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, 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.
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.
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!
Mariana says
I am not sure what tagalong cookies are but boy this pie is gorgeous!!!
Jessica Holmes says
Thanks so much Mariana!
Claudia says
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
Jessica Holmes says
Thanks Claudia! 🙂
Lynn @ Fresh April Flours says
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 🙂
Jessica Holmes says
Thanks Lynn! I’m so with you on Tagalongs!
Swah says
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! 🙂
Jessica Holmes says
PB all the way! 🙂
Ashley says
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
Jessica Holmes says
Hahaha I know! We would have to roll ourselves home! hahaha
Sarah @Whole and Heavenly Oven says
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!
Jessica Holmes says
Thank you Sarah!
Amanda says
This is amazing! Tagalongs are the best. I could get into so much trouble eating this. And the swirl on the top is beautiful!
Jessica Holmes says
Thanks Amanda!
Meghan says
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!
Jessica Holmes says
Aw thanks Meghan! I agree with you on tagalongs, they’re the best!
Lucy says
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!
Jessica Holmes says
Right? So good! 🙂
Karly says
Um, HELLO BEAUTIFUL! This is seriously a work of art. A work of art that induces heavy breathing and extreme drooling. Looks SO good!!
Jessica Holmes says
That made me giggle, thanks Karly!
Medeja says
What a beautiful swirl! Looks irresistible!
Jessica Holmes says
Thanks Medeja!
Amy says
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!
Jessica Holmes says
Aww thank you Amy! PB&C for life! 😉
Joanne says
I love those swirls! This pie looks so delicious!
Jessica Holmes says
Thanks so much Joanne!
Kristy says
I love anything with chocolate and peanut butter – but this looks exceptionally delicious! How perfect are those swirls?!?!?!?
Jessica Holmes says
Me too Kristy! Thank you, I love swirls! 🙂