I love no-bake treats, and this chocolate chip butter pie is on the top of my favourite list. Chocolate and peanut butter are the ultimate combos. Serve this heavenly pie in two ways, either with a frozen, ice cream-like consistency or as a gooey, soft pie.
- 4 tbsp melted butter
- 1/4 c. granulated sugar
- 3/4 c. graham cracker crumbs
- 2 tbsp brown sugar
- 1 c. creamy peanut butter
- 1 1/2 c. heavy cream
- 1 c. mini chocolate chips
- 3/4 c. granulated sugar
- 8 oz. cream cheese softened
- 1 tbsp vanilla
Step 1: For the crust, place the graham cracker crumbs, granulated sugar, brown sugar, and melted butter in a bowl. Mix well until combined, then press this into a 9-inch pie plate, completely covering the bottom. Make sure to push the crumbs to about 2 inches up the side of the pie plate. Into the freezer, place the pie crust in the meantime.
Step 2: Beat 1 1/2 cups of heavy cream until it holds peaks. Keep in the fridge while prepping the remaining filling.
Step 3: Beat the cream cheese in a large bowl until smooth. Then, add the sugar and mix well until incorporated. Now, add the peanut butter along with the vanilla. Stir well, scraping the sides of the bowl as needed.
Step 4: into the peanut butter mixture, fold in the whipped cream. Then, the mini chocolate chips, beating until evenly incorporated into the filling.
Step 5: Into the prepared crust, pour the chocolate chip peanut butter filling. Keep the pie in the freezer until firm.
Step 6: You can store the pie in the freezer if you are planning to serve it more than half an hour after making it. Then, thaw for about 20 minutes if you desire a frozen, ice cream-like consistency. Or if you want a gooey, soft pie, thaw for longer in the fridge.
Serving Size: 1 slice, Serves: 10
Amount Per Serving: Calories 535, Total Fat 38.5g 49%, Saturated Fat 18g, Trans Fat 0.2g, Polyunsaturated Fat 4.2g, Monounsaturated Fat 11.9g 0%, Cholesterol 55.5mg 18%, Sodium 200mg 9%, Total Carbohydrate 43.8g 16%, Dietary Fiber 2.8g 10%, Sugars 38.3g, Protein 9.2g 18%