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!
Chocolate Peanut Butter Tagalong Pie
- Prep Time: 40 minutes
- Cook Time: 16 minutes
- Total Time: 56 minutes
- Yield: Serves 12
- Category: Dessert
- Cuisine: American
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)Â 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
- Serving Size: 1 slice
- Calories: 638
Keywords: Chocolate, Peanut butter, Tart, Pies, Tagalong, Shortbread
I love this pie!
★★★★★
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!!
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
Can i make this in a spring form pan?
Hi Jessica! Absolutely! 🙂 Hope you enjoy it!
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.
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.
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!
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!
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?
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!
I am not sure what tagalong cookies are but boy this pie is gorgeous!!!
Thanks so much Mariana!
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
Thanks Claudia! 🙂
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 🙂
Thanks Lynn! I’m so with you on Tagalongs!
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! 🙂
PB all the way! 🙂
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
Hahaha I know! We would have to roll ourselves home! hahaha
This is amazing! Tagalongs are the best. I could get into so much trouble eating this. And the swirl on the top is beautiful!
Thanks Amanda!
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!
Thank you Sarah!
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!
Aw thanks Meghan! I agree with you on tagalongs, they’re the best!
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!
Right? So good! 🙂
Um, HELLO BEAUTIFUL! This is seriously a work of art. A work of art that induces heavy breathing and extreme drooling. Looks SO good!!
That made me giggle, thanks Karly!
What a beautiful swirl! Looks irresistible!
Thanks Medeja!
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!
Aww thank you Amy! PB&C for life! 😉
I love those swirls! This pie looks so delicious!
Thanks so much Joanne!
I love anything with chocolate and peanut butter – but this looks exceptionally delicious! How perfect are those swirls?!?!?!?
Me too Kristy! Thank you, I love swirls! 🙂