Did I Mention Bacon?
(yup, kosher bacon)
It’s a simple and fun process! I mean, how many recipes ask you to line a cast iron skillet with 2 pounds of bacon??? I know it may seem crazy to wrap bacon around a sweet peanut butter cookie pie but it really works. You get the sweet, the salty AND the crunchy.
The pie bakes for 45 minutes, until the bacon is a beautiful dark brown color and super crunchy on the outside. As the bacon cools, it will lose some of that crunch so reheat it under the broiler if making this pie in advance.
Like I said, you’re welcome!
Just look at how that bacon wraps around the peanut butter cookie pie. Oh my!
I love to serve this pie right out of the cast iron skillet but can also slide it out of your pan to show off that bacon. Alllllllll that bacon.
There are many types of kosher bacon on the market, including lamb, beef, veal and turkey bacon. You can also use traditional bacon for this recipe if you don’t keep kosher.
The peanut butter cookie pie can be baked without the bacon for a meat-free option. You can also use butter in place of margarine to make this pie dairy.
- 2 lbs. kosher bacon, sliced thinly (around 30-35 slices)
- 1/2 cup unsalted margarine, melted
- 1 1/2 cups brown sugar
- 1/2 cup creamy or crunchy peanut butter
- 1 Tbsp vanilla extract
- 1 egg
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup chocolate chips
- flakey sea salt, to garnish
- Preheat the oven to 400 degrees, spray a pie dish or heavy bottom skillet with cooking spray then line the bottom with a round piece of parchment paper.
- Line the dish with bacon, leaving a few inches of each piece over the edge of the dish to fold over the pie filling later. Overlap each slice with the one next to it until the entire dish is covered with bacon. Sprinkle the bacon with 1/4 cup of brown sugar in the bottom of the pan.
- In a microwave safe bowl, melt the margarine then stir 1 cup of brown sugar, peanut butter, vanilla extract and egg. Separately, whisk together the all purpose flour, baking powder and salt then add it to the wet ingredients and stir to combine. Fold in the chocolate chips then pour the entire batter onto the bacon and brown sugar.
- Fold the bacon hanging over the sides of the dish onto the peanut butter cookie filling then sprinkle the top of the bacon with the remaining 1/4 cup of brown sugar.
- Place the dish on a baking sheet so it is easy to transfer in and out of the oven. Cook in the oven for 40-45 minutes, until the top of the bacon is dark brown and crunchy and the cookie pie is baked through. Sprinkle the top of the pie with flakey sea salt.
- Allow the pie to cool slightly before removing it form the pan. The pie should slide right out of the pan because of the parchment paper. You can also slice the pie right in the pan for a fun presentation. There is just no wrong way to eat a peanut butter pie wrapped in bacon!