Peanut Butter Cookie Pie

This is sinfully good and pure ecstasy!  The sweetened condensed milk cooks into a luscious caramel swirled throughout the pie.  The trick is to let it cool and then chill the pie for at least three hours, otherwise you will get a gooey, sticky mess on your plate.  Then again, that doesn’t sound bad either!  Pass the ice-cold milk, please!


1/2 cup melted pure butter, no substitutes
1 large egg
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 T. pure vanilla extract
1 3/4 cup all-purpose, unbleached flour
1/2 t. baking soda
1/4 t. salt
2 cups chopped, chilled Reese’s peanut butter cups
1/2 cup sweetened condensed milk

Preheat the oven to 350 degrees.

Grease a 9 inch pie pan and set aside.

In a large bowl, beat the butter and egg until smooth (be sure the butter has cooled slightly so you don’t end up cooking your egg).  Add both sugars and vanilla and continue to beat well, about one minute.  Add flour, baking soda and salt and mix just until incorporated.  The batter with be thick, like cookie dough:

Reserve about 1/2 cup of cookie dough.  Pat the remaining cookie dough into prepared pie pan, smoothing evenly with a spatula.  Sprinkle the chopped, chilled Reese’s peanut butter cups all over the dough.  Drizzle the sweetened condensed milk over all of it!  
Drop pieces of reserved cookie dough over the sweetened condensed milk.  Note: I lined my pie plate with greased aluminum foil, but you don’t really need to.

Bake for 30 minutes or until edges are caramelized and toothpick inserted near the center comes out with moist crumbs sticking to it or nearly clean.  Let cool for at least one hour before serving.  It will be gooey and sticky! Yum.  Or if you prefer a firm, chilled pie, refrigerate for at least three hours.  Either way, it’s insanely indulgent!

Just look at all the bits of cookie with peanut buttery chocolate strewn throughout! Swoon.

  Yield: 6 addictive slices

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