Peanut Butter Cookie Pie
A delicious dessert that combines creamy peanut butter filling with a buttery cookie crust, perfect for any occasion.
Ingredients
For the Filling
- 1 cup peanut butter
- 1 cup sugar Can substitute with sugar alternatives.
- 1 egg Can substitute with applesauce or flaxseed meal.
- 1 teaspoon vanilla extract
For the Cookie Crust
- 1 cup crushed cookies (Graham crackers, Oreos, or your preference) Use gluten-free cookies for a gluten-free version.
- ½ cup butter, melted Can substitute with coconut oil for a dairy-free option.
Instructions
Preparation
- Gather all your ingredients to ensure you have everything you need within reach.
- Preheat your oven to 350°F (175°C).
Mixing the Filling
- In a mixing bowl, combine peanut butter, sugar, egg, and vanilla extract. Stir until smooth and well blended.
Making the Crust
- In a separate bowl, mix crushed cookies and melted butter until it resembles wet sand. Press firmly into the bottom of a pie pan.
Assembling and Baking
- Pour the peanut butter filling over the crust. Spread evenly with a spatula.
- Bake for about 25-30 minutes until the filling is set and the top is golden.
Cooling and Serving
- Allow to cool at room temperature for 30 minutes to 1 hour.
- Slice into wedges and serve warm, at room temperature, or chilled.
- Add optional toppings like chocolate syrup, whipped cream, or crushed peanuts.
Notes
Store any leftovers in an airtight container in the refrigerator for 3-5 days or freeze for 2-3 months. Reheat in the microwave or oven before serving.