Chocolate Peanut Butter Pie Recipe

This chocolate peanut butter pie is one of my all-time favorite easy dessert recipes.

I am not a real peanut butter cup person, but there is just something about the combination of chocolate and peanut butter in this recipe that I adore.

It is probably the addition of cream cheese. The three ingredients together are unbeatable.

This is a no bake dessert that is perfect for entertaining all year round. It makes a great special chocolate dessert recipe any day of the week too.

Watching your calories? No problem. You can easily turn this recipe into a low fat pie with a few simple adjustments. Just follow the notes in the Tips and Variations section below.

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Chocolate Peanut Butter Pie

1/2 cup peanut butter
8 ounces cream cheese
1/2 cup sweetened condensed milk
2 tablespoons lemon juice
1 cup light frozen whipped topping, thawed
1/2 cup mini chocolate chips
1 - 9 inch prepared chocolate cookie pie crust

In a large bowl, combine the peanut butter and cream cheese. Beat with an electric mixer on medium speed until smooth. Gradually beat in the milk and lemon juice. Gently fold in the whipped topping and half of the chocolate chips.

Spoon into the pie crust and smooth the top. Sprinkle the remaining chocolate chips over the top. Cover and refrigerate for at least 4 hours.

Makes 10 servings.

Tips and Variations:

• For a low fat peanut butter pie, choose low fat peanut butter, plus low fat cream cheese and condensed milk. The directions are exactly the same.
• Drizzle a bit of melted chocolate chips on the top of the pie for a nice presentation.

Lovely, sleek glass teapot with infuser for loose tea or teabags. Enjoy your dessert! Glass Teapot

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