Peanut Butter Chocolate Chip Pie

Peanut Butter Chocolate Chip Pie by

Gigi Stewart, M.A.


Shopping List

  • 9-inch gluten-free pie crust, unbaked and thawed if previously frozen
  • 1⁄2 cup granulated sugar
  • 1⁄2 cup light brown sugar, firmly packed
  • 1⁄2 cup creamy peanut butter
  • 1⁄4 cup butter, softened at room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1⁄2 cup King Arthur GF Multipurpose Flour Blend
  • 1⁄4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • Whipped cream or whipped topping, optional
  • Chocolate shavings or additional chocolate chips, optional garnish



  1. Preheat oven to 325F.
  2. In a mixing bowl, stir sugars together with peanut butter and softened butter until smooth. The mixture will be thick.
  3. Add eggs and stir until fully incorporated.
  4. Stir in vanilla, then add flour and salt.
  5. Stir until nearly all flour is incorporated, then add chocolate chips and continue to stir until no dry ingredients remain visible.
  6. Spoon mixture into pie crust and bake 40-50 minutes, until pie is golden on top and set in center.
  7. Check pie after 30 minutes, and if crust is becoming very brown, cover pie loosely with a piece of foil so that crust doesn’t over-brown.
  8. Remove pie from oven, cool completely to room temperature, then slice and serve with whipped cream or whipped topping.
  9. Garnish with chocolate shavings or chocolate chips if desired. Pie may also be served chilled.