Photo of Chocolate chip peanut butter pie by WW

Chocolate chip peanut butter pie

Total Time
20 min
20 min
0 min
This decadent dessert blends the best of both worlds: creamy peanut butter and rich milk chocolate. Its silky filling is so dreamy that you may not even need more than a few bites. And, even better, it uses a convenient store-bought pie crust and since there’s no cooking required this decadent confection is so easy to whip together. Freezing it a few hours before serving makes it sturdy enough to slice. If you make it a few days in advance, go ahead and freeze it—just let it stand at room temperature at least 15 minutes or until it is thawed but still firm enough to cut.


Smooth reduced fat peanut butter

½ cup(s)

Low fat cream cheese

4 oz

Fat free cream cheese

4 Tbsp

Fat free sweetened condensed milk

12 oz

Fresh lemon juice

2 Tbsp

Light aerosol whipped cream

1 cup(s), thawed if frozen

Mini chocolate chips

5 Tbsp, divided

Pie crust

6 oz


  1. 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.
  2. Spoon peanut butter mixture into prepared pie crust and smooth top. Chop remaining tablespoon of chocolate chips; sprinkle over top. Cover with plastic wrap and freeze until firm, at least 4 hours. Slice into 10 pieces and serve. Yields 1 piece per serving.