Sometimes in life, the simplest things are best.
A glass of ice water on a hot summer day. The sound of rain falling on your roof when you’re falling asleep.
A simple, straightforward peanut butter cookie pie.
A basic pie crust filled with peanut butter cookie dough. Straight up gooey peanut butter heaven.
It’s like a giant peanut butter cookie in pie form. Simplicity for peanut butter lovers at its finest.
Sometimes, though, simple won’t do.
You need to mix it up a bit.
How about some vanilla bean gelato?
There. That’s better. What’s a pie without ice cream?
But wait….. something’s missing…
Perfect. Absolutely perfect.
Sometimes, in life, a little excess is okay. Sometimes, a little more chocolate sauce is all we need.
This pie is impossibly easy, incredibly delicious, and as equally as impressive. Perfect for these last, lingering winter days since it’s served warm. Make it today – you won’t be sorry!
Peanut Butter Cookie Pie
Makes 8 servings
- 1 prepared pie crust (I used Marie Calender’s)
- 1 cup granulated sugar
- 3/4 cup all purpose flour
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
- 2 tsp vanilla extract
- 1 cup Reese’s peanut butter chips
Preheat your oven to 35o degrees. In the bowl of your stand mixer (or a medium bowl if using a hand mixer), combine the sugar, flour, peanut butter, and butter, starting on a slow speed and increasing to medium speed, until mixed well. Next, add the eggs, vanilla, and peanut butter chips, and mix to combine. Pour the filling into the pie crust and bake for 45 minutes or until the pie is firm in the middle.
Serve with vanilla ice cream (I used my favorite Talenti Vanilla Bean gelato) and chocolate sauce, warm from the oven.