I’ve been in a cooking funk.
I’m currently in a ‘nope don’t wanna cook anything’ phase. Basically, all I make anymore is pies. And that is just to have something to post on Fridays. I guess I could post about making Bacon Egg and Cheese sandwiches since I’m a rock star at at making them. But I should be since that is about all I’ve been making lately- breakfast sandwiches, bowls of cereal, and making calls for take out.
Shouldn’t I be super inspired to make some great meals now since some much is in season and we love summer time grilling? It be great for some BBQ chicken breasts with some grilled veggies. Or some of these pork kabobs? What about a juicy steak? Or skip the grill and at least make a great fresh salad, no?
But truthfully, we’re beat. Autumn hasn’t been sleeping that well. Thanks teething. And whatever else is going on. Blah.
And I recently got a Fitbit Flex so I’m all about walking while it’s still nice (I shudder thinking about winter already) and before Autumn’s bedtime so getting out of the house for a 2 1/2- 3 1/2 mile walk at night it my top priority. It’s sooo nice to be able to get out to stretch our legs. But it just means something has to give and that has been making a real dinner.
At least all that walking has helped balance things out when I shovel mouthfuls of warm ooey gooey pie into my mouth. RIGHT?!? That’s what I figure when I walk over 15,000-18,000 steps in a day.
When I was taking photos of this pie in front of our house (best lighting) my neighbor started to say hi and ask what I was doing. He doesn’t know English that well, so instead of trying to explain what blogging is to him I told him to go back inside and get a plate. He then came over with this plate and I slapped a piece of warm pie right on it. I think his eyes bugged out of his head a bit when he really saw this baby.
And then a guy driving by in a truck slowed down and stopped saying “You taking a picture of a pie?” I shouted back “Yep!” He still looked a bit confused but went with it “Okay…” and then drove on.
That’s right, this pie is attention getting!!
How could anyone ignore this Reese’s Cup Marshmallow Peanut Butter Cookie Pie?!?! I mean, come on, a peanut butter cookie crust, chocolate chips, Reese’s Cups, and mini marshmallows. Ridiculous.
The crust is easy to make but if you find a roll of refrigerated peanut butter cookies at your grocery store then feel free to give that a try. Then it’s all about raiding the candy aisle and dumping that into this pie. The candy make the filling ooey gooey so just accept some sloppy slices, but it’s worth the mess. I swear.
Reese’s Cup Marshmallow Peanut Butter Cookie Pie
Make a 9″ deep dish pie
For the Crust
- 1/2 cup of unsalted butter
- 3/4 cup brown sugar
- 1/2 cup smooth creamy butter
- 1 egg
- 1 1/2 cups self rising flour
For the Filling
- 1/2 cup chocolate chips
- 12 Reese’s peanut butter cups
- 1 1/2 to 2 cups of mini marshmallows
- Preheat the oven to 350 degrees. Prepare a deep dish pie plate by spraying with non stick cooking spray.
- To make the crust, cream together the butter and brown sugar together. Add the peanut butter, egg, and flour and mix to thoroughly combined. Press 2/3 of the dough into the bottom and up sides of the pie plate. Place the remaining dough into the refrigerator. Bake for 5 to 8 minutes or until it’s just starting to set up.
- Sprinkle the chocolate chips evenly over the semi-cooked bottom. Place the peanut butter cups over the chocolate chips. Lastly, sprinkle the marshmallows over the top.
- Roll out chunks of dough to create 1″ round balls of remaining dough into the palm of your hand, press to create a 1/4″ thick disk. Create the top crust by placing the pieces on top of the marshmallows (pieces can overlap).
- Bake for an additional 18-20 minutes or until golden brown. The center of the pie will still be very jiggly as the filling should be very gooey.
- Cool for at least 30 minutes for the perfect piece to come out. Serve warm.
Crust adapted from I am a Honey Bee, filling from Oh Sweet Basil
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