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Creamy Chocolate Chip Peanut Butter Pie

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Creamy Chocolate Chip Peanut Butter Pie, a delicious Chocolate Pastry Crust filled with a creamy no bake Mascarpone, Whipped Cream and Peanut Butter filling, and don’t forget the chocolate chips!

chocolate chip peanut butter pie on a white cake standPeanut Butter Pie

Did you know that March 1 is Peanut Butter Lover’s Day?  And if you love Peanut Butter than this Peanut Butter Pie with Chocolate Chips is for you.

My first memory of eating the combination of Peanut Butter and Chocolate was when I was about 8 years old and my sister and I took some mini Chocolate Easter Eggs and dipped them in Peanut Butter.

And that became one of my all time favourite combinations.

So I thought I am going to make a pie with that exact combination.

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

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

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.

chocolate chip peanut butter pie with a slice cut

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

How to Make a Chocolate Chip Peanut Butter Pie

  • Make the chocolate pie pastry.
  • Blind bake the crust.
  • Beat together the Mascarpone, peanut butter, sugar and vanilla until smooth.
  • Beat the whip cream until stiff peaks form.
  • Gently fold the whipped cream into the peanut butter mixture and then fold in the chocolate chips.  Leave a few to sprinkle on top.

peanut butter pie on a white cake stand

How to Blind Bake a Pie Crust

  1.  Place your crust in the pan, and trim the edges. Prick the bottom of the pie, then line the crust with parchment paper.
  2.  Add pie weights, such as dry rice, dried beans or like I do sugar (which you can use over many   times and also use for baking so they say).
  3.  Chill the crust for 30 minutes; this will solidify the fat, which helps prevent shrinkage.
  4.  Bake in a preheated 350°F oven for 20 minutes.
  5. Remove the pie from the oven, and lift out the paper and weights. Prick the bottom of the crust all over with a fork, to prevent bubbles. Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is baked all over.

Since living in Italy I have also discovered that very few Italians have a love for Peanut Butter!  My youngest daughter is not one of them!  Even the smell makes her run.

Thank goodness for her sister who like me thinks a spoon and a jar go hand in hand.

So needless to say I did eat a piece of this Creamy Chocolate Chip Peanut Butter Pie but I promised my daughter that I would freeze the rest.

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

a slice of chocolate chip peanut butter pie

peanut butter pie on a white cake stand
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5 from 7 votes

Creamy Chocolate Chip Peanut Butter Pie

Creamy Chocolate Chip Peanut Butter Pie, a delicious Chocolate Pastry Crust filled with a creamy no bake Mascarpone, Whipped Cream and Peanut Butter filling, and don't forget the chocolate chips!
Course Dessert
Cuisine American/Italian
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 12
Calories 439kcal
Author Rosemary Molloy / An Italian in my Kitchen

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
US Customary - Metric

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.
  • 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 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.  Enjoy!

Nutrition

Calories: 439kcal | Carbohydrates: 30g | Protein: 8g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 96mg | Sodium: 166mg | Potassium: 202mg | Fiber: 1g | Sugar: 14g | Vitamin A: 830IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 1.4mg
Did you make this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

 

 

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  1. lisa says

    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

  2. Foodboi says

    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

      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

  6. Kara says

    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

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