Steps:
- In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips. Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Cover with plastic wrap and chill in refrigerator for at least 4 hours. (Or chill overnight if you prefer a firmer pie texture.) Slice into 10 pieces and serve.
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