This pie is probably one of the most decadent ones I've made. Peanut butter is a rich ingredient to work with and when it's paired with chocolate, it's even more rich. A pie crust is filled with a prepared brownie mix and peanut butter chips then baked. When it's out of the oven and cooled to room temperature, the brownie filled crust is chilled for at least an hour to set. Meanwhile, a creamy peanut butter filling is made with peanut butter, softened cream cheese, powdered sugar, and whipped topping. This mixture is added to the pie crust and chilled once again. When you're ready to serve, warn your guests that this is not one for the calorie conscious!
Peanut Butter Brownie Pie
recipe from Pillsbury
1 refrigerated pie crust, softened as directed on box (or homemade if you prefer)
1 box (15.5 ounces) brownie mix
1/4 cup peanut butter chips
1/3 cup canola oil
3 tablespoons water
1 package (8 ounce) cream cheese, softened (low fat version is fine)
1/2 cup creamy peanut butter
1 cup powdered sugar
1 container (8 ounce) frozen whipped topping, thawed
Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.