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!Print
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
- To make the crust, place a rack in the center of the oven and preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.