Peanut Butter Chocolate Chip Cookie Crust Pie
  • 1 18-oz. pkg. refrigerated chocolate chip cookie dough
  • 3 cups powdered sugar
  • 1 cup peanut butter
  • 2 TBS butter or margarine, softened
  • 1/4 cup water
  • 1 cup milk chocolate chips, melted
  • 16 pecan halves (optional)
  1. Preheat oven to 350. Remove cookie dough from wrapper. With floured fingers, press dough in bottom of 9" or 10" springform pan. Bake at 350 for 14-18 min. or until golden brown. Cool 15 min.
  2. In medium bowl combine powdered sugar, peanut butter, butter and water; mix well. If necessary, add additional water 1 tsp. at a time until mixture is smooth. Drop spoonfuls of mixture over baked cookie crust (cookie crust may still be warm); spread evenly over cookie crust.
  3. Spread melted choc. chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves if using. Refrigerate 1 hour or until chocolate is set.
  4. 16 servings.
This is very, very rich!! But just perfect for those who like peanut butter & chocolate! Source: This was a finalist recipe in the 38th Pillsbury Bake-Off (1998) submitted by Jenny Monfred of Wintersville, OH.