Thursday, January 27, 2011

Peanut Butter Brownie Pie

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This is a post my husband wished I didn't write. Actually, it's a recipe he wished I didn't even make. He's not a peanut butter fan and so when he found out I was making this Peanut Butter Brownie Pie, he wasn't too keen on the idea at all. Regardless, I continued with my plan and made this truly decadent pie. If you're a fan of peanut butter and chocolate (specifically, brownies), then this is a pie for you!...

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 egg
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.

10 comments:

Stephanie said...

OMG- I just died. Seriously- love it.

I will be making this next weekend for my moms birthday- it's perfect!!

Christina said...

That looks SO GOOD!

Krissyp said...

Your husband may not like PB, but I do...and this looks absolutely decadent. One of my favorite desserts is a frozen peanut butter pie from a local Irish pub (it consists of an obscene mount of peanut butter frozen atop a fudge layer then topped with chocolate drizzle and whipped cream). Can't wait to give this a try. Thanks for sharing!

Cakewhiz said...

This looks insanely good. I like anything with brownies :D

whisk-kid said...

Oh. Wow.

Why would you do this to me?

Unlike your husband, I think my BF would be all over this... And so would I.

Oh dear... This might be bad.

darcyeats said...

Being a major fan of both peanut butter and chocolate, I totally approve this message! Looks scrumptious! I'm actually working on a 4 layer chocolate and peanut butter birthday cake now...such an epic duo. Great recipe!

Tiffany @ Conor and Bella said...

omg, that looks amazing!!!

Karen said...

I can't wait to make this. I just need to pick up a brownie mix. My kids will love this.

Lauren said...

I'm not sure I could commit to a man who doesn't like peanut butter ;). Actually, my husband could probably take it or leave it, whereas I eat it on a daily basis! This pie looks ridiculously delicious.

Michelle said...

This was wonderful, thanks for sharing!!

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