Do I have to parbake the crust?

Yes, if you’re using a homemade crust. Parbaking helps prevent a soggy bottom. If you’re using a frozen pre-made crust, it’s usually pre-parbaked and ready to go.

Can I use natural peanut butter?

It’s not recommended. Natural peanut butter tends to separate and can create an oily or gritty filling. Stick with classic, no-stir peanut butter for the creamiest texture.

Why did my pie turn out dry?

Overbaking is usually the culprit. The center should still have a slight jiggle when you remove it from the oven it sets as it cools.

Easy Peanut Butter Chocolate Chip Cookie Pie Recipe

Recipe by Liliya

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Total Time1 hour 20 minutes
Yield8 slices 1x
DietVegetarian

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

Scale

Pie Crust (Homemade or Store-Bought 9-Inch Deep Dish):

1¼ cups (150g) all-purpose flour
¼ tsp kosher salt
6 tbsp unsalted butter, chilled and cubed
2 tbsp lard or shortening, chilled
¼ cup ice water
1 large egg + 1 tbsp milk or water (for egg wash)

Filling:

2 large eggs
½ cup (100g) granulated sugar
½ cup (105g) light brown sugar, packed
½ cup (125g) creamy peanut butter
½ cup (110g) unsalted butter, softened
1 tbsp vanilla extract
½ cup (65g) all-purpose flour
½ tsp kosher salt
1¼ cups (210g) semisweet chocolate chips, plus extra for topping

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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.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

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

Find it online: https://wearerecipes.com/peanut-butter-chocolate-chip-cookie-pie/