Description
A gooey, rich peanut butter chocolate chip cookie baked into a flaky pie crust. It’s part cookie, part pie, and 100% irresistible especially served warm with ice cream.
Ingredients
Units
Scale
Pie Crust (Homemade or Store-Bought 9-Inch Deep Dish):
- 1 1/4 cups (150g) all-purpose flour
- 1/4 tsp kosher salt
- 6 tbsp unsalted butter, chilled and cubed
- 2 tbsp lard or shortening, chilled
- 1/4 cup ice water
- 1 large egg + 1 tbsp milk or water (for egg wash)
Filling:
- 2 large eggs
- 1/2 cup (100g) granulated sugar
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (125g) creamy peanut butter
- 1/2 cup (110g) unsalted butter, softened
- 1 tbsp vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/2 tsp kosher salt
- 1 1/4 cups (210g) semisweet chocolate chips, plus extra for topping
Instructions
- Make the crust. Mix flour and salt. Cut in butter and shortening. Add water a bit at a time. Form dough, chill 30 mins, then roll and fit into pie dish. Freeze 30 mins.
- Parbake the crust. Line with parchment and fill with pie weights. Bake at 350°F for 15 mins. Remove weights. Lower oven to 325°F.
- Make the filling. Beat eggs until frothy. Mix in sugars, peanut butter, softened butter, and vanilla. Stir in flour, salt, and chocolate chips.
- Assemble and bake. Pour filling into crust. Brush crust edges with egg wash. Bake at 325°F for 45–50 mins, until puffed and golden.
- Cool and serve. Let sit 30–45 mins. Serve warm with ice cream or chocolate drizzle.
Notes
- Don’t skip chilling the dough or parbaking the crust for best results.
- You can use a store-bought crust to save time.
- Swap in cookie butter or chopped peanut butter cups for fun variations.
- Store at room temp 2 days or refrigerate up to 5 days.
- Freeze baked pie or slices up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 35g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg