Reese's Peanut Butter Cookie Pie
Creamy, crunchy, and impossibly indulgent, Reese's Peanut Butter Cookie Pie brings the best of peanut butter cookies and candy-studded decadence together in one slice.
Servings: 8 servings
Equipment
- Mixing Bowl
- Electric Mixer
- Pie Plate
- Spatula
Ingredients
Ingredients
- 1 9-inch refrigerated pie crust thawed and fitted into pie plate
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup creamy peanut butter smooth
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup Reese’s Pieces loosely packed
- 1 cup chopped Reese’s peanut butter cups
Instructions
- Preheat your oven to 350°F (175°C). Fit the refrigerated pie crust into a 9-inch pie plate and shape decorative flutes along the edge.
- In a large mixing bowl, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar until smooth.
- Add the egg, vanilla extract, and salt to the bowl and mix until thoroughly combined.
- Gradually add the all-purpose flour to the wet mixture, stirring just until incorporated.
- Gently fold in the Reese’s Pieces and chopped peanut butter cups.
- Press the cookie dough evenly into the prepared pie crust and smooth the top.
- Bake in the preheated oven for about 35 minutes, or until the pie is set in the center and the crust is golden.
- Allow the pie to cool on a wire rack for about 1 hour before slicing.
Notes
Optional: Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate syrup.