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Mile-High Peanut Butter-Brownie Pie Recipe

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This recipe for Mile-High Peanut Butter-Brownie Pie, by , is from Schulz Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Schulz
Added: Tuesday, February 8, 2011

Category:
Category:

Ingredients:  
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 Tbsp. water
1 egg
1 pkg. (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 Tbsp. peanuts, chopped
2 Tbsp. Hershey's mini chips semi-sweet chocolate

Directions:
Directions:
Heat oven to 350. 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.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
Tom Glassell says this is the BEST!

 

 

 

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