 12 servings
    Calories 439 kcal

    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
     

    • 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

    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

    Calories: 439kcalCarbohydrates: 30gProtein: 8gFat: 32gSaturated Fat: 16gCholesterol: 96mgSodium: 166mgPotassium: 202mgFiber: 1gSugar: 14gVitamin A: 830IUVitamin C: 0.1mgCalcium: 71mgIron: 1.4mg
    Keyword chocolate chip peanut butter pie, creamy peanut butter pie, peanut butter pie, peanut butter pie recipe
    Tried this recipe?Let us know how it was!

    Updated from March 1, 2018.

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      Chocolate, Desserts, Nuts, Tarts & Pies

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      1. Lorri says

        February 13, 2020 at 7:46 pm

        What is icing sugar? Is that powdered sugar, or is it simply fine ground sugar?

        Reply
        • Rosemary says

          February 13, 2020 at 7:47 pm

          Hi Lorri icing sugar is also known as powdered sugar or confectioners sugar.

          Reply
      2. lisa says

        November 21, 2019 at 11:57 am

        To get that yummy dill flavour, I used a combination of dill pickle juice (right from the pickle jar), chopped dill pickles and Litehouse® Dilly Dip Dressing & Dip. It’s a triple whammy of dill and I think you’re going to really love it.

        Reply
      3. Foodboi says

        December 8, 2018 at 7:14 pm

        Hello,

        I’d like to make this in a 9.5″ tart pan. Would you recommend making 2 batches of dough to accommodate the extra diameter?

        Can the dough or baked crust be frozen for use a month or two later?

        Was the PB you used the one that has some palm oil or similar added to it to keep it from separating? No judgment, just wondering so I can duplicate.

        Thank you!

        Reply
        • Rosemary says

          December 8, 2018 at 8:19 pm

          Hello, the pie dough recipe makes enough for 2 pie crusts so it should be enough for a 9.5 inch pan. If you do double it than you can freeze the dough wrapped in plastic and then placed in an airtight bag, it will keep for up to 6 months. And yeah sorry, my peanut butter does have palm oil. Hope you like it. Have a great weekend.

          Reply
      4. Isabelle @ Crumb says

        March 5, 2018 at 5:07 am

        5 stars
        This pie looks like pure decadence. Loving the combination of the chocolate pie crust with the creamy mascarpone filling… such a perfect pairing of flavours and textures!

        Reply
        • Rosemary says

          March 5, 2018 at 4:14 pm

          Hi Isabelle, thanks so much. I love creamy pies.

          Reply
      5. Mother of 3 says

        March 4, 2018 at 1:24 pm

        5 stars
        That looks amazing! I just love anything that combines peanut butter and chocolate. YUM!

        Reply
        • Rosemary says

          March 4, 2018 at 6:24 pm

          Thank you, me too, one of my favourite combinations.

          Reply
      6. Stacie Vaughan says

        March 3, 2018 at 12:35 pm

        5 stars
        That’s interesting that few Italians like peanut butter! I eat it right from the jar LOL. Your dessert looks amazing.

        Reply
        • Rosemary says

          March 3, 2018 at 7:08 pm

          Hi Stacie, I know, they don’t know what they are missing lol. Have a great weekend.

          Reply
      7. Kara says

        March 2, 2018 at 10:54 pm

        5 stars
        Chocolate and peanut butter is one of my favorite combinations too! This sounds dreamy, and I love that you made it in a tart pan. It is so pretty!

        Reply
        • Rosemary says

          March 3, 2018 at 7:08 pm

          Hi Kara, thanks so much, have a great weekend.

          Reply
      8. Marly says

        March 2, 2018 at 8:30 pm

        5 stars
        I love it when creamy is combined with peanut butter. Of course, I think I love just about anything combined with peanut butter!

        Reply
        • Rosemary says

          March 3, 2018 at 7:07 pm

          Hi Marly, haha me too, nothing like peanut butter. Have a great weekend.

          Reply
      9. Lucy @ Supergoldenbakes says

        March 2, 2018 at 5:57 pm

        5 stars
        I’m with you on the flavour of Mascarpone in favour of cream cheese – it lets the other ingredients shine through. This pie is a real treat. Gorgeous.

        Reply
        • Rosemary says

          March 3, 2018 at 7:06 pm

          Hi Lucy, thanks so much and yes nothing like Mascarpone. Have a great weekend.

          Reply
      10. Mon says

        March 2, 2018 at 12:12 pm

        This tart looks spectacular! You had me at mascarpone but adding chocolate and peanut butter sounds heavenly 🙂

        Reply
        • Rosemary says

          March 3, 2018 at 7:05 pm

          Thanks so much, it was very good. Have a great weekend.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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