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July 3, 2016

Chocolate Peanut Butter Tagalong Pie

Peanut Butter Tagalong Pie

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!

Chocolate Peanut Butter Tagalong Pie

We all know chocolate and peanut butter are the perfect pairing (as discussed here, 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.

Chocolate Peanut Butter Tagalong Pie

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!

Chocolate Peanut Butter Tagalong Pie

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!

Chocolate Peanut Butter Tagalong Pie

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Chocolate Peanut Butter Tagalong Pie

Chocolate Peanut Butter Tagalong Pie

★★★★★ 5 from 4 reviews
  • Author: Jessica Holmes
  • Prep Time: 40 minutes
  • Cook Time: 16 minutes
  • Total Time: 56 minutes
  • Yield: Serves 12
  • Category: Dessert
  • Cuisine: American
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Description

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

  1. Shortbread crust
    Grease and line an 8 inch loose bottom cake tin with baking or parchment paper. Preheat the oven to 160 C (320 F). 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.
  2. 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.
  3. 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.
  4. 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

  • Serving Size: 1 slice
  • Calories: 638

Keywords: Chocolate, Peanut butter, Tart, Pies, Tagalong, Shortbread

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Chocolate Peanut Butter Tagalong Pie

 

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Filed Under: Chocolate, Peanut Butter, Pies and Tarts Tagged With: Chocolate, Peanut butter, Pie, Shortbread, Tart

Jessica Holmes
Hi there, I'm Jess. My life changed forever when my travels to the USA opened my eyes to wonderful things like smores milkshakes, red velvet cake and New York cheesecake. Now I love to spend my days creating American-inspired desserts. Read More.

Reader Interactions

Comments

  1. AvatarJosh says

    February 14, 2018 at 7:35 pm

    I love this pie!

    ★★★★★

    Reply
  2. AvatarJessica says

    November 20, 2017 at 1:53 pm

    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!!

    Reply
    • Jessica HolmesJessica Holmes says

      November 20, 2017 at 6:08 pm

      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

      Reply
  3. AvatarJessica says

    March 25, 2017 at 12:48 pm

    Can i make this in a spring form pan?

    Reply
    • Jessica HolmesJessica Holmes says

      March 26, 2017 at 3:56 am

      Hi Jessica! Absolutely! 🙂 Hope you enjoy it!

      Reply
  4. AvatarTina says

    December 8, 2016 at 1:32 am

    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.

    Reply
    • AvatarJessica Holmes says

      December 8, 2016 at 7:14 am

      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.

      Reply
  5. AvatarCarly says

    August 13, 2016 at 1:36 pm

    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!

    Reply
    • AvatarJessica Holmes says

      August 13, 2016 at 11:07 pm

      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!

      Reply
  6. AvatarHolly says

    July 29, 2016 at 1:22 pm

    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?

    Reply
    • AvatarJessica Holmes says

      July 30, 2016 at 1:36 am

      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!

      Reply
  7. AvatarMariana says

    July 8, 2016 at 9:47 pm

    I am not sure what tagalong cookies are but boy this pie is gorgeous!!!

    Reply
    • AvatarJessica Holmes says

      July 13, 2016 at 6:26 am

      Thanks so much Mariana!

      Reply
  8. AvatarClaudia says

    July 7, 2016 at 1:32 am

    I’ve never tried tagalong cookies but based on this they sound incredible! I love that swirly top on your pie as well and that silky ganache – gorgeous <3

    Reply
    • AvatarJessica Holmes says

      July 13, 2016 at 6:26 am

      Thanks Claudia! 🙂

      Reply
  9. AvatarLynn @ Fresh April Flours says

    July 6, 2016 at 2:42 pm

    JESS! This pie looks amazing! I love those beautiful swirls! Tagalongs are definitely one of the best GSCs out there. I’m so glad you made this pie to celebrate them 🙂

    Reply
    • AvatarJessica Holmes says

      July 13, 2016 at 6:25 am

      Thanks Lynn! I’m so with you on Tagalongs!

      Reply
  10. AvatarSwah says

    July 6, 2016 at 2:02 am

    This looks like HEAVEN! Aldi had a sale on American style peanut butter the other day so I have gotten a bit PB obsessed and baked a billion things. I have some left so now I can make this too, woohoo! 🙂

    Reply
    • AvatarJessica Holmes says

      July 6, 2016 at 7:45 am

      PB all the way! 🙂

      Reply
  11. AvatarAshley says

    July 5, 2016 at 3:01 pm

    Oh my word, Jess! THIS is a beautiful thing. I wish I was your neighbor, except for the fact that I’d have to work out half a day for the amount of taste testing I’d have to do! Lol

    Reply
    • AvatarJessica Holmes says

      July 6, 2016 at 7:44 am

      Hahaha I know! We would have to roll ourselves home! hahaha

      Reply
  12. AvatarAmanda says

    July 5, 2016 at 2:37 pm

    This is amazing! Tagalongs are the best. I could get into so much trouble eating this. And the swirl on the top is beautiful!

    Reply
    • AvatarJessica Holmes says

      July 6, 2016 at 7:44 am

      Thanks Amanda!

      Reply
  13. AvatarSarah @Whole and Heavenly Oven says

    July 5, 2016 at 11:33 am

    Oh my goodness, those SWIRLS! Could this pie even possibly be more gorgeous, Jessica?? You totally nailed the WHOA factor because I’m seriously in awe over how pretty this is! Get in my belly!

    Reply
    • AvatarJessica Holmes says

      July 6, 2016 at 7:44 am

      Thank you Sarah!

      Reply
  14. AvatarMeghan says

    July 4, 2016 at 9:52 pm

    Girl! Tagalongs are my favorite Girl Scout cookie too! And Holy WOW, this is a beautiful pie! I could probably eat this all by myself, not gonna lie. Pinning!

    Reply
    • AvatarJessica Holmes says

      July 6, 2016 at 7:44 am

      Aw thanks Meghan! I agree with you on tagalongs, they’re the best!

      Reply
  15. AvatarLucy says

    July 4, 2016 at 8:30 pm

    Oh my gosh – do not even get me started on my love of peanut butter!!! We go through SO much of it here! This sounds perfect!

    Reply
    • AvatarJessica Holmes says

      July 6, 2016 at 7:43 am

      Right? So good! 🙂

      Reply
  16. AvatarKarly says

    July 4, 2016 at 8:12 pm

    Um, HELLO BEAUTIFUL! This is seriously a work of art. A work of art that induces heavy breathing and extreme drooling. Looks SO good!!

    Reply
    • AvatarJessica Holmes says

      July 6, 2016 at 7:43 am

      That made me giggle, thanks Karly!

      Reply
  17. AvatarMedeja says

    July 4, 2016 at 11:06 am

    What a beautiful swirl! Looks irresistible!

    Reply
    • AvatarJessica Holmes says

      July 6, 2016 at 7:42 am

      Thanks Medeja!

      Reply
  18. AvatarAmy says

    July 4, 2016 at 4:09 am

    Jess this is amazing! Of course you know I LOVE PB&C and this pie is the perfect peanut butter and chocolate comfort food for these chilly days! Your swirls are amazing too! I’m sure your workmates loved this even more than the cookies!

    Reply
    • AvatarJessica Holmes says

      July 4, 2016 at 9:36 am

      Aww thank you Amy! PB&C for life! 😉

      Reply
  19. AvatarJoanne says

    July 4, 2016 at 3:46 am

    I love those swirls! This pie looks so delicious!

    Reply
    • AvatarJessica Holmes says

      July 4, 2016 at 9:36 am

      Thanks so much Joanne!

      Reply
  20. AvatarKristy says

    July 3, 2016 at 11:43 pm

    I love anything with chocolate and peanut butter – but this looks exceptionally delicious! How perfect are those swirls?!?!?!?

    Reply
    • AvatarJessica Holmes says

      July 4, 2016 at 9:36 am

      Me too Kristy! Thank you, I love swirls! 🙂

      Reply
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