Mile-High Peanut Butter-Brownie Pie

A creamy peanut butter filling tops a brownie layer, all in a flaky pie crust.

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Servings 10

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( 310 ) Ratings

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Member Reviews ( 78 )

253eb91e-b77b-4cb1-9bac-8986ec1e1db5

Bake-Off® Contest 44, 2010

Debbi Bracker

Carl Junction, Missouri

ingredients 12
Prep Time 20 min
Total Time 2 hr 50 min

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

1: box (15.5 oz) Pillsbury® Chocolate Chunk Brownie Mix

1/4: cup Reese's® peanut butter chips

1/3: cup Crisco® Pure Vegetable Oil

3: tablespoons water

1: LAND O LAKES® Egg

1: package (8 oz) cream cheese, softened

1/2: cup Jif® Creamy Peanut Butter

1: cup powdered sugar

1: container (8 oz) frozen whipped topping, thawed

2: tablespoons Fisher® Party Peanuts, chopped

2: tablespoons Hershey’s® mini chips semi-sweet chocolate

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Directions

1 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.
2 In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
3 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.
4 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 620
Calories from Fat: 350),

% Daily Value

Total Fat: 39g; 39%
(Saturated Fat 15g, 15% Trans Fat 2g 2% ),
Cholesterol: 45mg; 45%;
Sodium: 380mg; 380%;
Total Carbohydrate: 60g; 60%
(Dietary Fiber 1g 1% Sugars 37g 37% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

Exchanges:

2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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teddybearbbi

report Posted Apr. 15, 2013 7:07 PM

I changed the recipe. I love no bake pies so I just followed Step 4 if the recipe and added 1 cup of mini chocolate chips. Then I poured it into a Graham cracker already made pie crust. Sprinkled chocolate chips and peanut pieces on top then chilled for at least two hours. It was delicious and easy!! :)

amber45840

report Posted Feb. 13, 2013 1:06 PM

i made this last night and it was amazing!! my 1st pie ive ever made. i made it without the crust and peanuts and chocolate chips on top. i baked the brownie part for 40mins. this is a great rec.!!!!

lynettafigueroa

report Posted Jun. 18, 2012 11:21 PM

being a Diabetic doesn't mean that I still don't love to bake for others, so I made this for Father's Day, everyone loved it. Did have to bake it for the whole 40 minutes though but very easy to make and I too cut the peanut butter to 1/4 cup..and tonight this piece was calling my name..oh mylanta!!! it's very delicious, I'm sure my sugars will thank me in the am..LOL

catbird629

report Posted Feb. 28, 2012 8:38 PM

Very easy to make and was delicious! I love peanut butter and chocolate combinations and this one was great.