The Monstrosity That is the Peanut Butter Cookie Pie!

I experiment in the kitchen.... a lot.   But as I have mentioned before, some recipes are just too good to tinker with.  For example, the Toll House Pie from the back of the Nestle bag is great.  I've tried tinkering with it a bit in an attempt to make the pie bigger and better, but honestly, it's best the way it is.

For a Chocolate Chip Pie, that recipe is great... but it gave me a little bit of inspiration.  What if we wanted a different type of cookie?  Like maybe a peanut butter cookie?  We can use the same measurements for the base ingredients, but why not give it a completely different flavor.

And in the process, I created a monster...  As you can tell from the picture, it grew a little... OK, it grew a LOT, to where is almost poured over the edges.  The cookie actually swelled to the point where almost all of the Oreo cookie crust was hidden.  I know it looks like a cookie, but that's a 9 1/2 inch wide cookie!  If you use butter in this recipe, it will swell to this size when it's fresh out of the oven, but then collaspe a bit.  That because butter has a lower melting point, so it won't resolidify until later in the cooling process, when the sheer weight of the pie causes it to collapse upon itself.  If you use butter flavored shortening, it melts later in the process, still hefts up to the size, but then will keep most of it's size when it cools down.

I used chunky peanut butter, because I like the peanut texture, but creamy works just as well.  You do have the option of adding chocolate chips, because, well, chocolate was born to mix with peanut butter.  But if you decide to add them, just use 1/2 cup since the peanut butter is the star of this dish.  I also added a little vanilla to lighten the heaviness of the peanut butter.


I'm currently experimenting with an Oatmeal Raisin, Snickerdoodle, and Chocolate Mint Cookie Pie, which I will post when I have them perfected.  But if you can think of another option, feel free to e-mail your suggestion to thatmeanswegetpie@gmail.com and I will make an attempt.

Peanut Butter Cookie Pie

Crust
1 package Oreo Cookies
1 stick (8 tablespoons) of butter

Filling
2 large eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup or 1 1/2 sticks of butter or butter flavored shortening, brought to room temperature
1 teaspoon vanilla
1 cup chunky peanut butter
1/2 cup chocolate chips (optional)
1 unbaked 9 inch pie crust

Preheat your oven to 325 degrees.

Scrape the filling off of the Oreos and place the the cookies in a large Ziploc bag. Eat discarded filling…if you really want to. Crush the cookies in the bag to your desired consistency, somewhere between very small chunks to almost powdered. Melt the butter in a saucepan over medium heat. Once butter is melted, add the cookies and stir until the cookies soak up the butter. Scoop the mixture into a pie plate and press the mixture flat until the entire plate is covered. Bake the crust in a 325 degree oven for 10 minutes, then set aside to cool while you make the filling.

Beat the eggs in a large mixing bowl until they are foamy.  Add the sugars and beat on high speed until they become creamy.  Add the flour gradually until it is incorporated.  Add the butter and beat it again until it's well blended.  Stir in the chunky peanut butter until completely mixed in.  Scoop the mixture into the pie crust and smooth out.  If you want, drag a large fork across the top of the pie to create that customary criss-cross design.

Bake in the 325 degree oven for 55-60 minutes or until you insert a toothpick and it comes out with very little cookie dough attached.

Serve warm with some whipped cream or a scoop of vanilla ice cream.  Try drizzling some chocolate sauce or some hot fudge over it all.