Chocolate Peanut Butter Cookie Pie
Indulge in the ultimate dessert mash-up with this decadent Chocolate Peanut Butter Cookie Pie, a rich and creamy treat that combines the best of a fudgy cookie crust and a luscious peanut butter filling. Perfect for peanut butter and chocolate lovers, this no-fail recipe layers a velvety peanut butter-cream cheese mixture over a buttery cocoa cookie crust, all topped with a smooth, glossy chocolate ganache. Made with pantry staples like cocoa powder, peanut butter, and chocolate chips, this show-stopping pie is surprisingly simple to whip up in just 30 minutes of prep time. Perfectly chilled and sliceable, it’s the ideal dessert for family gatherings or special occasions. Serve it up as the centerpiece of your dessert table, and watch it disappear in no time! Keywords: Chocolate Peanut Butter Cookie Pie, peanut butter dessert, chocolate ganache pie, easy cookie crust recipe.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.25 cups Creamy peanut butter
- 1 cup Powdered sugar
- 4 ounces Cream cheese, softened
- 1 cup Semi-sweet chocolate chips
- 0.5 cup Heavy cream
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch pie pan.
In a medium mixing bowl, whisk together the flour, cocoa powder, and salt.
In a separate bowl, beat the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Press the dough evenly into the prepared pie pan, forming the crust. Prick the bottom with a fork to prevent puffing.
Bake the crust in the preheated oven for 12-15 minutes. Remove and let it cool completely.
In a large bowl, beat the peanut butter, powdered sugar, and cream cheese together until smooth and creamy.
Spread the peanut butter mixture evenly over the cooled cookie crust.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth to create a ganache.
Spread the ganache over the peanut butter layer evenly. Chill in the refrigerator for at least 2 hours or until set.
Slice and serve your Chocolate Peanut Butter Cookie Pie chilled. Enjoy!
Nutrition Facts
Calories |
5708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 339.1 g | 435% | |
| Saturated Fat | 139.1 g | 696% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 2417 mg | 105% | |
| Total Carbohydrate | 629.7 g | 229% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 392.1 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 434 mg | 33% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 3157 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
