Peanut Butter Pie with a Chocolate Chip Cookie Crust: A Dreamy, Creamy Dessert
There’s something magical about a dessert that doesn’t require an oven (for the filling that is). This no-bake peanut butter pie with chocoalte chip cookie crust is the ultimate indulgence, combining layers of sweetness, creaminess, and a touch of nostalgia. With its golden brown, soft-yet-firm cookie crust, silky peanut butter filling, and cloud-like whipped cream topping, this dessert is bound to become a family favorite.
The Perfect Chocolate Chip Cookie Crust
The base of this pie is where the magic begins. Imagine the best chocolate chip cookie you’ve ever had: golden brown on the outside, soft and slightly doughy on the inside (but definitely not raw). This crust brings that exact texture to this pie. Even after chilling in the fridge, the cookie crust remains soft and cookie dough-like in the middle, making every bite irresistable. This is not the same recipe as my chocolate chip cookies. That recipe would spread out too much in the pie pan!
The Peanut Butter Layer
The star of the show is the peanut butter filling. It’s a silky, melt-in-your-mouth blend of cream cheese, peanut butter, powdered sugar, Cool Whip and vanilla. This layer strikes the perfect balance between rich and creamy, with just enough sweetness to satisfy your cravings without overwhelming your palate. The texture is light and airy, making it dangerously easy to eat.
The Whipped Cream Topping
To top it all off, we add a generous layer of homemade whipped cream. Light and fluffy, the whipped cream helps balance the richness of the peanut butter layer and cookie base. It’s the perfect finishing touch along with some mini semi-sweet chocolate chips.
Peanut Butter Pie with a Chocolate Chip Cookie Crust
Ingredients
Chocolate Chip Cookie Crust
- 3/4 c salted butter (1 1/2 sticks) softened
- 1 c light brown sugar packed
- 2 tsp vanilla
- 1 large egg
- 1 large egg yolk
- 2 c flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 c mini semi-sweet chocolate chips
Peanut Butter Layer
- 8 oz cream cheese (1 brick) softened
- 1 c smooth peanut butter
- 1 c powdered sugar
- 1 tsp vanilla
- 16 oz cool whip (1 container) thawed
Whipped Cream
- 1 c heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla
Topping
- 1/4 c mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Start with the chocolate chip cookie crust. Add flour, cornstarch, baking soda and salt to a bowl. Whisk and set aside.
- To a separate bowl, using a hand mixer or to a stand mixer beat together softened butter and brown sugar for 2 minutes until light and fluffy.
- Add the egg, egg yolk and vanilla. Continue beating until fully combined. Scrape the bowl and beat again.
- With the mixer on low slowly add the dry ingredients. Scrape the bowl and mix again until everything is incorporated.
- Add the mini chocolate chips and mix.
- Add cookie dough to a greased deep 9-inch pie plate.
- Wet your hands and press the dough evenly on the bottom of the plate and up the sides. It will be about 1/2 inch thick all around.
- Bake on the middle rack for 25-30 minutes.
- The outside will be brown and the middle will have puffed up. Don't worry. You need a crisp outside layer to hold up to the filling. The insdie will remain fudgy by taking the bottom of the glass and pressing the middle of the pie down while warm. Leave a 1/2 inch border untouched. This creates a well for the filling to lay in.
- Allow crust to fully cool.
- For the peanut butter layer beat softened cream cheese together with peanut butter and powdered sugar. Add vanilla and continue beating until the lumps are out.
- Fold in Cool Whip. Mix until fully incorporated.
- Fill the cookie crust with the peanut butter layer. Chill for 3 hours or overnight. You can also pre-cut the cookie crust before adding the peanut layer to make for easier slicing later.
- Before serving make the whipped cream by beating heavy whipping cream, powdered sugar and vanilla together on high for 2 minutes until medium peaks form.
- Spread on top of the chilled pie, top with mini chocolate chips and serve.