MySweetCreations Peanut Butter Cookie Pie
MySweetCreations Peanut Butter Cookie Pie requires roughly 30 minutes from start to finish. One serving contains 582 calories, 12g of protein, and 37g of fat. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. 118 people found this recipe to be scrumptious and satisfying. If you have creamy peanut butter, peanut butter cups, chocolate sundae syrup, and a few other ingredients on hand, you can make it.
Instructions
Preheat an oven to 350 degrees F (175 degrees C).
Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy.
Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively.
Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.
Recommended wine: Cream Sherry, Madeira, Prosecco
Cookies works really well with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.