Baked Peanut Butter Cookie Dough Pie Crust

"In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar using an electric mixer or wooden spoon until smooth and creamy, about 23 minutes. Mix in the vanilla extract. Gradually add the flour and mix until a dough forms. If the dough is too dry or crumbly, add 12 tablespoons of milk, a little at a time, until it holds together when pressed."

"Smooth the surface with a flat-bottomed glass or spatula for a polished look. Bake in the preheated oven for 810 minutes, or until the crust is lightly golden and set. Check for even baking; it should feel firm to the touch. Remove from the oven and let cool completely in the pie dish (about 2030 minutes) before adding your filling."

Use a smooth, no-stir creamy peanut butter such as Jif or Skippy. Cream together softened butter, peanut butter, granulated sugar, and packed light brown sugar until smooth and creamy, about 23 minutes. Mix in vanilla, then gradually add flour until a dough forms; if too dry or crumbly, add 12 tablespoons of milk a little at a time. Press the dough evenly into a 9-inch pie dish, smooth the surface, and bake at 350°F (175°C) for 810 minutes until lightly golden and set. Cool completely about 2030 minutes before filling. Store covered at room temperature up to 2 days, refrigerator up to 5 days, or freeze up to 1 month.

Read at www.justapinch.com