March 11, 2015

Peanut Butter Cookie Pie for Fun

Peanut Butter Cookie Pie | The Naptime Chef

What do you get when you combine flaky pie crust with your favorite cookie recipe? Peanut butter cookie pie, of course. This treat is a super-duper kid favorite recipe that is bound to be a family favorite for years to come. And if you really want to ensure its place in the dessert hall of fame make it into a giant peanut butter cookie pie overload sundae. You’ll be the most popular person in your house and bask in praise for days on end!

Since this is an easy kid dessert, not something I serve at a fancy meal, I make it easy on myself by starting off with a thawed frozen pie crust. (The Whole Foods pie crusts in the tin dish are my favorite, but you can use whatever brand works for you.) Then I whip up the delish peanut butter cookie filling, add in some chocolate chips if I’m in the mood, and bake it to perfection. It is dead simple and a surefire winner. The perfect kind of dessert that please the whole family while we wait for spring.

Peanut Butter Cookie Pie for Fun

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 1 pie

This pie can also be made in a chocolate cookie crust or graham cracker crust if you'd prefer.

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Ingredients

  • 9-inch thawed pie shell (or homemade pie crust if you want)
  • 1 ½ sticks unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 cup creamy peanut butter (use a store-bought brand, the natural-made kind will separate and won't work)
  • 1 teaspoon kosher salt
  • ¾ cup unbleached all-purpose flour
  • 1 cup semisweet chocolate chips (optional)

Instructions

  1. Heat the oven to 325 degrees F.
  2. In a large bowl beat the butter and sugars until smooth and creamy. Then beat in the eggs until smooth. Beat in the peanut butter and salt until smooth. Lastly, fold in the flour and stir until just smooth. If using chocolate chips, toss the chips with an additional teaspoon with flour and fold them into the batter.
  3. Spread the batter into the thawed pie crust and smooth the top with a spatula. Bake it for 45 to 50 minutes, or until the top of the cookie pie is light brown and the center is set. Allow to cool for 15 minutes to set. Serve warm.
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