Tagalong Pie
By Lauren Miyashiro
Approved by the Delish Test Kitchen

Yields:
8
Prep Time:
25 mins
Total Time:
1 hr 20 mins
You don't need a Brownie vest to whip up this Girl Scout–inspired creation.
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Ingredients
- 1 16.5-oz. tube refrigerated sugar cookie dough
- 8 oz. cream cheese, softened
- 1 1/4 cups creamy peanut butter
- 1/2 cup packed light brown sugar
- 1/2 cup powdered sugar
- 2 tsp. pure vanilla extract
- 1 1/2 cups heavy cream, divided
- 2/3 cup chocolate chips
- 1/4 cup melted peanut butter
Directions
- Step 1Preheat oven to 350°.
- Step 2Make the Crust: Press sugar cookie dough in an even layer to fill the bottom of a 9” springform pan. Bake until golden, about 20 minutes, then let cool completely.
- Step 3Make the Filling: In a medium bowl, combine cream cheese, peanut butter, light brown sugar, powdered sugar and vanilla. Beat with a hand mixer until light and fluffy. Set aside.
- Step 4In a separate large bowl, beat 1 cup heavy cream until stiff peaks form. Add half of the peanut butter mixture and beat with a hand mixer until evenly incorporated. Add the remaining peanut butter mixture and beat until fluffy. Spread mixture evenly into the cooled cookie crust. Freeze for 30 minutes, until the peanut butter layer is firm.
- Step 5Make the Ganache: Place chocolate chips in a medium heatproof bowl and set aside. Heat remaining 1/2 cup heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour hot cream over chocolate chips, whisking constantly until the sauce is smooth. Pour over the frozen peanut butter layer.
- Step 6Immediately, before the ganache sets, drizzle the melted peanut butter in a spiral pattern around the chocolate layer. Starting at the center of the pie, drag a toothpick gently in a straight line to the edge of the pie. Repeat to continue pattern all the way around the pie to resemble a spider web.
- Step 7Place pie in freezer for another 15 minutes. Remove from springform pan; slice and serve cold.
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