Creamy Peanut Butter Brownie Pie Recipe
Peanut butter cheesecake layered on a rich, chocolate brownie. This is almost guaranteed to become your family's favorite dessert.
Servings 8 slices
Calories 809kcal
Cost $7.75
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 spatula or spoon
- 1 wire whisk
- 1 large bowl
- 1 electric hand mixer
Ingredients List
For The Pie
- 1 refrigerated pie crust
For The Brownie Mix (Duncan Hines Chewy Fudge)
- 1 18.3 ounce box brownie mix
- 2/3 cup vegetable oil
- 2 eggs large
- 3 Tbsp water
For The Peanut Butter Filling
- 8 ounces cream cheese 8-ounce block
- 1/2 cup creamy peanut butter
- 8 ounces frozen whipped topping thawed
- 1 tsp vanilla extract
Instructions
Preheat The Oven
- Preheat the oven to 350℉.
Prepare The Crust
- The crust should sit at room temperature for 15-20 minutes as directed on the package.
- Place the crust in the pie plate and crimp the edge.
Prepare The Brownie Layer
- Prepare the brownie mix as directed on the box.
- Pour the mixture into the pie plate.
Bake
- Bake for 30-40 minutes of until the brownie is done.
- Start checking the crust after 20 minutes. IF the crust is getting too dark, use a pie crust shield or wrap thin strips of aluminum foil around the edge.
- Brownie is done when toothpick or knife inserted into the center comes out clean.
- Cool at room temperature for 20-25 minutes then refrigerate for 1 hour.
Prepare The Topping
- In large bowl beat the cream cheese, confectioner's sugar, vanilla extract, and creamy peanut butter with an electric mixer on medium speed. Beat until creamy and smooth.
- Fold in the whipped topping If you're looking for a swirl cheesecake filling then lightly mix in the whipped topping. Otherwise blend until completely mixed.
Assemble and Cool
- Spoon the cheesecake filling over the brownie and refrigerate for at least 30 minutes.
