Peanut Butter Cookie Candy Bar Pie with Chocolate Chips
This indulgent dessert combines a buttery peanut butter cookie dough packed with chocolate chips and chopped candy bars, all baked in a flaky pie crust. The cookie-like filling becomes wonderfully chewy while maintaining soft centers, studded with chunks of Kit Kat, Butterfingers, or your favorite candy. Perfect for birthday parties, potluck gatherings, or when you want to transform classic cookie flavors into an impressive pie that serves a crowd. The combination of sweet and salty flavors, plus varied textures from the different candies, makes each bite exciting and satisfying.
Ingredients
- 1 9 inch prepared pie crust, from scratch or from a pack of 2
- ½ cup unsalted butter, softened
- ¾ cup peanut butter
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 tablespoon milk
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups flour
- ¾ cup chocolate chips or chunks
- 1 cup chopped candy, such as Kit Kat, Butterfingers, M&Ms, or any other candy you like
- ½ cup candy and chocolate chips, for the top of the pie(optional)
Instructions
- 1
Preheat oven and place pie crust in pie plate, crimping edges as desired, then chill until ready to use
- 2
Cream butter, peanut butter, and both sugars in electric mixer bowl with paddle attachment
- 3
Add egg, vanilla, milk, and salt, mixing until combined
- 4
Slowly add flour and mix until dough just comes together
- 5
Stir in chocolate chips and chopped candy pieces
- 6
Press cookie dough into prepared pie crust
- 7
Press additional candy on top if desired
- 8
Cover pie edges with pie shield or foil strips
- 9
Bake, removing pie shield about 10 minutes before finishing
- 10
Cool completely before slicing and serving
Tips
Use a hand mixer instead of a stand mixer if you prefer - both work well for this recipe.
Chill the pie crust while preparing the filling to prevent shrinkage during baking.
Press the cookie dough firmly into the crust to ensure even baking and prevent air pockets.
Good to Know
Store covered for up to 3 days at room temperature or slice and freeze for up to one month.
Can be made 1-2 days ahead and stored covered at room temperature.
Serve at room temperature or warm, plain or with ice cream or whipped cream.
Common Mistakes
Don't overbake or the cookie filling will become hard instead of chewy.
Cover pie edges with foil to prevent burning while the center finishes cooking.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use a store-bought pie crust?
Yes, the recipe specifically mentions you can use a prepared crust from a pack of 2, making this much easier to prepare.
What candy bars work best in this pie?
Kit Kat, Butterfingers, M&Ms, and Rolos are mentioned, but any candy that holds up to baking works well - avoid soft candies that melt completely.
How do I know when the pie is done baking?
Bake for 35-45 minutes total, removing the foil shield in the last 10 minutes. The cookie filling should be set but still slightly soft in the center.