• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy

Peanut Butter Cream Pie with Chocolate Dipped Potato Chips

November 5, 2018 by Joy the Baker 17 Comments

Jump to Recipe

Are you ready to make your sweet and salty dreams come to life?  All in one pie? With peanut butter and chips?  

The answer is a resounding YES, I can hear you yelling from here! 

We’re making a barely-baked, chilled refrigerator pie that’s the fluffiest sweetened peanut butter topped with lightly whipped cream and an audacious amount of dark chocolate dipped salted Kettle Brand Potato Chips.  The combination is literally what my dreams are made of.  

Here’s the thing about this pie, it hits all the marks: crunchy, salty, sweet, creamy, fluffy, and gosh it bears repeating: it’s TOPPED WITH CHOCOLATE COVERED POTATO CHIPS. Truly there’s nothing more we could want. 

This post  is brought in partnership with Kettle Brand Potato Chips whose flavors range from simple Sea Salt (totally chocolate dip-able) to wild Tropical Salsa.  Find all sorts of flavor combinations on Kettle Brand’s Instagram channel!  

Here’s what you’ll need for pie time:  

•  equal parts softened cream cheese and smooth peanut butter.  

•  a tremendous amount of heavy cream we’ll whip and top and fill.  

•  graham crackers and Kettle Brand Potato Chips for a sweet and salty twist on a cookie crust. 

•  dark chocolate and a big spoonful of coconut oil for melting.

•  Lightly Salted Kettle Chips for dipping in chocolate and topping the pie – YES! 

We’ll start by making the graham cracker crust for our pie.  

Sweet and salty is the theme of this pie and we’re treating each layer with a dose! For the crust, graham crackers and potato chips into a food processor to crumb.  

To the sweet and salty crumbs we’ll add a spoonful of sugar and a big pinch of salt.  

Unsalted butter is melted for our binder, though I sometimes add a spoonful of water to help the crumb come together.  

Toss the crumb to moisten all the bits and press into the bottom and sides of a pie plate.  

Bake until golden crisp and cool while you make the filling for the crust! 

This pie starts with whipped cream.  You’re welcome / I’m sorry.  

The cream is whipped to soft peaks.  We’ll use it to aerate the peanut butter mixture later. Again, you’re welcome. 

Cream cheese is softened to room temperature and beaten with a paddle to super pliable.  No lumps is the name of the game. 

To the whipped peanut butter we’ll add smooth peanut butter and mix to combine. 

Brown sugar, but not a ton, will be our sweetener for the filling.  The peanut butter adds a salt, nearly savory quality that we’ll balance with some molasses-y brown sugar sweetness.  

After the peanut butter and cream cheese mixture comes together into a smooth thick paste we’ll start to incorporate the whipped cream.  A quarter of the softly whipped cream we’ll gently fold into the peanut butter mixture.  This may seem clunky at first, like it doesn’t fully incorporate.  Step by step… and this is just the clunky step. 

Add another quarter of whipped cream and fold as the mixture fluffs and softens even more.  

Add quarter by quarter until the mixture is well incorporated and still fluffy.  The trick is to mix it, but not overmix it. 

Generously spoon the peanut butter mixture into the cooled and crisp pie crust. 

Now would be a fully legitimate time to also grab a spoonful for yourself. 

Did you say more whipped cream?  I could swear you did.  

Ok good good – more whipped cream for the top of the pie.  

We’ll also melt some chocolate in what can only be described as a ‘more is more is more’ situation.  

Kettle Brand Potato Chips – the lightly salted variety – dipped in dark chocolate and left to rest and harden slightly on a piece of parchment paper.  

I like to sprinkle the chocolate with a few pinches of coarse sea salt.  Sweet and salty forever and ever, ya feel? 

Now bring all the elements together! 

It’s a solid idea to pre-slice the pie before topping it with chocolate covered potato chips.  That was you’re not trying to slice through chips and pie.  

Gently layer chips atop the pie.  

It’s natural to absolutely need to snack on the chips.  Essentially one for you, one for the pie. 

Slice and serve chilled with black coffee – a little bit of bitter with our sweet and salt indulgence. 

I hope this pie inspired some decadence!  Go forth!

Photos with Jon Melendez and immeasurable thanks to Kettle Brand for all the classic and clever chips. 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Cream Pie with Chocolate Dipped Potato Chips

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
Pin Recipe
Print Recipe

Ingredients

Scale

For the Crust:

  • 1 cup crushed graham cracker crumbs
  • 1/3 cup crushed potato chips
  • 1 tablespoon granulated sugar
  • pinch of salt
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 1 1/2 cups heavy cream
  • 1 8-ounce cream cheese, at room temperature
  • 1/4 cup lightly packed brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup smooth peanut butter

For the Topping:

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 2 handfuls Kettle Brand Lightly Salted Potato Chips
  • 8 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. To make the crust, place a rack in the center of the oven and preheat oven to 350 degrees F.
  2. Use a food processor to create 1 cup of graham cracker crumbs and 1/3 cup of crushed potato chips. In a medium bowl combine the graham cracker and potato chip crumbs. Add sugar, salt, and melted butter. Stir well with a fork until all of the crumbs are moistened.
  3. Dump the crumb mixture into a 9-inch pie dish and, using your fingers, evenly press the mixture along the bottom and sides of the dish.
  4. Bake until the crust is slightly golden brown, 12 to 15 minutes. Remove the pie dish from the oven and allow to cool completely before filling.
  5. To make the filling, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream until it holds soft peaks, 4 to 5 minutes. Transfer the whipped cream to a medium bowl and set aside.
  6. In the same bowl of the electric stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and pliable, about 3 minutes. Add the brown sugar, salt, and vanilla extract and beat well. Beat in the peanut butter until smooth.
  7. Remove the bowl from the mixer and gently fold in a quarter of the whipped cream. Gently fold in another quarter of the whipped cream and fold. You’re working to aerate the peanut butter mixture with the whipped cream mixture. Repeat twice with the remaining whipped cream until the mixture is well incorporated but still fluffy. Spoon the filling into the prepared pie crust. Cover and refrigerate.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Categories: Uncategorized

Previous Post: « Let It Be Sunday, 195!
Next Post: Vegan Carrot and Zucchini Harvest Muffins »

Reader Interactions

All Comments
I Made This
Questions
  1. Kellie

    January 3, 2019 at 2:06 pm

    It’s a beautiful pie with the chips one top, and everyone loved the crust!

    **Suggestion, don’t put the chips on the pie until you are ready to serve. I made the pie twice, and full assembled the pie before refrigerating the first time. The chips that went inside the fridge, ended up being soft and stale. The second time, I left the chips in a closed container and added them last minute. They stayed crunch and delicious!

    Reply
  2. Maria

    November 24, 2018 at 11:11 pm

    I have now made this pie twice…once for the coworkers and once for the family, it’s sooo rich and so good

    Reply
  3. Jeanne

    November 19, 2018 at 12:06 pm

    I will be making this pie to bring to my daughter in laws house. It sounds out of this world. I will let you know how it turns out.

    Reply
  4. Michelle

    November 7, 2018 at 10:14 pm

    Just one question. How do you stay so slim making these desserts? This I will need to make for my family. Years ago when my son was in school and had to bring treats I dipped Pringles and they were a hit. I guess any chip can be dipped. Thanks for sharing this recipe.

    Reply
  5. Janabelle

    November 6, 2018 at 10:03 am

    I’ve never made a peanut butter pie with brown sugar before. Must try! And chocolate dipped potato chips? Yes please!

    Reply
  6. Emily

    November 6, 2018 at 8:40 am

    Hi! Question about subbing the coconut oil. Or at least the flavor of the oil. I am not a fan of coconut in baked goods. Is the flavor overpowering in this? If not, I will try it with the oil. If so, what would you sub for the coconut oil? Thank you! Looks like a blast to make!!!

    Reply
  7. Whitney

    November 6, 2018 at 6:10 am

    I love a fat girl baking

    Reply
    • Haley

      November 13, 2018 at 10:17 pm

      She isnt fat

      Reply
  8. Karen T

    November 6, 2018 at 5:17 am

    Oh boy! This looks like it could be the motherload of peanut butter pies! I have a favorite recipe and you just topped it for sure! Will be making this and will let you know, but in the meantime, this looks amazing and I can imagine how delicious it will be. Thank you!

    Reply
  9. Mémurlin Virginie

    November 6, 2018 at 4:14 am

    OMG, I have to try this one :P

    Reply
  10. Natalie

    November 5, 2018 at 11:32 pm

    YUM! This pie looks amazing! I love the addition of chocolate dipped potato chips!

    Reply
  11. Saurs

    November 5, 2018 at 6:57 pm

    I’m dying to add a little bit of pretzel to this mix.

    Question about subbing the cream cheese: is that possible without drastically affecting the texture and ‘set?’ I kind of like my cream pies cheese-free, because I end up tasting the tang more than I’d like (tang is wonderful where it’s wanted, of course!). Any way to dampen down the cheese notes here? Like maybe mascarpone (which, for me, is less pronounced in flavor when paired with something robust like peanut butter) or silken tofu? Or maybe a cream cheese with less / more fat? I’d think ricotta would be too clumpy, even whipped, and even the stiffest yoghurt too water-y.

    Reply
    • Saurs

      November 5, 2018 at 6:59 pm

      (I know gelatin’s the obvious answer, but I like to avoid it when possible.)

      Reply
  12. Kristen

    November 5, 2018 at 2:50 pm

    On my must-pin, must-make list ASAP. Thanks Joy!

    Reply
  13. Katie

    November 5, 2018 at 12:14 pm

    Oh my! Joy, let’s be friends!!!!!!!

    Reply
  14. Abby @ Heart of a Baker

    November 5, 2018 at 9:44 am

    Omg WHAT! This is peak sweet/salty/AMAZING!

    Reply
  15. Peppermint Dolly

    November 5, 2018 at 9:20 am

    Oh my gosh – major yes – this sounds incredible!!

    Rebecca | http://www.peppermintdolly.com

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Uncategorized

This is the Chocolate Pudding Recipe I Make Nearly Every Month

Sure, store-bought chocolate pudding is fine and good but this right here?  This double-chocolate pudding recipe made with raw cacao powder and coconut milk is elite. It’s also super easy to whip together and a delight to have tucked away in the refrigerator. The thing that I’ve come to love about TikTok is that our…

Read More

Fat Tuesday aka Paczki Day

Happy Fat Tuesday everyone! We’ve arrived at the day before Lent, where everyone loses their minds and indulges before 40 days of meatless Mondays and fish fry Fridays. Chicago, while having faith from all corners of the world, is an incredibly Catholic-centric city – kind of like New Orleans. Growing up non-denominational Christian I never…

Read More

Marry me chicken plated with rice and green beans for dinner.
5 Dishes You Might Set To Simmer This Weekend

In case you missed the memo, the sustained effort we’re giving this month is a medium-low.  In cooking terms, we’re all at a low simmer. Personally, I am going to save the rolling boil for September, if at all.  I can’t even plan that far ahead because again, I’m just at a simmer. In the…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

SHOP MY FAVORITE GEAR HERE! 

joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
We’re About to Be Friends featuring @grossypelos We’re About to Be Friends featuring @grossypelosi and his gigantic meatballs! ♥️🤝🤯
Chai-Spiced Sugar Cookies #taylorsversion made wit Chai-Spiced Sugar Cookies #taylorsversion made with an old sugar cookie recipe I made back in 2009 (like whaaat?) and a boatload of warm autumn spiced @taylorswift added to the dough.⁣
⁣
This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
⁣
Find the full recipe linked in the profile! Xo
I don’t know what it is about this year, but I j I don’t know what it is about this year, but I just need more light-hearted fun, more hugs, more breakfast made by mom, and more coffee walks in the sand. Let’s do autumn now, nice and steady.
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
⁣⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
⁣⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
⁣⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up