Peanut Butter Cookie Pie
Tami B.
Yield: one 10” pie
2 c. crushed pretzels
½ c. sugar
½ c. butter, melted
1 c. butter at room temperature
¾ c. brown sugar
½ c. sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 ¼ c. white wheat flour
1 c. milk chocolate chips
1 8-oz bag of Reese’s mini PB cups
Crust: Mix first 3 items and press into a 10” pie tin. Bake 8 minutes at 350.
Filling: Cream butter and sugars. Add eggs and vanilla and stir. On low speed, add baking soda, salt, and flour. Stir in chocolate chips and Reese’s minis. Press mixture into baked crust and Bake for 30-35 minutes at 350 degrees. Remove and cover crust with foil. Bake and additional 15 minutes and let cool completely. Serve with vanilla bean ice cream.
