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Mile-High Peanut Butter-Brownie Pie

"A creamy peanut butter filling tops a brownie layer, all in a flaky pie crust."
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2 h 50 m servings 690 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 690 kcal
  • 34%
  • Fat:
  • 42.1 g
  • 65%
  • Carbs:
  • 71.6g
  • 23%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
  2. In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
  3. 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.
  4. 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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Read all reviews 51
  1. 68 Ratings

Most helpful positive review

I used my own, homemade pie crust recipe, since the packaged products all seem to have lard. I also substituted 6 oz real whipping cream instead of the artificial whipped topping. The real thin...

Most helpful critical review

There is too much brownie for this pie, and not enough peanut butter. I added extra peanut butter and the tast was good, but texturally it is off. Not sure if I will make it again but if I do I...

Most helpful
Most positive
Least positive

I used my own, homemade pie crust recipe, since the packaged products all seem to have lard. I also substituted 6 oz real whipping cream instead of the artificial whipped topping. The real thin...

I made this for a birthday party and it was SO good, but incredibly rich. I have a deep hatred for cool whip so I subbed homemade whipped cream- according to what I found about 3 cups of whipped...

I don't think I will be making this very often - because I could have ate the whole darn pie myself! Oh my! This one is a keeper. Followed the recipe exactly. It came out perfect and was firm e...

Awesome indulgent dessert that will be a hit for the young and young at heart. I don't know why anyone would go through the work of making this and then reviewing it poorly as "too rich"...hell...

I made 5 pies for Thanksgiving this year, and this one was by far the most popular. It is so delicious. I had to add more water to the brownie mix, and it ended up being very thick brownie, but...

Phenomenal pie! You must be certain to get the 15oz brownie mix (not 18oz) or you can mess the whole brownie portion up! This is one of my new go-to recipes, as it's a hit every time!

This was good, but like other reviewers have noted, there is too much brownie for the bottom layer. And I think the cooking time indicated is too long as the brownie portion was too hard. That s...

You can't go wrong with peanut butter and chocolate together. I will definitely make this again.

This was very good! It was easy to make. It's very rich tasting, so small pieces are best. One caution...I did not make it in a glass pie pan as directed (I didn't have one). I found that I ...