Reese's Peanut Butter Marshmallow Cookie Pie
A rich and creamy dessert featuring a cookie crust, peanut butter filling, and a luscious marshmallow topping, perfect for any gathering.
Ingredients
Crust
- 1 pre-made pre-made cookie pie crust store-bought or homemade
Filling
- 1 cup creamy peanut butter for best results
- 1 cup powdered sugar to combine with peanut butter
- 1 cup heavy cream whipped for a light filling
- 1 cup mini marshmallows for topping
- 1/2 cup chocolate chips optional for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare the pie crust: If using a store-bought crust, simply place it in a pie dish. If making homemade, roll out the dough and fit it into the pie dish, making sure to crimp the edges.
- In a mixing bowl, combine the peanut butter and powdered sugar until smooth and creamy. This will be the rich filling.
- In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until fully combined.
- Spread the filling evenly into the prepared cookie crust.
- Top with mini marshmallows, sprinkling them generously.
Baking
- Bake in the preheated oven for about 10-15 minutes or until the marshmallows are golden brown.
- Let it cool for a few moments and, if desired, garnish with chocolate chips before serving.
Notes
For best results, use creamy peanut butter; keep your heavy cream chilled; watch marshmallows closely while baking to avoid burning. Store in an airtight container in the refrigerator for up to 3 days, and reheat individual slices in the microwave for 15-20 seconds.