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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mile-High Peanut Butter Pie Recipe

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This recipe for Mile-High Peanut Butter Pie is from Waterford Women, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pillsbury refrigerated pie crust, softened as directed on the box
1 box (15.5 oz.) Pillsbury Chocolate Chunk Premium Brownie mix
1/4 c. Reese's peanut butter chips
1/3 c. Crisco pure vegetable oil
3 tbsp. water
1 Land o Lakes egg
1 8 oz. package cream cheese, softened
1/2 c. Jif Creamy Peanut butter
1 c. powdered sugar
1 container 8 oz. frozen whipped topping, thawed
2 tbsp. Fisher Party Peanuts, chopped
2 tbsp. Hershey mini chips semi-sweet chocolate
Directions:
Directions:
Heat oven to 350 degrees, unroll pie crust and place into an ungreased 9 inch pie plate as directed on the box for 1 pie crust filled pie, flute edges
In a medium bowl, stir brownie mix, peanut butter chips, oil, water, and egg 50 strokes. Pour into crust-lined pie plate.
Bake 30-40 minutes, covering edge of crust with strips of foil after 15-20 minutes. Bake until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until cooled completely.
In a medium bowl, beat cream cheese, peanut butter, and powdered sugar with electric mixture on medium until smooth. Fold in whipped topping, spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving and store covered in refrigerator.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This recipe won a finalist spot in Pillsbury's 44th annual bake-off competition Sweet Treat category.

 

 

 

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