Description
This Peanut Butter Cookie Pie is a delightful dessert combining a crunchy cookie crust with a creamy, rich peanut butter filling. Perfect for peanut butter lovers, this easy-to-make pie offers a luscious balance of sweetness and texture, baked to golden perfection in under an hour.
Ingredients
Scale
Peanut Butter Filling
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Cookie Crust
- 1 cup crushed cookies
- 1/2 cup butter, melted
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure even baking of the pie.
- Mix peanut butter filling: In a medium bowl, combine 1 cup of peanut butter, 1 cup of sugar, 1 egg, and 1 teaspoon of vanilla extract. Stir thoroughly until the mixture is smooth and well blended.
- Prepare cookie crust: In another bowl, mix together 1 cup of crushed cookies and 1/2 cup of melted butter until the crumbs are evenly coated and hold together when pressed.
- Form the crust: Press the cookie mixture firmly into the bottom of a pie pan, creating an even layer that will serve as the crust.
- Assemble pie: Pour the peanut butter filling over the cookie crust ensuring an even spread across the surface.
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the filling is set and edges are lightly golden.
- Cool and serve: Remove the pie from the oven and allow it to cool completely before slicing and serving to enhance the texture and flavor.
Notes
- Make sure to use fully cooled melted butter to avoid making the crust soggy.
- For a gluten-free version, use gluten-free cookies for the crust.
- Do not overbake to keep the filling creamy and soft.
- The pie can be refrigerated for up to 3 days to maintain freshness.
- Serve with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.
