In a mixing bowl, beat CREAM CHEESE and PEANUT BUTTER on medium speed until combined.
Add POWDERED SUGAR and VANILLA. Beat until well-combined (texture will be crumbly).
Place HEAVY WHIPPING CREAM in a separate mixing bowl and beat on medium speed until stiff peaks form (3-5 minutes).If using store-bought WHIPPED TOPPING, skip to next step.
Add WHIPPED CREAM to peanut butter mixture. Beat on low speed just until combined.
Spread filling into prepared pie crust. Set aside or cover and refrigerate.
For the topping
Heat HEAVY CREAM just until steaming using a microwave or stove top.
Add CHOCOLATE CHIPS and allow to rest a few minutes.
Whisk until smooth and pour topping over pie surface. Spread topping out into an even layer. *see garnish options below
Cover and refrigerate 4 hours, or as needed to set up. Serve chilled or near room temperature. To store, refrigerate in an airtight container up to 5 days or freeze up to 90 days.
Video
Notes
Peanut butter variety - Natural peanut butter is what you see in my recipe photos. Conventional peanut butter, such as JIF or Peter Pan, can be used in equal amounts and yields equally delicious results, albeit sweeter.
Crust variety - I use homemade graham cracker crust for peanut butter pie, but Oreo cookie crust or a classic, pre-baked pie crust works too.
Pie crust size - The filling for this recipe fits a 9-inch pie perfectly (as seen in my photos). When using a larger pie shell, you'll need to scale it at your discretion.
Slicing and serving tip - Peanut butter pie is easy to cut when it's fully chilled or frozen. But, it's creamiest when served near room temperature.
Make-ahead - You can make and freeze this pie for up to 30 days or longer at your discretion. Refrigerate overnight to thaw.
Toppings can include chocolate shavings or sauce, flaky salt, peanut butter cups, peanuts, or whipped cream.
Visit the section on how to make peanut butter pie for step-by-step recipe photos to see how the process looks at different mixing stages.