This post was originally published on June 6, 2012 and was updated on January 21, 2021.
Each summer, we take a trip down to the beautiful white sands of Gulf Shores, Alabama. One of the highlights of those trips is always our visit to Original Oyster House because of their scrumptious Chocolate Chip Peanut Butter Pie. I mean, their other food is great, too, but there’s something about that pie.
After our most recent trip, I set out to recreate this masterpiece and I think I’ve come pretty dang close! It’s best served straight out of the freezer with a big dollop of whipped cream or even a drizzle of chocolate syrup. This stuff is awesome! Mmmm, mmmm, good!
And it’s pretty easy, too!
A few things to keep in mind with this recipe…
Start with room temperature cream cheese. You can even zap it in the microwave to get it softer. It’s really tough to get cold cream cheese to mix with anything, so make sure to get it soft. Then use a mixer to mix together the cream cheese, peanut butter, and powdered sugar.
When you add the whipped topping (AKA Cool Whip), it’s actually possible to over mix with a mixer it which will make the whipped topping collapse and create a runny pie, so I recommend doing this step by hand. I add the whipped topping and use a spatula to fold it all together. This doesn’t take any special skill, but it might take a little while to get it all combined. It might seem like it’s taking forever, but it will eventually get all mixed together and smooth.
When it comes to those chocolate chips, I much prefer the mini chocolate chips. Since this pie gets frozen, and since chocolate can get pretty hard when frozen, I think there’s less risk of dental injury with the smaller chips. (Of course, I’m just kidding about the dental injury, but the smaller chips are easier to eat when frozen.)
And speaking of frozen pie, I always recommend serving this frozen, but others, as you can see in the comments below, prefer it just refrigerated. Now, I’m not going to turn down Chocolate Chip Peanut Butter Pie in any form. You can melt it and put it in a cup as far as I’m concerned, but I just think it’s easier to slice neatly and prettier when it’s frozen. It’s delicious either way. You do you.
Chocolate Chip Peanut Butter Pie
- 8 ounces cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 16 ounces frozen whipped topping, thawed
- 1 cup mini chocolate chips
- 1 Oreo Cookie pie crust
- Use a mixer to combine the softened cream cheese, peanut butter, and powdered sugar together.
- Add the whipped topping and fold together. This may take a little work to get it completely combined, but it will happen. Fold in the chocolate chips.
- Spread into pie crust. Cover and freeze overnight. Slice and serve topped with whipped cream and a drizzle of chocolate syrup, if desired.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.