Brownie Crusted Peanut Butter Pie Food

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.

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.

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.

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.

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.

HOMEMADE BROWNIE PIE

Steps:

• In a bowl, beat eggs. Add sugar, butter and vanilla. Combine the flour, cocoa and salt; add to bowl and beat until well blended. Stir in chocolate chips and nuts. Spread into a greased 9-in. pie plate. Bake at 350° (325° if using a glass pie plate) for 30-35 minutes or until set. Cool completely before cutting. If desired, top individual slices with ice cream and drizzle with chocolate syrup.

PEANUT BUTTER BROWNIES

Steps:

• Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/160C fan/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Transfer mix into a bowl to cool down slightly. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.
• Melt reserved peanut butter in the microwave on High for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 20-25 mins until it has a crust, but the middle still seems slightly uncooked.
• Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.