This Deep Dish Peanut Butter Chocolate Chip Pie is some serious comfort food! The inside is soft and gooey, and the outside has a delicious crispy crust.
When it comes to comfort food desserts pie, chocolate chip cookies, and peanut butter-anything make my list. Now when you combine all three of those you have the ultimate, bomb-digity, comfort food dessert: Deep Dish Peanut Butter Chocolate Chip Pie.
Sundays around our house are all about simple comforts. When we get home from church the rest of our day basically consists of naps, dinner, reading, a special treat, and a family dance party. Oh yeah and comfy clothes, comfy clothes are a must.
This past Sunday I whipped up this Deep Dish Peanut Butter Chocolate Chip Pie for our special treat and all of us L*O*V*E*D it! The top had an amazing, crackly crust and the center had just the right amount of ooey-gooey deliciousness. A tall glass of milk is a must with this pie!
The hardest part about making the pie? Waiting the 30 minutes for it to cool! This recipe makes quite a large dessert so make sure you invite some friends over to devour it with you.
Cook’s Note – Peanut Butter Chocolate Chip Pie:
- I used Ghiradelli Milk Chocolate Chips in this pie and I highly recommend them as they’re high in quality and taste and a bit larger than regular chocolate chips.
- You really need to let it cool the 30 minutes, or else you’ll have a gooey mess on your hands and the slices won’t come out with defined lines, but don’t worry it’ll still be warm and gooey-delicious in the center!
- If you prepare this ahead of time you can reheat the entire pie in a 350 degree oven for 5-10 minutes or individual slices in the microwave for about 15 seconds.