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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
1 refrigerated pie crust, softened as directed on box
1 box (15.5 oz) Chocolate Chunk Brownie Mix
1/4 cup peanut butter chips
1/3 cup vegetable oil
3 tablespoons water
1 egg
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed
2 tablespoons peanuts, chopped
2 tablespoons mini chips semi-sweet chocolate
Heat oven to 350. 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.
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MILE HIGH PEANUT BUTTER BROWNIE PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
1 refrigerated pie crust, softened as directed on box
1 box (15.5 oz) Chocolate Chunk Brownie Mix
1/4 cup peanut butter chips
1/3 cup vegetable oil
3 tablespoons water
1 egg
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1 container (8 oz) frozen whipped topping, thawed
2 tablespoons peanuts, chopped
2 tablespoons mini chips semi-sweet chocolate
Heat oven to 350. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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