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.
Y’all enjoy!
Recipe Card
Chocolate Chip Peanut Butter Pie
Ingredients
- 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
Instructions
- 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.
Please note:
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.
This pie sounds amazing! I want to take this to a work event. If I make my own crust, can I double the rest of the ingredients and make this in a 9×13 pan??
Thanks!
I don’t see why not! 🙂
This is more of a question. Having a strong dislike for Cool Whip, I was wondering if I could substitute it for sweetened beaten whipped heavy cream stabilized with unflavored gelatin?
Yep! Stabilized whipped cream should work just fine.
I’ve been making a slightly different version of this pie for as long as I can remember and love it! I have never added the chocolate chips but it’s a great idea that I will try. My recipe only uses 8 oz. Cool Whip, like many others mentioned, but instead of having to buy an Oreo crust (sorry, we don’t like Oreos), I make a graham cracker crust with added cocoa powder. Also, I place in the freezer for 15-30 minutes, then refrigerate. It does slice well that way. Thanks, as always! Keep the deliciousness coming!
Thanks, Shannon! Great ideas here!
Stacey: thanks for the link to the homemade Cool Whip recipe. I love Cool Whip, but never buy it. When I make whipped cream, I always stabilize it with powdered sugar. That works well, and is easier than gelatin. The homemade version does use powdered sugar as well. I would cut this in half, most likely, and I would have to use milk chocolate chips and Sunbutter instead of PB. But it sounds really good.
Hope you’ll enjoy it!
I can’t find the link to the homemade cool whip. Where did you find it?
It’s a little farther down in the comments. But I’ll share it again here: https://kitchenmeetsgirl.com/how-to-make-homemade-cool-whip/
Are the chips semi sweet or milk chocolate?
Thank you,
Either will work. I normally have semi-sweet on-hand. Enjoy!
Can I use regular 10 inch pie crust for this?
I don’t see why not. You’ll just need to bake it fully and cool before adding the filling. Enjoy!
I made this tonight for company, everyone loved it. Will be making it again soon.
Thank you
Thank you Shonia! It’s one of my son’s favorites!
Making this *again*!! Always a crowd pleaser, and easy to make it gluten free!
This is my wife’s favorite pie!
What size pi crust do you recommend for this pie?
The standard Oreo pie crust found in stores is approximately 8 inches.
I have been making this pie for a few years now. My entire family loves it!!
Definitely a favorite at our house!
My husband, who only eats peanut butter chocolate desserts, said this was hands down one of the best things he’s ever eaten. It’s sooooo good! I halved the recipe, but only because I only bought one tub of cool whip by mistake. It was perfect, just enough the way it was. THANK YOU!!
So glad to hear that he enjoyed it!
I only used one Cool whip too! Still delish!
Glad you enjoyed it!
Stacey, are you still sending out Meal Plan Monday emails? I haven’t received one since last week or two..
No, I’m no longer hosting Meal Plan Monday. I’ve replaced it with my new Sunday Supper email and post.
I’m sure the recipe calls for creamy peanut butter, but I always buy chunky (because that’s what the son wants) will it work with chunky or do I need to just invest in a jar of smooth. I NEED to make this pie soon!
Either will work just fine, Nay.
Is the 16 oz of Cool Whip 2 actual cups? Thank you!
The 16-ounce measurement refers to the container weight, not the volume measurement. If you’re looking for volume, you’ll need about 6 1/4 cups of Cool Whip.
Hi
I live in Australia what can I subtute frozen whipped cream with ? Would love to make this
I can’t say for sure, but making a homemade version of Cool Whip might work: https://kitchenmeetsgirl.com/how-to-make-homemade-cool-whip/
My husband just informed me that this is the “BEST PIE I HAVE MADE IN OUR 30+ years of marriage!” Thank you again for such an awesome recipe!!
Ha! Does it get better than that??? I don’t think so!
ABSOLUTELY…..DELICIOUS!!!!!!!
I kept it in the freezer then let it thaw about 10-15 minutes so I could slice it. I served it with whipped cream (from a can) & mini chocolate chips on top.
I plan on making it again & again! Thanks, Stacey!
Awesome! So glad to hear you enjoyed it!!
Just made the pie, it look so good and I’m sure my husband is going to love it, he doesn’t know about it yet, put it in the freezer but don’t want to freeze it solid.. licking the bowl and spoon was wonderful. ????
Sure hope the pie tastes as good as the bowl! 🙂
Cannot wait to make this. We love the Original Oyster House too!
I sure hope you’ll enjoy it like we do!
We did! Even my picky eater of a son loved it. Delicious!
Awesome!
This pie is very good and big! Next time I’ll use a 12oz tub of cool whip or make as directed and put into 2 crusts. Definitely a keeper.
Glad you enjoyed it!!
This pie definitely wasn’t bad, but it also wasn’t a favorite of mine. While my parents enjoyed the pie, my sister and I found it to be far too peanut-buttery. If you love, love, love peanut butter, then this is the pie for you, however, if you were hoping to get more of the whipped cream, cream cheese and chocolate taste…this pie would disappoint. Unfortunately, while eating this pie, I couldn’t even taste the chocolate chips! (or the cream cheese and whipped cream much either) The pb taste was so strong it dominated over everything else. My dad at first taste thought the hard things in the pie were some kind of nut, not chocolate. Also, if you’re serving this pie frozen, BEWARE, it is EXTREMELY DIFFICULT to cut!…it is also EXTREMELY uncomfortable to eat with a fork (your fork will go half-way through the pie before getting stuck, you’ll apply more force and PANG, the fork violently clangs against the bottom of the plate due to the pie’s final abrupt give). To make the eating process easier, my family microwaved our pieces for 30 seconds. While this is a mostly negative comment, I just want to add that I’ve never been a huge pb fan, and it was a bit dumb of me to make the pie in the first place, but just beware, it is REALLY peanut buttery (even the texture of the pie is like peanut butter).
So a lady who doesn’t like peanut butter pie makes a peanut butter pie and then complains that it tastes like a peanut butter pie! lol The internet amuses me 🙂
Violent Forks. #thestruggleisreal 🙂
Exactly! Your reply definitely made my morning.
why would you try to eat a frozen pie?
If I use a 6 in pie pan, will I be able to cut this recipe in half and it still work out?
I’m not sure, Haley. I’ve never done that.
You cant cut the ingredients in half, you can however make two smaller pies (not deep dish) and freeze on for later!
Karen, you can absolutely cut the ingredients in half. I’ve done it several times
Haley, you can absolutely cut the recipe in half. I have done it several times since it’s just 2 of us.
Ah! Nevermind, I see it-can’t wait to try this!!
Looks yummy! How much powdered sugar-it wasn’t listed in the ingredients.
I had this pie when I was at a conference in Mobile. I just love The Oyster House. I made this pie, and my family and fiends really loved it. There was quite a bit, so I used the chocolate crust and a graham cracker crust, and divided it between the two. DELICIOUS!!!
OH, I’m so glad y’all enjoyed it. It certainly does make a BIG pie. 🙂
Sounds delicious, gonna make this tomorrow. I might try a slight variation on the whipped topping to cream. Might taste better.
WILL NOT WORK
One of the best pies I have ever had. I cooked dinner for my children and their spouses last week and made this pie. They all loved it. It went in my keeper box.
Libby, you just made my day! Thanks so much for the kind words!!! I’m SO glad y’all enjoyed the pie!
Thanks, Stacey, for another awesome recipe. I am going to fix this for me & the “hubs” to have over the weekend! Yummmm!!
We just went to Gulf Shores for the 1st time and enjoyed a heavenly meal at The Oyster House. The key lime pie was sublime, enjoyed every bite! Will definitely try this pie, thanks so much for the recipe.
I will definitely try this! The Oyster House is our favorite too. I love their cheese gritws also.
Me too! Love those grits!