Chocolate Chip Peanut Butter Cookie Pie

If you want a decadent dessert, then this recipe for Chocolate Chip Peanut Butter Cookie Pie is what you need! This rich dessert has been a proven favorite at Dewig Meats. This recipe is loaded with chocolate and peanut butter flavor. This pie would be a great addition to any meal, especially for chocolate fanatics.

Chocolate Chip Peanut Butter Cookie Pie from Dewig Meats. If you want a decadent dessert then Chocolate Chip Peanut Butter Cookie Pie is what you need! This recipe is loaded with chocolate and peanut butter flavor.

If you enjoyed this recipe for Chocolate Chip Peanut Butter Cookie Pie, then try our Chocolate Peanut Butter Fudge!

Acknowledgements:

This recipe was adapted from Averie Cooks. It was originated from Nestle Toll House. Check out Averie Cooks for other breakfast, brunch, lunch, dinner, and dessert recipes that are decadent and delicious!

Chocolate Chip Peanut Butter Cookie Pie
 
Prep time
Cook time
Total time
 
For amazing meats and more fantastic products, visit Dewig Meats in Haubstadt, Indiana!
Author:
Recipe type: Dessert
Serves: one 9-inch pie
Ingredients
Bolded items available at Dewig Meats
  • 1 unbaked 9" deep dish pie shell, thawed
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 1/4 cups semi-sweet chocolate chips
  • 3/4 cup (1 1/2 sticks) unsalted butter
Optional Additional Ingredients:
  • hot fudge
  • caramel
  • chocolate syrup
  • chocolate chips
Instructions
  1. Preheat oven to 325 degrees F.
  2. When using a premade pie crust, poke multiple holes on the bottom of the crust and also around the bottom lip of the pie shell using a fork.
  3. In a large bowl beat eggs until foamy.
  4. Add flour, granulated sugar, brown sugar, vanilla, and salt.
  5. Beat until combined.
  6. Add butter and beat until creamy.
  7. Place chocolate chips in microwaveable bowl and microwave for 20 seconds, slightly melting chips.
  8. Place chocolate on bottom of pie.
  9. Pour batter on top of chocolate.
  10. Place pie onto baking sheet and bake for about 60 minutes or until toothpick is inserted into center and comes out clean. (*Start checking your pie at 50 minutes and then check again every 3 minutes until toothpick comes out clean.)
  11. Cool for about 2 hours on metal rack and then refrigerate.
  12. Drizzle with additional ingredients if desired.
  13. Store in airtight container for up to five days.
Tips:
  1. You can also make a swirl with your chocolate and "peanut butter mixture." To get a swirl you must completely melt your chocolate chips. Then when you place the chocolate on the bottom of the pie crust and then the "peanut butter mixture" on top, swirl easily with a knife.
  2. The original recipe does not have the chocolate chips melted at all. However, if you do not melt them, the chocolate chips can stay in complete pieces instead of melting.
  3. The recipe states that you need to place the pie on a baking sheet. That is so that if the pie bakes over it will go onto the baking sheet instead of the bottom of the oven.
  4. You can drizzle pie with any of the additional ingredients. This recipe is VERY rich, so it might be wise to let the individuals drizzle additional ingredients themselves.
 

 

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