Brownie Crusted Peanut Butter Pie Recipes

PEANUT BUTTER PIE WITH BROWNIE CRUST

Steps:

• Mix the brownie batter according to the directions on the box, using the egg, water and oil the box calls for.
• Spray a 9-inch pie pan with cooking spray and pour the brownie batter in, spreading evenly.
• Bake for 30 minutes or until done. Set aside to cool for 20 minutes
• Use your fingers to press the brownie up the sides of the pie pan to form a crust.
• Set aside until completely cooled.
• Prepare the pudding according to the directions. Let thicken for a few minutes and then pour into the brownie pie crust, spreading evenly.
• In a mixing bowl, combine the peanut butter and powdered sugar and use an electric mixer to mix until crumbles form. Don't over mix.
• Sprinkle half of the peanut butter crumbles over the pudding layer.
• Spread the cool whip over the peanut butter crumbles layer.
• Sprinkle with the remaining peanut butter crumbles and the dark chocolate shavings.
• Let the pie cool in the refrigerator for at least 2 hours before cutting into it.

PEANUT BUTTER PIE WITH BROWNIE CRUST RECIPE

Steps:

• Preheat oven to 350F. Place butter into medium-sized microwave-safe bowl and microwave until melted, about 30 seconds depending on your microwave.
• In the meantime, grease a 9.5-inch pie dish or springform pan. Once butter has melted, add the brownie mix, egg, buttermilk, Coca-Cola, and salt and stir with a wooden spoon until ingredients are thoroughly mixed together and there are no flour pockets, about 50 strokes.
• Pour brownie batter into greased pan and bake for about 30 - 40 minutes, until brownies are done and edges are slightly pulling from the side of the pan. Keep brownies in pan and place on a cooling rack until completely cooled.
• While brownies are cooling, make the whipped cream by mixing together cream, sugar and vanilla in a medium-sized bowl until soft peaks form with a whisk or mixer. You should end up with about 2 cups, and you'll want to separate one cup for the filling and one cup for the topping.Make the peanut butter filling by putting peanut butter and cream cheese into a medium-sized bowl and mixing on medium - high until thoroughly combined.
• Add in powdered sugar and salt until thoroughly combined again. Mixture will be crumbly. Mix in 1 cup of the whipped cream until thoroughly combined. Mixture should be smooth, creamy and uniform in color.
• Prepare the brownie crust for the filling (once completely cool) by using your hand or a measuring up to flatten the brownies in the center, creating a traditional "pie crust" shape, leaving a higher edge. See photo for an example. If your brownies are on the cakier side, you may need to remove some of the brownie center. The crumbs are great to use in trifles, a cook's snack or you can even crumble over the finished pie.
• Pour peanut butter filling over brownie crust, smoothing out the top. Cover and refrigerate for at least 2 hours before serving.
• Once ready to serve, top with a thin layer of whipped cream and one REESE'S Cup per slice of pie. You can also garnish with chocolate curls and/or chocolate sauce, if desired.

MILE-HIGH PEANUT BUTTER BROWNIE PIE

Steps:

• For the brownie: Preheat the oven to 350 degrees F.
• Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
• Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
• Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
• For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
• For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

MILE-HIGH PEANUT BUTTER-BROWNIE PIE

Steps:

• Heat oven to 350 degrees 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.

OLD-FASHIONED PEANUT BUTTER PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge., In a large bowl, beat corn syrup, sugar, peanut butter and salt until blended. Beat in eggs and vanilla until smooth. Pour into crust. Bake 60-70 minutes or until top is puffed and center is almost set; cover top loosely with foil during the last 30 minutes to prevent overbrowning., Remove foil. Cool on a wire rack. (Top may sink and crack slightly upon cooling.) Serve or refrigerate within 2 hours. Top as desired.

CHEWY PEANUT BUTTER BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C ). Grease a 9x9 inch baking pan.
• In a medium bowl, cream together peanut butter and margarine. Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
• Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Cool, and cut into 16 squares.

PEANUT BUTTER BROWNIE PIE

Steps:

• In a large bowl, combine the brownie mix, water, oil and egg until blended. Spread into a greased 9-in. pie plate., Bake at 325° for 12 minutes. Using a metal spatula, spread batter up sides of pie plate. Bake 8-13 minutes longer or until toothpick inserted in the center comes out clean. Cool completely on a wire rack., Meanwhile, in a small saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in peanut butter until blended. Transfer to a small bowl. Cover and refrigerate until chilled., Pour into brownie crust. Spread with whipped topping; sprinkle with peanuts. Chill for 2 hours before serving.

PEANUT BUTTER CANDY-TOPPED BROWNIES

Steps:

• Heat oven to 350°F (325° for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 1/4 cup of the peanuts. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
• In small bowl, mix frosting and peanut butter until blended. Spread on top of brownie. Sprinkle remaining 1/4 cup peanuts over top.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds. Stir; continue to microwave in 15-second intervals until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top. Sprinkle candies over top.
• Cut into 4 rows by 4 rows. Store loosely covered at room temperature.

MILE HIGH PEANUT BUTTER BROWNIE PIE

Steps:

• 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.

BROWNIE CRUSTED PEANUT BUTTER PIE

Steps:

• Remove 3 Tablespoons dry brownie mix from package and place in a small saucepan; set aside.
• Place remaining brownie mix in a large mixing bowl. Add flour and mix to combine. Add oil and water; beat on low speed for 30 seconds, until mixture is evenly dark brown and forms pea size balls. Spray a glass 9-inch pie plate with non-stick cooking spray. Gently press about 1-3/4 cup brownie mixture onto bottom and sides of pie plate. Don't press too hard or crust will be difficult to remove from pie plate. Poke bottom and sides of crust with tines of a fork. Bake at 350F for 13 minutes. Cook on wire rack.
• While pie shell is baking prepare filling. Add pudding mix to reserved brownie mix in saucepan, stir well. Whisk in soy milk and egg substitute.
• Bring to a boil over medium heat, whisking constantly. Boil and stir 2 minutes. Remove from heat and stir in peanut butter. Pour into hot brownie crust. Cool on wire rack 20 minutes. loosen dedges of crust with blunt knife before placing in refrigerator to chill. Chill several hours to overnight before serving.
• Form remaining brownie mixture into 1-inch balls, roll in granulated sugar. Place on cookie sheet that has been sprayed with non-stick cooking spray. Flatten cookies with the bottom of a glass. Bake at 350°F for 6 to 8 minutes. Cool on cookie sheet several minutes before removing to wire rack to cool. If desired, when cool, spread Better 'N Peanut Butter between two cookies. Repeat with remaining cookies.