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Ultimate Chocolate Peanut Butter Pie

This ultimate chocolate peanut butter pie comes together in just a few quick steps. Featuring a smooth and creamy peanut butter and sweetened condensed milk filling in a chocolate crumb crust, it's bound to be a hit with adults and kids alike. Piled high with a velvety whipped topping and a sprinkling of rich peanut butter chips and mini chocolate chips, it’s a dreamy, picture-perfect dessert that’ll draw everyone to the table.
Print Recipe
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Snack
Cuisine American
Servings 8 people
Calories 4330.5 kcal

Equipment

  • 1 Stand Mixer with paddle attachment
  • 1 Electric Mixer or stand mixer
  • 2 Medium Bowls
  • 1 Large Rubber Spatula for folding

Ingredients
  

Main

  • One 14-ounce can sweetened condensed milk
  • 8 ounces cream cheese at room temperature
  • 1 1/4 cups creamy peanut butter
  • 3/4 cup heavy cream
  • 1/3 cup mini semisweet chocolate chips plus more for topping
  • 1/3 cup peanut butter chips plus more for topping
  • One 9-inch prepared chocolate crumb pie crust
  • 4 ounces cream cheese at room temperature
  • 1 cup heavy cream
  • 2 tablespoons sugar

Instructions
 

  • For the peanut butter cream: Measure 1/2 cup of the sweetened condensed milk and add to the bowl of a stand mixer fitted with the paddle attachment (reserve the remaining sweetened condensed milk for the whipped topping). Add the cream cheese and peanut butter and beat on medium speed until smooth and no chunks of cream cheese remain, 3 to 4 minutes.
  • Add the heavy cream to a medium bowl and beat with an electric mixer until stiff peaks form, 2 to 3 minutes. (Alternatively, you can whip the cream by hand with a whisk until stiff peaks form, 4 to 5 minutes.) Fold the whipped cream into the peanut butter mixture using a large rubber spatula, then fold in the mini chocolate chips and peanut butter chips. Spoon the mixture into the chocolate crumb pie crust and spread until smooth, mounding it slightly in the middle for height. Chill, uncovered, until completely set, about 2 hours.
  • For the whipped topping: Just before serving, beat the cream cheese, heavy cream, sugar and remaining sweetened condensed milk in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes.
  • Remove the pie from the pie pan and transfer to a serving platter. Mound the whipped topping on top and sprinkle with mini chocolate chips and peanut butter chips.

Notes

Ensure cream cheese is fully at room temperature for a smooth, lump-free filling. When whipping cream for the filling, whip just until stiff peaks form; over-whipping can make the mixture grainy. For the topping, beat until very stiff peaks form as this acts as a stabilizer. Chill the pie for the full 2 hours to ensure the filling is completely set before adding the topping. Transferring the pie from the pan can be tricky; use a gentle hand or serve directly from the pan.