Recipe by Pillsbury®
"A creamy peanut butter filling tops a brownie layer, all in a flaky pie crust."
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Pillsbury® refrigerated pie crust, softened as directed on box
1 (15.5 ounce) package
Chocolate Chunk Brownie Mix
peanut butter chips
1 (8 ounce) package
cream cheese, softened
creamy peanut butter
1 (8 ounce) container
frozen whipped topping, thawed
mini semi-sweet chocolate chips
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 thing tastes so much better! Any brownie recipe that can be baked in an 8x8 pan will work, and if I couldn't find peanut butter chips, I might use mini Reese's cups or break up a toffee bar like Heath's.
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 would cut the amount of brownie batter in half.
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 cream is equivalent to an 8oz container of cool whip but I just did it by taste. I also skipped the chopped peanuts and chocolate chips in favor of chopped mini reese's cups. So good!
[Update: I made this again, without the brownie, and it was just as good- more of a mousse.]
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 enought to cut into small pieces which was necessary because it is very rich. I read the other reviews and wished I had used chopped up peanut butter cups too. If cutting the pie when it is cold it is hard to cut - let it sit out for a bit and it makes cutting much easier.
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"...hello...its brownie and peanut butter whip topping, I think we all know what we're getting into here! anyway...I used a deep dish crust, but couldn't fit it all into one...so each time I make this recipe I make two and surprise a friend with the extra - so far everyone has really liked this dessert - its a special treat for sure!
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 then I realized later my brownie packages were more than 15.5 oz so next time I know to adjust to the size of the mix. I doubled the peanut butter chips as well as the peanut butter in the topping because things never have enough peanut butter for my husbands tastes if I don't. For those who are a little less in love with peanut butter than he is, I'd recommend sticking with the recipe. This is definitely one of my favorite pie recipes and one I will make often!
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 said, the top was good. I will make again, but have to tweek the bottom layer.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Mile-High Peanut Butter-Brownie Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 379
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