Now that I have your attention – go ahead and wipe the drool off your screen. This pie is as good as it looks, if not better. It is the kind of pie that calls to you from the fridge “Come eat me!”. We heard it calling and happily obliged.
This was the second recipe we made from the Pillsbury Bake-Off finalist. I wanted to use my new pie plate, and I love chocolate and peanut butter, so it was a good choice. This was easy to put together; it just requires patience for the cooling of the brownie and chilling of the topping. The pie was even better the next day. It is a very rich pie, so you only need a little piece (or lots of little pieces). This would be great for a cook-out or party. I promise it will be a hit.
Mile-High Peanut Butter Pie
1 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 cupvegetable Oil
3 Tbsp water
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1 container (8 oz) Cool Whip, thawed
2 Tbsp peanuts, chopped
2 Tbsp mini chocolate chips
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.