Heavenly Peanut Butter Pie!

Heavenly Peanut Butter Pie with Thin Mints Cookie Crust

A few weeks ago, Ken and I tried Peanut Butter Pie at a local café and instantly became fans of this luscious dessert, with its creamy peanut butter filling, gooey chocolate, and crunchy cookie crust. I’ve wanted to make my own version of this decadent pie ever since and decided to create a recipe that combined simple ingredients, along with the Girl Scout cookies I had on hand. Thank you again to my sweet little cousin who so graciously helped stock our pantry with Girl Scout Cookies. I hope you enjoy this recipe!

Girl Scout Cookie Crust Recipe

Ingredients:

1 box (9 oz.) Girl Scout Thin Mints Cookies, or other favorite Girl Scout Cookie variety

½ cup sugar

1 cup chocolate chips (optional)

½ cup butter, melted

More Girl Scout Cookies, as needed, for crust decoration (I used an additional ½ a box of Thin Mints)

Directions:

1. Preheat oven to 350 degrees.

2. In food processor, pulse all cookies until coarsely chopped. *You can also break up cookies by hand using a large Ziploc bag and a rolling pin.

3. Transfer cookie crumbs to a large bowl and add sugar and chocolate chips. Mix well.

4. Add melted butter and using a fork, evenly distribute the liquid.

5. Press the cookie crust mixture along the sides of your greased spring form pan. Use more cookies as needed to press into the sides of the pan, creating a uniform design.

6. Bake in preheated oven for 10-12 minutes until lightly toasted.

7. Remove from oven and let cool completely before proceeding with Peanut Butter Pie Filling recipe.

Heavenly Peanut Butter Pie Filling Recipe

Ingredients:

1 (8 ounce) package light cream cheese

1 ½ cups confectioners' sugar

2 teaspoons vanilla extract

¼ cup milk

1 cup peanut butter

1 (16 ounce) package Cool Whip or generic frozen whipped topping, thawed

1 prepared 9-inch crust in spring form pan (see Girl Scout Cookie Crust Recipe)

Directions:

1. Beat together cream cheese and confectioners' sugar for 3-4 minutes on high speed.

2. Add in vanilla extract, milk, and peanut butter. Mix well.

3. Fold in Cool Whip or other whipped topping and mix until combined.

4. Pour peanut butter pie filling into prepared Girl Scout Cookie Crust. 

*Optional: Pour chocolate syrup along the inside of the cookie crust prior to adding your peanut butter filling.  

5. Place in the freezer for an hour, or until you are ready to serve the pie. Store any leftovers, covered, in the freezer for up to a week.

Enjoy!

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Here are photos of the process: