Peanut Butter Pie With Brownie Crust 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.

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.

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.

PEANUT BUTTER CHEESECAKE BROWNIE PIE

Steps:

• 1. Preheat oven to 350. Press room temperature pie crust into 9" pie pan. Set aside.
• 2. Cream milk and cream cheese with electric mixer on a lower speed until smooth.
• 3. Add confectioners' sugar, peanut butter, egg, and vanilla. Mix until blended.
• 4. Mix brownies as directed on box. Pour half of the brownie mix into prepared pie crust.
• 5. Next, spoon all of the cream cheese mixture on top of the brownie layer.
• 6. Pour the rest of the brownie mixture on top. Smooth over with rubber spatula.
• 7. Cover the edges of pie with aluminum foil to prevent crust from over browning. Bake 35-40 minutes.
• 8. After 35-40 minutes, remove foil from pie and bake an additional 10-15 minutes (pie may crack on top, this is okay).
• 9. Remove pie from the oven.
• 10. Sprinkle with mini chips. Let pie cool completely (3 hours on the counter, hour and a half in the fridge). After the pie is cool, you can drizzle with the chocolate syrup if your boxed brownie included the chocolate packet.
• 11. Slice and enjoy. Watch out! It's decadent.

FUDGE BROWNIE PEANUT BUTTER PIE

Steps:

• 1. Mix brownie mix according to directions on the box. Spread 1/2 cup of the mix into one thawed pie crust (you can always make brownies with the rest).
• 2. Bake at 375 degrees for 15 minutes or until crust is golden brown and brownie is set.
• 3. While cooling, mix the cream cheese (mixes best if cheese softened to room temp) with the powdered sugar. Mix until creamy.
• 4. Then mix in the peanut butter until well blended. Mix in 1/2 of the tub of whipped topping until well blended.
• 5. Spread the mixture into the crust when it is completely cooled. Spread the remaining whipped topping over the filling and if you wish you can top it with miniature peanut butter cups.
• 6. Refrigerate for at least an hour and enjoy.

CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin.
• In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer.
• Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust.
• In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.

PEANUT BUTTER CUP-STUFFED BROWNIE COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix brownie mix, melted butter, egg, flour and water until well blended. Let stand 15 minutes.
• Shape dough into 24 (1 1/2-inch) balls. For each cookie, flatten ball into palm of hand to about 2-inch circle. Press 1 peanut butter cup, bottom side down, into center. Wrap edges of dough around it to completely enclose; reshape into ball. Place 2 inches apart on large ungreased cookie sheets. Press M&M's™ candies on tops of cookies.
• Bake 10 to 12 minutes or until edges are set. Cool 10 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.