This Peanut Butter Chocolate Chip Cookie Pie is SO ooey gooey with loads of melty chocolate chips and a buttery flaky crust. It's warm, rich, and best served with a scoop of creamy vanilla ice cream.
WHAT YOU NEED Pie Crust all purpose flour kosher salt unsalted butter lard ice water egg milk Peanut Butter Cookie Pie Filling eggs granulated sugar light brown sugar creamy peanut butter unsalted butter vanilla extract all purpose flour kosher salt semi-sweet chocolate chips
1. Make the pie crust, then move onto the filling. 2. In a mixing bowl using a hand or stand mixer with the whisk attachment, beat the eggs until light and frothy. Then mix in the sugars, followed by the peanut butter, butter, and vanilla. 3. By hand with a rubber spatula, mix in the flour and salt, followed by the chocolate chips.
4. Pour the batter into the parbaked homemade shell (or frozen store-bought shell), spread it even, and sprinkle with a few extra chocolate chips. 5. Beat 1 egg and 1 tbsp milk together in a small dish and brush the pie crust edges with the egg wash.
6. Bake for 45-50 minutes. It’s ready when the edges are golden brown and the entire pie is puffed up. It will flatten and settle as it cools. 7. Allow it to cool for about 30-45 minutes at room temp – it should still be slightly warm when serving. Then slice, top with ice cream, and enjoy!