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Peanut Butter and Milk Chocolate Chip Cookie Pie

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 5  Minutes

Ingredients

  Amount Per Serving % DV *
Calories700
Calories from Fat400
Total Fat45 g69% DV
Saturated Fat24 g120% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium300 mg13% DV
Total Carbohydrates69 g23% DV
Dietary Fiber4.0 g16% DV
Sugars48 g
Protein13 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  Amount Per Serving % DV *
Calories700
Calories from Fat400
Total Fat45 g69% DV
Saturated Fat24 g120% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium300 mg13% DV
Total Carbohydrates69 g23% DV
Dietary Fiber4.0 g16% DV
Sugars48 g
Protein13 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  • 1 unbaked 9-inch pie crust
  • 1 cup pecans or walnuts chopped
  • 2 teaspoons vanilla extract
  • 2 eggs , beaten
  • 1/2 cup butter or margarine (1 stick) , softened
  • Sweetened whipped cream or ice cream (optional)
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1 cup HERSHEY'S Milk Chocolate Chips
  • 1 cup REESE'S Peanut Butter Chips

Directions

  • 1. Heat oven to 350°F.
  • 2. Beat butter in medium bowl; add eggs and vanilla. Stir together sugar and flour; add to butter mixture. Stir in milk chocolate chips, peanut butter chips and nuts; pour into unbaked pie crust.
  • 3. Bake 50 to 55 minutes or until golden brown. Cool about 1 hour on wire rack; serve warm with sweetened whipped cream or ice cream, if desired. Makes 8 servings.
  • To reheat: One slice at a time, microwave at HIGH (100%) 10 to 15 seconds.

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