Chocolate Chip and Peanut Butter Pie
It has a buttery flaky pie crust baked with an ooey gooey peanut butter chocolate chip cookie pie filling. Serve it warm with a scoop of vanilla ice cream for the most enjoyable eating experience ever.
INGREDIENTS
Pie Crust (or store-bought 9 inch deep dish frozen pie shell)
1 1/4 cups (150g) all purpose flour
1/4 tsp salt
3/4 cup (150g) Westgold unsalted butter, chilled and cubed
1/4 cup ice water
1 large egg + 1 tbsp milk or water (for egg wash)
Peanut Butter Cookie Pie Filling
2 large eggs
1/2 cup (100g) white sugar
1/2 cup (105g) soft brown sugar, packed
1/2 cup (125g) creamy peanut butter
1/2 cup (110g) Westgold unsalted butter, softened
1 tbsp vanilla extract
1/2 cup (65g) all-purpose flour
1/2 tsp salt
1 1/4 cup (210g) milk chocolate chips, plus more for topping
Instructions
Pie Crust
Combine the flour and salt in a large bowl.
Toss in the butter and use your fingers to press and smush them into the flour until you reach pea-sized lumps (this can also be pulsed in the food processor).
Add in two tablespoons of ice water and gently mix the dough with your hands. 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.
Press the ball into a disk and tightly wrap in plastic wrap. Chill the dough for at least 30 minutes.
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.
Place the sheet of dough into the pie dish and crimp the edges. Then freeze the crust for at least 30 minutes (I like to make the crust a day ahead so the crust can also be frozen overnight).
When it’s ready, preheat the oven to 350F/180°C
. Crumple up a large sheet of parchment paper and then unravel it flat. Lay the wrinkled sheet of paper inside the frozen pie crust and fill with pie weights or dry beans. Make sure they completely fill the inside of the crust.
Bake for 15 minutes, then remove the weights and paper. *If you are using a store-bought frozen pie shell, this par-baking step is not needed.
Reduce the oven temp to 325F/160°C.
Peanut Butter Cookie Pie Filling
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.
By hand with a rubber spatula, mix in the flour and salt, followed by the chocolate chips.
Pour the batter into the parbaked homemade shell (or frozen store-bought shell), spread it even, and sprinkle with a few extra chocolate chips.
Beat 1 egg and 1 tbsp milk together in a small dish and brush the pie crust edges with the egg wash.
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.
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!
