I made this last night for a special birthday treat for my husband. He in not a big sweets person, but he likes the peanut butter and chocolate combo. We both enjoyed this! It is sooooo rich, so make sure you are sharing it with a crowd. I had a tiny sliver and it was plenty for me.
Peanut Butter Brownie Pie
1 refrigerated pie crust, softened as directed on box
1 box brownie mix
1/4 cup peanut butter chips
1/3 cup canola oil
3 tablespoons water
1 (8 oz) package of cream cheese, softened (I used 1/3 less fat)
1/2 cup creamy peanut butter (I used low-fat)
1 cup powdered sugar
1 (8 oz) container of frozen whipped topping (I used light)
Preheat oven to 350 degrees. Unroll pie crust and place in ungreased pie plate, fluting the edges. In a medium bowl, combine brownie mix, peanut butter chips, oil, water, and egg. Beat 50 strokes. Pour into prepared pie crust. Bake 30-40 minutes, covering pie crust edges after 15-20 minutes, until crust is golden brown and brownie is set.
Cool slightly, about 20 minutes. Refrigerate 1 hour, or until completely cooled. In a medium bowl, beat the cream cheese, peanut butter, and powdered sugar until combined. Fold in the whipped topping. Spread mixture over brownie. I sprinkled mine with chocolate chips and peanut butter chips as a garnish. Refrigerate 30 minutes before serving. Store covered in the refrigerator.
I’m linking this with Sweet As Sugar Cookie’s “Sweets for a Saturday” linky party.