This is the last of the pies this week and I’m sharing yet another Peanut Butter Pie recipe. On the Deliciousness Scale, it runs a close second behind the Peanut Butter Fudge Pie. It’s just a little different. If you’re not into delicous creaminess of the Peanut Butter Fudge Pie and rather lean toward a brownie type peanut buttery goodness, then this is your pie.

I didn’t have leftovers of either pie, so I’m just sayin’. Here’s what you need.

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MILE-HIGH PEANUT BUTTER-BROWNIE PIE

1 refrigerated pie crust, softened as directed on the box
1 box (15.5 oz) Chocolate Chunk Brownie Mix
1/4 cup peanut butter chips
1/3 cup vegetable oil
3 Tbl water
1 egg
1 (8 oz) package cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1 (8 oz) container whipped topping
2 Tbl peanuts, chopped (optional)
2 Tbl mini semi-sweet chocolate chips (optional)

Heat oven to 350 degrees. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box. Flute edge.
In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined plate. Bake 30 – 40 minutes, covering edge of crust with strips of foil after 15-20 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.

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It’s easy and it’s pretty. Not to mention yummy delicous!

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