Mile High Peanut Butter Brownie Pie Recipe

Name: Mile High Peanut Butter Brownie Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pillsbury refrigerated pie crust, softened as directed on box; 1 (15 1/2 ounce) boxpillsbury chocolate chunk brownie mix; ¼ cup reese's peanut butter chips; ⅓ cup crisco pure vegetable oil; 3 tablespoons water; 1 egg; 1 (8 ounce) package cream cheese, softened; ½ cup jif creamy peanut butter; 1 cup powdered sugar; 1 (8 ounce) container frozen whipped topping, thawed; 2 tablespoons fisher party peanuts, chopped; 2 tablespoons hershey's mini chips semi-sweet chocolate

Servings: persons

1 pillsbury refrigerated pie crust, softened as directed on box
1 (15 1/2 ounce) boxpillsbury chocolate chunk brownie mix
¼ cup reese's peanut butter chips
⅓ cup crisco pure vegetable oil
3 tablespoons water
1 egg
1 (8 ounce) package cream cheese, softened
½ cup jif creamy peanut butter
1 cup powdered sugar
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons fisher party peanuts, chopped
2 tablespoons hershey's mini chips semi-sweet chocolate

1
Heat oven to 350F 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.
3
Pour batter into crust-lined pie plate.
4
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.
5
Cool slightly, about 20 minutes.
6
Refrigerate 1 hour or until completely cooled.
7
In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth.
8
Fold in whipped topping.
9
Spread mixture over brownie.
10
Sprinkle with peanuts and chocolate chips.
11
Refrigerate 30 minutes before serving.
12
Store covered in refrigerator.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pillsbury refrigerated pie crust, softened as directed on box, 1 (15 1/2 ounce) boxpillsbury chocolate chunk brownie mix, ¼ cup reese's peanut butter chips, ⅓ cup crisco pure vegetable oil, and more.

Yes, Mile High Peanut Butter Brownie Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mile High Peanut Butter Brownie Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions