Peanut Butter Chocolate Chip Cookie Pie As seen on Butternut bakery Bookmark recipe Print recipe Download recipe Share Total Time 2 hours 45 minutes Prep Time 1 hour 30 minutes Cook Time 45 minutes Rating 5 out of 5 stars (1) Ingredients 8-10 slices 1 1/4 cups (150g) all purpose flour1/4 tsp kosher salt6 tbsp unsalted butter, chilled and cubed2 tbsp lard or shortening, chilled1/4 cup ice water1 large egg + 1 tbsp milk or water (for egg wash)2 large eggs1/2 cup (100g) granulated sugar1/2 cup (105g) light brown sugar, packed1/2 cup (125g) creamy peanut butter1/2 cup (110g) unsalted butter, softened1 tbsp vanilla extract1/2 cup (65g) all-purpose flour1/2 tsp kosher salt1 1/4 cup (210g) semisweet chocolate chips, plus more for topping Calories DessertsKid-FriendlyBakingDairyEggsIntermediateBudget-FriendlySweetCreamy ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Combine the flour and salt in a large bowl. Step 2 Toss in the butter and shortening and use your fingers to press and smush them into the flour until you reach pea-sized lumps. Step 3 Add in two tablespoons of ice water and gently mix the dough with your hands. Step 4 Add in the other 2 tablespoons of ice water and mix again, careful not to over work the dough. It should come together in one mass. Step 5 Press the ball into a disk and tightly wrap in plastic wrap. Chill the dough for at least 30 minutes. Step 6 After 30 minutes, lightly dust a work surface with flour and roll out the dough. Roll to a size that’s an inch larger than a 9″ pie pan. Step 7 Place the sheet of dough into the pie dish and crimp the edges. Then freeze the crust for at least 30 minutes. Step 8 Preheat the oven to 350F. Crumple up a large sheet of parchment paper and then unravel it flat. Step 9 Lay the wrinkled sheet of paper inside the frozen pie crust and fill with pie weights or dry beans. Step 10 Bake for 15 minutes, then remove the weights and paper. Step 11 Reduce the oven temp to 325F. Step 12 In a mixing bowl using a hand or stand mixer with the whisk attachment, beat the eggs until light and frothy. Step 13 Mix in the sugars, followed by the peanut butter, butter, and vanilla. Step 14 By hand with a rubber spatula, mix in the flour and salt, followed by the chocolate chips. Step 15 Pour the batter into the parbaked homemade shell (or frozen store-bought shell), spread it even, and sprinkle with a few extra chocolate chips. Step 16 Beat 1 egg and 1 tbsp milk together in a small dish and brush the pie crust edges with the egg wash. Step 17 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. Step 18 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! Chef’s notes This recipe was inspired by the Nestle Toll House Chocolate Chip Cookie Pie.
