I don’t really have a story to tell except that I made this pie and it was amazing. I think you should make it too.
It is like a warm-and-chewy-soft-and-gooey peanut butter cookie that still has a crisp top and looks nice because it’s all held together in a succinct pie crust.
Go. Bake. Eat!
Peanut Butter Cookie Pie
adapted from Culinary Concoctions by Peabody
- 1 pre-made, unbaked pie crust (or one recipe homemade crust for a one-crust 9-inch pie, rolled out to be 1/4 inch thick)
- 1 cup granulated Sugar
- ¾ cup all-purpose flour
- 1/4 cup creamy peanut butter
- ½ cup unsalted butter, melted
- 2 large eggs, beaten
- 1 tsp vanilla extract
- 1 cup Reeses Pieces
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350.
- Press pie crust into a 9-inch pie plate like you would for any pie
- In a bowl, combine butter, sugar, and peanut butter, mix well.
- Add eggs and vanilla, stir to combine.
- Add flour, stir to combine.
- Add Reeses Pieces, and chocolate morsels, stir to combine.
- Spread filling into prepared pie crust.
- Bake until firm in the middle (it will still be a little gooey from the Reeses Pieces and chocolate chips in the middle if you test it with a knife), approximately 45 minutes.
Cool, slice, and serve with whipped cream if you like.