Irresistible Peanut Butter Cookie Pie
A delightful dessert combining a buttery cookie crust with a rich peanut butter filling, perfect for any occasion.
Ingrédients
For the filling
- 1 cup peanut butter Can substitute with sunflower seed butter for nut allergy.
- 1 cup sugar Coconut sugar or a sugar substitute can be used.
- 1 piece egg For a vegan version, use a flaxseed egg.
- 1 teaspoon vanilla extract
For the crust
- 1 cup crushed cookies (Graham crackers, Oreos, or preference) Use gluten-free cookies for a gluten-free version.
- 1/2 cup butter, melted Can substitute with coconut oil for a vegan option.
Instructions
Preparation
- Gather all your ingredients and measure them out. Preheat the oven to 350°F (175°C).
Mix the Filling
- In a large bowl, combine the peanut butter, sugar, egg, and vanilla extract. Blend until smooth and creamy.
Create the Crust
- Mix crushed cookies with melted butter until it resembles wet sand. Press firmly into the bottom and sides of a pie pan.
Assemble the Pie
- Pour the peanut butter filling over your prepared crust and spread it evenly.
Bake
- Bake in the preheated oven for 25-30 minutes, until the filling is set and golden on top.
Cool and Serve
- Remove the pie from the oven and let it cool at room temperature. Cut into wedges and serve. Optional: Add toppings like chocolate syrup or whipped cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to three months, well-wrapped.