Chocolate Chip Cookie Crust Peanut Butter Pie

This Chocolate Chip Cookie Crust Peanut Butter Pie features a thick, soft-baked, from-scratch chocolate chip cookie crust, and a mountain of creamy, rich, mousse-y peanut butter pie filling! My latest peanut butter pie recipe is a next-level dessert for my chocolate + peanut butter lovers’!

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Yep, yep, I won’t belabor this one. You’d have seen this coming.

I posted this Chocolate Chip Cookie Pie Crust (CCCPC) a few days ago, something I’ve been trying to make and share for years! So excited to have a good CCCPC recipe now. 

Past attempts had failed pretty miserably, but I was super happy to work out that this Chocolate Chip Cookie Cake recipe can easily be molded into a pie crust shape, and it holds its form once baked.

Turns out it was really easy after all to make a Chocolate Chip Cookie Pie Crust. A suuuuper thick and soft-baked, chock-full of chocolate chips, CCCPC. It stays soft through and through so that you can stuff it full with any kind of no-bake filling, store it in the fridge, and it still stays nice and soft, not brittle or overly crunchy. So good.

It will come as no surprise that my first instinct was to then fill the CCCPC with the filling from my Gma’s No Bake Peanut Butter Pie recipe. I’ve only made that pie a 100x or more in my lifetime — more, I’m sure! — and in a dozen or so different versions.

Pretzel crust, brownie-bottom crust, Nutter Butter crust, layered with chocolate cheesecake, layered with regular cheesecake, stuffed with Reese’s cups, layered with banana cream pie filling, and a S’mores version.

I’m probably missing a few even.

Rich, creamy, amazing peanut butter filling that we’ve all come to know and love. Full of peanut butter goodness, yet still light and creamy! Kinda mousse-like, but perhaps richer.

This Chocolate Chip Cookie Crust Peanut Butter Pie isn’t a no-bake pie because of the crust, but it’s still very easy. The crust calls for only basic ingredients, nothing inaccessible, and is beginner-friendly. The pie filling is no-bake, and as simple as throwing together a few ingredients in a mixing bowl. Again, beginner-friendly.

This is an amazing two-in-one dessert. You get a nearly inch-thick chocolate chip cookie cake as a crust, and mousse-y peanut butter pie in a minimal-fuss, straightforward dessert.

Topped with whipped cream, a few cookie crumbs, and mini chocolate chips for quick garnishes that provide high-impact presentation. This Chocolate Chip Cookie Crust Peanut Butter Pie now looks like you got it from your fave local bakery!

Chocolate Chip Cookie Crust Peanut Butter Pie recipe

Sarah

This Chocolate Chip Cookie Crust Peanut Butter Pie features a thick, soft-baked chocolate chip cookie crust, and a mountain of creamy, rich, mousse-y peanut butter pie filling! My latest peanut butter pie recipe is a next-level dessert for my chocolate + peanut butter lovers’ especially!

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 40 mins

Cool and chill time 4 hrs

Total Time 5 hrs 25 mins

Course Pie

Servings 8

Ingredients

  

For Chocolate Chip Cookie Pie Crust:

• 3/4 cup butter softened
• 1 cup packed brown sugar
• 1 large whole egg + 1 egg yolk
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• 2 tsp. cornstarch
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup mini semi-sweet chocolate chips

For Peanut Butter Pie Filling:

• 4 oz. cream cheese softened
• 3/4 cup creamy peanut butter
• 1 cup powdered sugar
• 8 oz. container Cool Whip or whipped topping thawed (not frozen)
• additional whipped topping, mini semi-sweet chocolate chips optional garnish

Instructions

 

For Chocolate Chip Cookie Pie Crust:

• In a large mixing bowl, beat butter and brown sugar until creamy.
• Add egg, egg yolk, and vanilla extract, beating until combined.
• In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
• Add the dry ingredients to the mixing bowl, and beat until combined.
• Fold in semi-sweet chocolate chips.
• Spray a 9-inch pie plate with non-stick spray.
• Press dough evenly into the bottom and up the sides of the pie plate.
• Bake at 350 degrees for 30-35 minutes, or until the edges and top are golden, the center appears crackly and set, and a toothpick inserted near the center comes out clean.
• Crust will have puffed and risen, this is normal. It will deflate as it cools. Remove the cookie crust from the oven, and while crust is still hot, use the bottom and sides of a glass or a measuring cup to lightly reshape the crust, if needed, into a pie crust form.
• Cool completely on a wire rack.
• Prepare peanut butter pie filling.

For Peanut Butter Pie Filling:

• In a large mixing bowl, combine cream cheese, peanut butter, powdered sugar, and half the whipped topping (eyeball it), beating until smooth.
• By hand, gently fold in remaining whipped topping.
• Spread evenly into chocolate chip cookie pie crust.
• If desired, for garnish, pipe whipped topping around the edges of the pie with a star tip. Sprinkle with a tablespoonful or two of mini semi-sweet chocolate chips.
• Chill in the refrigerator until firm, at least 3-4 hours. Cut and serve.
• Store covered in the refrigerator for about a week.

Keyword chocolate chip cookie crust, chocolate chip cookie pie crust, chocolate chip cookie pie crust peanut butter pie, peanut butter pie, peanut butter pie recipe

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