Do you love Tagalong Cookies? If so, you are going to LOVE this homemade Chocolate Peanut Butter Tagalong Pie! Buttery shortbread cookie crust topped with a sweet, creamy, peanut butter filling and finally, silky dark chocolate ganache swirled with peanut butter.
This gorgeous pie is a total showstopper! And one for the real peanut butter lovers out there. The filling is smooth and rich and the shortbread crust just about melts-in-your-mouth! Once you add the chocolate ganache, you are in chocolate peanut butter heaven!
We all know chocolate and peanut butter are the perfect pairing (as discussed here and here). But add in crumbly shortbread? A whole new level of delicious my friend!
One of the girls in my team at work is from America, and a few weeks ago she brought in Girl Scout Cookies that her family had sent over from the USA. Everyone at work was so excited to try them! I had already tried Thin Mints when I went to Texas last year but I had long wanted to try Tagalongs.
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One bite and I was smitten! If you haven’t tried them before, they are a shortbread cookie topped with peanut butter and covered in chocolate. I ate quite a few of them and once they were gone, I had the urge to recreate them at home – with a twist.
And voila – we have the Tagalong Cookie in pie form! And what a chunky pie at that. The shortbread crust is made with just four ingredients and is baked until golden brown. The peanut butter filling is a simple no bake recipe and finally, a thick coating of chocolate ganache – yes please!
Don’t you just love those swirls? They are really easy to do! Once you pour over the chocolate ganache, melt a few tablespoons of peanut butter and drizzle them over the top in long lines. Grab a skewer (or a chopstick if you run out of skewers like me) and gently swirl the peanut butter and chocolate together.
If you are craving Tagalong Cookies, try making Chocolate Peanut Butter Tagalong Pie!
Let’s Bake
Chocolate Peanut Butter Tagalong Pie
Chocolate Peanut Butter Tagalong Pie featuring a buttery shortbread crust topped with creamy peanut butter and dark chocolate ganache.
Ingredients
- 170 grams (3/4 cup) unsalted butter, room temperature
- 90 grams (2/3 cup) icing or powdered sugar
- 1 teaspoon vanilla extract
- 210 grams (1 and 1/2 cup) plain flour
Peanut butter filling
- 375 grams (1 and 1/2 cup) smooth peanut butter
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 220 grams (1 and 3/4 cup) icing or powdered sugar
Chocolate ganache
- 100 grams (2/3 cup) dark chocolate, pieces
- 120 ml (1/2 cup) thickened or heavy cream
- A few tablespoons of smooth peanut butter
Instructions
- Shortbread crust
Grease and line an 8 inch loose bottom cake tin with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. - In a large mixing bowl, beat the butter for approximately 2 minutes or until pale and creamy. Sift in the powdered or icing sugar and vanilla extract and beat again. Sift in the flour and stir gently until a buttery dough forms. Pour the shortbread dough into the cake tin and press down to form my smooth layer. Bake for approximately 15-16 minutes or until golden brown all over. Leave to cool completely on a wire rack.
- Peanut butter filling
Next, add your peanut butter, butter (make sure its nice and soft) and powdered or icing sugar to a large mixing bowl. Beat together on low using an electric mixer until combined and then turn the speed up a little and whizz until your mixture becomes nice and smooth. Pour the peanut butter mixture over your cooled shortbread crust and spread out as evenly as you can. Pop into the fridge. - Chocolate ganache
Finely chop the dark chocolate and place in a heatproof bowl. In a small saucepan, add the cream and place on a medium heat until the cream is simmering but just before it starts to boil. Immediately pour the warm cream over the chocolate, cover the bowl with a plate and leave it to sit for 3-5 minutes. Then, whisk the chocolate cream mixture until smooth and creamy. Pour the ganache over your peanut butter filling. - Then microwave the peanut butter in the microwave for 20 seconds or so until its melted. Drizzle the peanut butter over the chocolate ganache, in long lines, then use a skewer to make a swirly pattern. Pop into the fridge for at least 1 hour to set. Cut into slices and serve.
Nutrition Information
Serving Size: 1 slice Calories: 638
Julia says
Can you substitute milk chocolate for the ganache? Not a huge fan of bitter dark chocolate. Thanks!
Jessica Holmes says
Yes absolutely!
Helen says
It’s not as complicated as it looks and tastes great!! I have one suggestion. In the last step, it would be easier to use the dollops of peanut butter if you microwave the peanut butter for about 10-20 seconds so that when you drag through it, it doesn’t get clumpy.
Jessica Holmes says
So glad you enjoyed it Helen! And that’s a great suggestion.
Nichole says
Really easy to make and beautiful and tasty
Jessica Holmes says
So glad you enjoyed it Nichole!
Daniela says
Can you use a 9 inch spring form pan?
Jessica Holmes says
Sure can!
Noelle says
Can I make this & freeze it for a later date?
Jessica Holmes says
Hi Noelle, I haven’t frozen it myself so I can’t say for sure but I think it would be fine. As long as it was fully thawed before eating!
Shawndey V says
Hi Jess,
Made this pie yesterday. I am definitely an amateur Baker but it’s such a Beautiful pie that I had to try it. Thank you for sharing.
Shawndey V says
Hi Jess,
Made this pie yesterday and I was wondering if you had the parchment paper go up the sides of the springform pan? I had it go up the sides a bit and it made my edges not so clean. O am definitely an amateur Baker but it’s such a Beautiful pie that I had to try it. Thank you for sharing.
Jessica Holmes says
Hi Shawndey, I’m so glad you enjoyed it! Yes I only put parchment paper along the bottom. When using a springform pan, I usually find that running a knife around the edges is all it takes to remove the pie cleanly. Hope that helps! ☺️
Jamie says
How do you move the pie to a cake board or stand? Thanks!
Jessica Holmes says
Hi Jamie, if you use a springform or loose-bottom pan as suggested, you should be able to easily slide the pie onto a cake stand using a cake server or spatula.
Lauren says
I made this yesterday and it was awesome! I was hoping to have a chocolate crust so the only substitue i made was 1/2 c of cocoa for a 1/2 c of flour in the crust. This tasted like a big Reeses cup. Thank you!!
Jessica Holmes says
Aww thank you for the lovely feedback Lauren! I’m so glad you enjoyed it 😊 And making a chocolate crust is such a great idea – I’ll try that next time!
Marissa says
Is it ok if I use a shortbread gs cookie crust?
Jessica Holmes says
Hi Marissa, this recipe makes a shortbread cookie crust.
Josh says
I love this pie!
Jessica says
Do I just put parchment paper on the bottom? Or up the sides also? And do I put the parchment paper in and then grease the paper? Thanks! So excited to try this pie! I love Tagalongs!!
Jessica Holmes says
Hi Jess! I’m excited your going to make my pie! For this recipe, you can just put parchment paper on the bottom if you are using a springform tin. You should be able to run your knife around the edges and remove the pie easily. Grease the bottom of your pan and then place the parchment paper on top. I hope that helps! I’d love to see a photo of your creation, tag me on instagram @sweetestmenu
Jessica says
Can i make this in a spring form pan?
Jessica Holmes says
Hi Jessica! Absolutely! 🙂 Hope you enjoy it!
Tina says
After serving does the leftover go in the fridge or freezer? And I think the crust is a little too hard so may try something else, but pie is great.
Jessica Holmes says
Hi Tina, thanks for your comment. Leftover pie should definitely just go in the fridge. If the crust is too hard, you may want to watch the baking time and slightly undercook it next time. It may also be a good idea to let the pie come to room temperature being eating to let the cookie soften slightly. Glad you enjoyed it.
Carly says
I am currently making this and it is taking a good amount longer then 15 minutes to bake. Hopefully it will turn out, cause it looks delicious!
Jessica Holmes says
Hi Carly, thanks so much for making a SM recipe! I just got your comment this morning so I re-tested the shortbread to make sure the timing was just right. I found 15 minutes was perfect. The shortbread firms up when it cools so it may still be soft to the touch when it comes out of the oven. I am always wary of over-cooking shortbread because it can become dry and crumbly. Feel free to email me at thesweetestmenu@gmail.com to troubleshoot any further!
Holly says
If I make this Friday and refrigerate it until Sunday, how well will it hold up? Do I need to wait until Sunday to make it?
Jessica Holmes says
Hi Holly, I think this pie would hold up pretty well as long as it’s refrigerated! 🙂 Otherwise you could make the base ahead of time and simply add the filling later. Hope that helps!