Chocolate Chip-Peanut Butter Layer Pie

Chocolate Chip-Peanut Butter Layer Pie-Chocolate Chip-Peanut Butter Layer Pie-<br />~oneandonlychocolatechic.blogs<wbr />pot.com<br />~oneandonlychocolatechic.blogspot.com</p><p>Ingredients:<br />1-1/2 cups powdered sugar<br />1-1/2 cups creamy peanut butter<br />1-1/2 tsp. vanilla extract<br />1/2 recipe pie crust, or 1 Pillsbury refrigerated pie crust<br />1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies<br />1/4 cup milk chocolate chips, melted</p><p>Directions:<br />Heat oven to 350° with racks placed on the bottom and middle.<br />In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended. Set aside.<br />Roll out pie crust and fit into a ungreased 9″ pie pan. Spoon in the peanut butter mixture and spread evenly (should fill the pie about halfway).<br />Roll out the cookie dough to 9 inches, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.<br />Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Cool, drizzle melted chocolate over the top, and then refrigerate. Serve chilled or at room temperature.
Ingredients:
1-1/2 cups powdered sugar
1-1/2 cups creamy peanut butter
1-1/2 tsp. vanilla extract
1/2 recipe pie crust, or 1 Pillsbury refrigerated pie crust
1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookies
1/4 cup milk chocolate chips, meltedDirections:
Heat oven to 350° with racks placed on the bottom and middle.
In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended. Set aside.Roll out pie crust and fit into a ungreased 9″ pie pan. Spoon in the peanut butter mixture and spread evenly (should fill the pie about halfway).

Roll out the cookie dough to 9 inches, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.

Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Cool, drizzle melted chocolate over the top, and then refrigerate. Serve chilled or at room temperature.

Enhanced by Zemanta
Advertisements

About Michelle :-)

Michelle Hoffmann is the owner, editor and publisher of The 24KaratMarketer Ezine – http://free24karatmarketer.com, an online publication that is dedicated to helping marketers, new and experienced, succeed in their online businesses. She is also a mother, writer, photographer and student. Yes, she does it all!

Posted on May 7, 2013, in Recipes and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: