One of the reasons why I love to bake, is sometimes you never know what you are going to end up with. It can be frustrating, especially when you have recipes fails after fails, but the one recipe that works out is the one that makes you remember why its worth it.

When you create that perfect combination of flavors, the perfect consistency, the perfect crust, thickness to create that perfect pie of cake. Food has always had some sort of connection with our experiences.

A desire to create the perfect combination and turning it into a cookie is how this peanut butter raspberry cookie cake came from. Using a standard peanut butter cookie recipe to create a decadent pb&j combination.

Using a 3 ingredient peanut butter cookie base, and a layer of raspberries makes this cookie cake the perfect mix between a cookie and a pie.

INGREDIENTS

1 whole egg for vegan use a flax egg

1 cup peanut butter

1/4-1/2 cup nektar naturals honey crystals

1 container of fresh raspberries

Peanut Butter Raspberry Pie

INSTRUCTIONS

Preheat oven to 350 F. In a bowl combine your egg and peanut butter. Then incorporate the honey crystals. In a greased pie pan add half of the cookie dough. Then line the pie pan with raspberries. Top the layer of raspberries with the remainder of the cookie dough. Bake 30-35 minutes or until the the cookie is cooked throughly.

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