Peanut Butter Swirl Brownie Pie

Pillsbury® pie crusts filled with cream cheese filling and brownie mixture gives you a wonderful baked dessert.

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 3 hr 25 min
  • ingredients 9
  • servings 12
 

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
boxes (15.5 oz each) cheesecake swirl brownie mix
6
tablespoons water
1/2
cup vegetable oil
4
eggs
1/4
cup water
1/2
cup crunchy peanut butter
1
cup hot fudge topping
2
tablespoons crunchy peanut butter

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Place pie crust in 9 1/2-inch glass deep-dish pie plate as directed on box for One-Crust Filled Pie. In medium bowl, stir brownie mix packets, 6 tablespoons water, the oil and 2 of the eggs until well blended. Set aside.
  • 2 In another bowl, stir cream cheese filling mix packets,1/4 cup water and remaining 2 eggs until smooth. Stir in 1/2 cup peanut butter. Spoon half of brownie batter into crust-lined plate; top with mounds of half of cream cheese filling. Spoon remaining brownie batter over filling. Top with small mounds of remaining cream cheese filling. Cut through with knife to swirl. Bake 1 hour. Cool on cooling rack at least 2 hours.
  • 3 In small saucepan, heat hot fudge topping and 2 tablespoons peanut butter over low heat, stirring until smooth. Serve pie with hot fudge sauce.
  • 1 Heat oven to 350°F. Place pie crust in 9 1/2-inch glass deep-dish pie plate as directed on box for One-Crust Filled Pie. In medium bowl, stir brownie mix packets, 6 tablespoons water, the oil and 2 of the eggs until well blended. Set aside.
  • 2 In another bowl, stir cream cheese filling mix packets,1/4 cup water and remaining 2 eggs until smooth. Stir in 1/2 cup peanut butter. Spoon half of brownie batter into crust-lined plate; top with mounds of half of cream cheese filling. Spoon remaining brownie batter over filling. Top with small mounds of remaining cream cheese filling. Cut through with knife to swirl. Bake 1 hour. Cool on cooling rack at least 2 hours.
  • 3 In small saucepan, heat hot fudge topping and 2 tablespoons peanut butter over low heat, stirring until smooth. Serve pie with hot fudge sauce.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
,
% Daily Value
Total Fat
25g
25%
(Saturated Fat
6g,
6%
),
Sodium
372mg
372%;
Total Carbohydrate
53g
53%
(Dietary Fiber
2g
2%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 1/2 Other Carbohydrate; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.