Best Chocolate Chip Peanut Butter Cream Cheese Pie Recipes

CHOCOLATE CHIP PEANUT BUTTER PIE RECIPE

Steps:

• Prepare desired pie crust and chill while preparing filling.
• Mix cream cheese with peanut butter until smooth, then mix in powdered sugar and vanilla until creamy.
• In another bowl, beat heavy whipping cream on high speed until stiff peaks form.
• Add whipped cream to peanut butter mixture and fold carefully and slowly until mixture comes together. Don't mix it too fast or the whipped cream will break, causing a wet and loose pie filling.
• Stir in chocolate chips. Spread filling in pie crust and chill at least 1 hour before slicing.
• Store covered in refrigerator for up to 4 days.

EASY CHOCOLATE CHIP PEANUT BUTTER PIE

Steps:

• Mix cream cheese, peanut butter, and powdered sugar together.
• Add Cool Whip and blend well.
• Fold in chocolate chips.
• Pour into pie shell.
• Mound high in the center.
• Refrigerate until ready to serve.
• Serve with additional whip cream.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

PEANUT BUTTER-CHOCOLATE CHIP PIE

Steps:

• Combine wafer crumbs and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10 minutes. Cool., Meanwhile, in a large bowl, cream the peanut butter, cream cheese and sugar. Add vanilla. Fold in whipped topping and 1/2 cup chocolate chips. Spoon into cooled crust; chill for several hours. Sprinkle remaining chocolate chips on top. Store in refrigerator.

NO-BAKE CREAM CHEESE PEANUT BUTTER PIE WITH CHOCOLATE WHIPPED CREAM

Steps:

• For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
• For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
• For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
• Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.

CHOCOLATE CREAM CHEESE PIE

Steps:

• In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.