Peanut Butter Cup Cookie Pie
A fudgy peanut butter cookie filling baked in a flaky crust with chocolate chips and chopped peanut butter cups.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Spatula
- Wire rack
Ingredients
Main Ingredients
- 1 refrigerated pie crust thawed per package directions
- 1 cup creamy peanut butter
- 1 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup semisweet chocolate chips
- ½ cup chopped peanut butter cups divided
Instructions
Cooking
- Prep the crust. Set the oven to 350 degrees F and fit the crust into a 9 inch pie dish.
- Mix. Beat the peanut butter, brown sugar, eggs, and vanilla until smooth.
- Add candy. Fold in the chocolate chips and half of the peanut butter cups.
- Fill. Pour into the crust and top with the remaining peanut butter cups.
- Bake. Bake for 30 to 35 minutes until the center is just set, 160 degrees F.
- Cool. Cool for 1 hour before slicing.
Notes
Substitutions: Use crunchy peanut butter or butterscotch chips if you like.
Tips: Shield the crust edge with foil if it browns too fast.
Storage: Refrigerate for up to 3 days or freeze slices for up to 2 months.