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If you love peanut butter and chocolate, this Reese’s Peanut Butter Cookie Pie is for you! It’s a delightful dessert that’s easy to make and perfect for any occasion.
Why Make This Recipe
This pie is a family favorite! It’s not only delicious but also simple to prepare. Whether it’s a weekend treat or a special gathering, this pie will impress everyone. Plus, who can resist the combination of peanut butter and chocolate?
How to Make Reese’s Peanut Butter Cookie Pie
Ingredients:
- 1 (9-inch) refrigerated pie crust, thawed
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup Reese’s pieces
- 1 cup chopped Reese’s peanut butter cups
Directions:
- Preheat your oven to 350°F (175°C). Fit the pie crust into a pie plate, shaping decorative flutes along the edge.
- In a large mixing bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until smooth and well blended.
- Mix in the egg, vanilla extract, and salt until thoroughly combined.
- Gradually add flour to the wet mixture, mixing just until incorporated. Avoid overmixing to keep the dough tender.
- Gently stir in Reese’s Pieces and chopped peanut butter cups into the dough.
- Press the cookie dough evenly into the prepared pie crust. Bake in the preheated oven for 35 minutes, or until the pie is set and the crust is golden.
- Allow the pie to cool on a wire rack for about 1 hour to set properly before slicing.
- Optional: Serve each slice with a scoop of vanilla ice cream and a drizzle of chocolate syrup.
How to Serve Reese’s Peanut Butter Cookie Pie
Serve this pie warm or at room temperature. It tastes great on its own, but you can add vanilla ice cream and chocolate syrup for extra indulgence!
How to Store Reese’s Peanut Butter Cookie Pie
Store any leftovers in an airtight container. You can keep it in the fridge for up to 3 days. Just reheat slightly before serving if you prefer it warm.
Tips to Make Reese’s Peanut Butter Cookie Pie
- Make sure your butter is softened for easy mixing.
- Don’t overmix the dough; this keeps your pie nice and tender.
- Let the pie cool completely to make slicing easier.
Variation
For a nut-free version, you can substitute peanut butter with a sunflower seed spread. You can also add chopped nuts for extra crunch if you like!
FAQs
- Can I use homemade pie crust? Yes! A homemade pie crust works great for this recipe.
- How can I make this pie ahead of time? You can bake the pie a day ahead. Just store it in the fridge and serve it when you’re ready.
- Can I freeze this pie? Yes, you can freeze the pie. Just wrap it well and store it in the freezer for up to 2 months. Thaw in the fridge before serving.
Reese's Peanut Butter Cookie Pie
A delightful dessert combining peanut butter and chocolate, perfect for any occasion.
Equipment
- Mixing Bowl
- Pie Plate
- Oven
Ingredients
Ingredients
- 1 9-inch refrigerated pie crust, thawed
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup Reese’s pieces
- 1 cup chopped Reese’s peanut butter cups
Instructions
- Preheat your oven to 350°F (175°C). Fit the pie crust into a pie plate, shaping decorative flutes along the edge.
- In a large mixing bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until smooth and well blended.
- Mix in the egg, vanilla extract, and salt until thoroughly combined.
- Gradually add flour to the wet mixture, mixing just until incorporated. Avoid overmixing to keep the dough tender.
- Gently stir in Reese's Pieces and chopped peanut butter cups into the dough.
- Press the cookie dough evenly into the prepared pie crust. Bake in the preheated oven for 35 minutes, or until the pie is set and the crust is golden.
- Allow the pie to cool on a wire rack for about 1 hour to set properly before slicing.
- Optional: Serve each slice with a scoop of vanilla ice cream and a drizzle of chocolate syrup.
Notes
Serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slightly before serving if preferred warm.
Nutrition
Calories: 480kcalFat: 28g
Tried this recipe?Let us know how it was!