Peanut Butter Chocolate Chip Slab Pie

12 Servings
1 hr 45 min

Fan of pie? This recipe for Peanut Butter+Chocolate Chip Slab pie will have you saying c-hip c-hip hooray!! Peanut butter chips and chocolate chips unite in the best way to make this slab pie absolutely DELISH!!

Recently, I was working on a freelance project where I was introduced to slab pies. You can easily convert your favorite pie recipe into a slab pie recipe, and that’s exactly what I did this week.

Why would you convert a regular pie recipe into a slab pie? The main reason I converted one of my favorite recipes into a slab pie is because a slab pie is slightly bigger and serves more people. With summer just around the corner, I was thinking about desserts that feed a crowd. Keep reading along for the ingredient list and instructions.

Ingredients:

package of Pillsbury refrigerated pie crusts (2 come in a pack)

2 cups of granulated sugar

1 cup of all purpose flour

package 10-12 oz of peanut butter chips

package 12oz of semi-sweet chocolate chips

2 sticks of butter, softened

4 eggs at room temp, beaten

2 tsp of vanilla extract

Heat oven to 325 degrees Fahrenheit. Allow pie crusts to sit at room temp for 15-20 minutes.

While the pie crusts are coming to room temp. Whisk together granulated sugar and all purpose flour in a medium size bowl and set aside. Beat 4 eggs in a small bowl and set aside.

To prepare your pie crust, gently unroll each pie crust onto a lightly floured surface. Place one pie crust directly on top of the other crust and roll them into a 18”x12” rectangle using a lightly floured rolling pin. Carefully place the pie crust into an ungreased 15”x10”x1” jelly roll pan, pressing the crust into the corners of your pan. Fold extra crust even with the edges of the pan. Once your crust is prepared, generously pierce the bottom and sides of the crust with a fork.


Spread peanut butter chips and chocolate chips evenly over your prepared pie crust and set aside.

Using a stand mixer or a handheld mixer, beat your butter on medium speed for about 30 seconds. Add in your beaten eggs and vanilla extract and continue to mix on medium speed for about 1 minute. On low speed, add in the sugar flour mixture one large spoonful at a time until all ingredients are fully incorporated. Using a large spoon or an ice cream scoop, dollop this mixture evenly over the peanut butter and chocolate chips in the prepared crust.

Bake at 325 degrees Fahrenheit for 55-65 minutes or until the top of the pie is golden and set. Serve warm with whipped cream or vanilla ice cream.

The main difference between a slab pie and a traditional pie is the vehicle they are baked in. Slab pies are made in a 15×10 jelly roll pan (aka, small sheet pan) instead of a 8”or 9” pie plate. Slab pies serve 12-16 people, whereas a standard pie serves 8 (maybe 10 if you have a guest or two that request a sliver).

I’m a fan of pie in any way, shape, or form. Hand pies, slab pies, and even regular old pie. This peanut butter chocolate chip slab pie is best served warm out the of the oven with cold whipped cream (sharing the recipe I use for homemade whipped cream below) or vanilla ice cream. I hope you’ll try making it. Have a nice weekend!

-XOXO-

Sally


Peanut Butter Chocolate Chip Slab Pie

Recipe details

  • 12  Servings
  • Prep time: 40 Minutes Cook time: 65 Minutes Total time: 1 hr 45 min
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Ingredients


  • package of Pillsbury refrigerated pie crusts (2 come in a pack)
  • 2 cups of granulated sugar
  • 1 cup of all purpose flour
  • package 10-12 oz of peanut butter chips
  • package 12oz of semi-sweet chocolate chips
  • 2 sticks of butter, softened
  • 4 eggs at room temp, beaten
  • 2 tsp of vanilla extract

Instructions

For the pie

Heat oven to 325 degrees Fahrenheit. Allow pie crusts to sit at room temp for 15-20 minutes.
While the pie crusts are coming to room temp. Whisk together granulated sugar and all purpose flour in a medium size bowl and set aside.
To prepare your pie crust, gently unroll each pie crust onto a lightly floured surface. Place one pie crust directly on top of the other crust and roll them into a 18”x12” rectangle using a lightly floured rolling pin. Carefully place the pie crust into an ungreased 15”x10”x1” jelly roll pan, pressing the crust into the corners of your pan. Fold extra crust even with the edges of the pan. Once your crust is prepared, generously pierce the bottom and sides of the crust with a fork.
Spread peanut butter chips and chocolate chips evenly over your prepared pie crust and set aside.
Using a stand mixer or a handheld mixer, beat your butter on medium speed for about 30 seconds. Add in your beaten eggs and vanilla extract and continue to mix on medium speed for about 1 minute. Turn your mixer to low and add in the sugar flour mixture one large spoonful at a time until all ingredients are fully incorporated. Using a large spoon or an ice cream scoop, dollop this mixture evenly over the peanut butter and chocolate chips.
Bake at 325 degrees Fahrenheit for 55-65 minutes or until the top of the pie is golden and set. Serve warm with whipped cream or vanilla ice cream.

For homemade whipped cream

Ingredients
1 cup heavy whipping cream
1 tsp vanilla extract
1 tbsp confectioners sugar
Chill your mixing bowl and the whisk or whisks of your mixer in the freezer for at least 15 minutes prior to making your whipped cream.
Pour heavy whipping cream into chilled bowl and whip the cream with a chilled whisk until stiff peaks are about to form. Add in vanilla and confectioners sugar and beat until peaks form. Best served day of, but can be stored in an airtight container in the refrigerator for up to 24 hours.
Sally
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