Delicious Homemade Reese Peanut Butter Cookie Pie
This luxurious dessert combines rich flavors of peanut butter and chocolate in a delightful pie form, perfect for any occasion.
Equipment
- Mixing Bowl
- Pie Pan
- Microwave-safe Bowl
Ingredients
Ingredients
- 1.5 cups All-Purpose Flour Foundation of the cookie crust.
- 0.5 cup Granulated Sugar Adds sweetness to the cookie crust.
- 0.5 cup Brown Sugar Contributes moisture and caramel flavor.
- 0.5 cup Unsalted Butter Softened for the crust.
- 1 large Egg Binds the ingredients together.
- 1 cup Creamy Peanut Butter Star of the recipe.
- 1 cup Powdered Sugar Sweetens the peanut butter filling.
- 1 cup Semi-Sweet Chocolate Chips Used for the topping.
- 2 tablespoons Milk Adjusts the consistency of the filling.
- 1 teaspoon Vanilla Extract Adds aromatic flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine flour, granulated sugar, and brown sugar. Whisk until mixed.
- Add softened butter and mix until the mixture resembles coarse crumbs.
- Beat the egg and add it to the crumb mixture. Mix until the dough starts forming.
- Press the dough into a 9-inch pie pan evenly across the bottom and up the sides.
- Bake the crust for 10-12 minutes or until lightly golden.
- While the crust is baking, prepare the filling by mixing peanut butter, powdered sugar, and milk until smooth.
- Spread the peanut butter filling evenly over the cooled crust.
- Melt the chocolate chips in a microwave-safe bowl in increments of 20 seconds, stirring until smooth.
- Pour the melted chocolate over the peanut butter filling and spread evenly.
- Refrigerate the pie for at least 2 hours to set properly.
- Once set, slice into wedges and serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.