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Peanut Butter Pie with a Chocolate Chip Cookie Crust

A layer of chocolate chip cookie on bottom followed by a no-bake sweet creamy peanut butter layer and topped with homemade whipped cream and mini chocolate chips.
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Course Dessert

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.
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