It has been long-established in my family and among my friends that I don’t like chocolate. Heck, I’ve never really liked chocolate since I was a baby. It seems that my youngest, Grace, takes after me. That said, over the years I have found a few chocolates I do like. I’ve also realized it isn’t so much the chocolate I like. Nope, it is the filling. If the chocolate candy has more of something else than chocolate, I tend to like it. For that reason, my favorite chocolate candy is Reese’s Peanut Butter Cups. I adore peanut butter, so it is the perfect candy for me.
This Christmas, when it was time to draw dishes for my in-law’s holiday dinner, I drew dessert. I decided I would make my Grandma Scott’s apple pie. Then I worried that it wouldn’t be enough dessert for 10 people. I was also concerned because my sister-in-law, K, has declared that she doesn’t like fruit as dessert. So, after mulling things over, I chose to make a second pie; one I found on Pinterest, Peanut Butter Pie with a Sugar Cookie Crust from The Village Cook.
This pie was easy to make and turned out amazing…according to my in-laws and husband. I made only one slight change to the recipe. Instead of using semi-sweet chocolate, I used milk chocolate with my husband in mind. (He loves all kinds of chocolate but prefers milk chocolate to semi-sweet.)
After preheating the oven to 350°, I greased a 9″ pie plate using cooking spray. Then, I spread refrigerated (not homemade) sugar cookie dough on the bottom of the pie plate. I baked the cookie dough in the pie plate for 35 minutes, until it was golden brown.
Once the crust was cool, I mixed together 1 cup creamy peanut butter, 1 cup powdered sugar, 1/4 cup water, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla with an electric mixer. I added the remaining 2 cups powdered sugar, mixing on low. The peanut mixture should come out a bit stiff and crumbly.
As I worked on the peanut butter mixture, K volunteered to help me with the chocolate. She helped by melting 1 cup milk chocolate chips in the microwave. She did this by adding a little bit of butter (2-4 tablespoons) and heating it for 30 second intervals, checking the chocolate and stirring before doing it again.
Using a spatula, I spread the peanut butter mixture on top of the cookie crust. Once that was evenly spread, I did the same with the melted peanut butter. I placed the pie in the refrigerator to cool overnight. (Just make sure you allow the pie to chill for at least 3 hours.)
The result was an amazing pie that tasted like a Reese’s Peanut Butter Cup. The Peanut Butter Cup Pie was a huge hit with my in-laws, and K even volunteered to do a testimonial! I’m pretty sure they were telling the truth because I saw several people have seconds on the pie.
**I would have tasted the pie so I could add my opinion (despite not being a fan of chocolate), but due to morning sickness issues I’m still dealing with I just couldn’t eat it (much less anything else). Maybe next time. 😉
- 1 roll refrigerated sugar cookie dough
- 1 C creamy peanut butter
- 3 C powdered sugar
- 1/4 C water
- 2 Tbsp unsalted butter, melted
- 1 tsp vanilla
- 1 C milk chocolate chips
- 2-4 Tbsp butter
- Preheat oven to 350 degrees.
- Press cookie dough on the bottom of a 9" greased pie plate.
- Bake cookie crust for 30-40 minutes, until golden brown. Let cool.
- With an electric mixture, blend together 1 cup powdered sugar, peanut butter, water, melted butter, and vanilla.
- Add and mix in remaining 2 cups powdered sugar.
- Spread the mixture on the crust evenly.
- Melt the chocolate chips in the microwave, in 30 second intervals, using 2-4 tablespoons butter to thin and help melt it.
- Pour chocolate over peanut butter mixture and spread evenly on top to the edges.
- Chill in the refrigerator for at least 30 minutes prior to serving.