Cakespy: Magic Cookie Bar Pie Recipe
This recipe transforms classic magic cookie bars into a decadent pie, featuring a crispy graham cracker and coconut crust. It's generously layered with chocolate and butterscotch chips, enriched with peanut butter, and bound together by sweet condensed milk, creating a rich, chewy, and irresistible dessert.
Equipment
- 1 9-inch Pie Dish
- 2 Mixing Bowls One for crust, one for filling
- 1 Small Saucepan For melting butter
- 1 Set of Measuring Cups and Spoons
- 1 Rubber Spatula or Wooden Spoon For mixing and spreading
Ingredients
Main
- For the crust:
- 1 cup sweetened shredded coconut
- 1 3/4 cups finely ground graham cracker crumbs
- 3/4 cups 1 1/2 sticks butter
- For the filling:
- 1/2 cup peanut butter
- 1 cup semisweet chocolate chips
- 3/4 cup butterscotch chips
- 1 can 14 ounces sweetened condensed milk
- Note: The peanut butter is not traditional in this recipe but it is delicious. If you want to stay traditional, you can choose to use 1 cup of toasted pecans, walnuts, or peanuts instead.
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the 3/4 cup butter in a small saucepan. In a large mixing bowl, combine the finely ground graham cracker crumbs and sweetened shredded coconut.
- Pour the melted butter into the crumb mixture and stir until well combined.
- Press the crumb mixture firmly and evenly into the bottom of a 9-inch pie dish.
- If using, gently warm the 1/2 cup peanut butter in a small saucepan or microwave until softened, then combine it with the 14 ounces of sweetened condensed milk in a separate mixing bowl, stirring until smooth.
- Evenly scatter the 1 cup semisweet chocolate chips and 3/4 cup butterscotch chips over the prepared crust in the pie dish. If using nuts instead of peanut butter, scatter them at this stage.
- Pour the sweetened condensed milk (or peanut butter-milk mixture) evenly over the chips, ensuring all layers are covered.
- Bake for 25-30 minutes, or until the edges are golden brown and the center is set and bubbly.
- Remove the pie from the oven and let it cool completely on a wire rack. For best results and clean slices, chill the pie in the refrigerator for at least 2-3 hours (or overnight) before serving.
- Slice into 12 servings and enjoy this rich, chewy, and sweet magic cookie bar pie.
Notes
1. For the crust, ensure the graham cracker crumbs are very fine; this creates a more cohesive base. Press the mixture very firmly into the pie dish to prevent crumbling when sliced. A flat-bottomed glass or the back of a spoon works well for compaction. 2. The addition of peanut butter significantly deepens the flavor profile; however, if opting for traditional, toasted pecans or walnuts provide a delightful crunch and nutty aroma. 3. Do not overbake; the filling should be set but still slightly soft in the center when removed from the oven. It will firm up considerably as it cools. 4. Allow the pie to cool completely at room temperature, then chill for at least 2-3 hours or overnight. This is crucial for proper setting and clean, easy slicing.