june neal Recipe

Fudge Brownie Peanut Butter Pie

By june neal nealsmeals


Recipe Rating:
Serves:
8
Prep Time:
Cook Time:
Cooking Method:
Bake
156 Comments:

june's Story

My mom and I were eating a peanut butter pie one Thanksgiving that someone brought over for dessert. We both agreed that the filling was great but thought the graham crust was kind of boring. So, I decided to experiment and came up with this recipe that I served that Christmas. My mom, along with the rest of my family loved it and it is now requested by someone every holiday.

Blue Ribbon Recipe

Notes from the Test Kitchen:
The Kitchen Crew is already asking when we can make this one again - a real hit around the dinner table!

Ingredients

1 box
fudge brownie mix
1 pkg
deep dish frozen pie crust (thawed)
1 c
creamy peanut butter
1 pkg
of cream cheese (8 0z.)
1/2 c
powdered sugar
1 small
tub of whipped topping

Directions Step-By-Step

1
Mix brownie mix according to directions on box. Spread 1/2 cup of the mix into one thawed pie crust ( you can always make brownies with the rest). Bake at 375 degrees for 15 minutes or until crust is golden brown and brownie is set. While cooling, mix the cream cheese (best mixes if cheese softened to room temp.) with the powdered sugar. Mix until creamy then mix in the peanut butter until well blended. Mix in 1/2 of the tub of whipped topping until well blended. 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. Refrigerate for at least an hour and enjoy.

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Collection: Thanksgiving Table
Other Tag: Quick & Easy
Hashtags: #peanut, #butter, #brownie

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156 Comments

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Patricia Scala ezbakelovin
Tuesday at 7:35 AM
Hey Debbie,
Bunny Cakes are the bomb...LOL..always goes over great with the kids..and the big kids like myself! This peanut butter pie really is good once you can figure out how to make it..I've made it several times and its always the first desert that we are all staring at a empty tin wishing another piece would apear! Enjoy!
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Debbie Riley 2boxerfamily
Monday at 3:52 PM
Betty, I had read several of the comments so knew it was half of the batter, not half a cup :-) You definitely don't need the pie shell unless you just want it. It comes out and serves just like a piece of pie without it. I'm thinking of making this for Easter for my peanut butter lovers! Along with the infamous bunny cake from the 60's, lol!! :-)
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Betty Lou Cattelona Lizcatt
Monday at 11:39 AM
Debbie you are so right, it does say half a cup not half the batter of the brownie's. That would make a difference, I'd leave out the pie shell and use 1/2 the brownie mixture, but I haven't tested that yet.

Also, everyone, I am encountering a phishing scam to these comments, please be alerted to it. The first time I click to see comments the scam comes up, I have to log off and then come back and it's no longer there. Just a heads up that this his happening to me.
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Carol Eilert Sissy03
Sunday, March 22 at 11:37 PM
Debbie....I did just put half of the prepared mix--but the recipe says to use 1/2 CUP not 1/2 of ALL the prepared mix, so I was wondering is all.
I could have taken them out a bit more gooey I guess. BUT I will say that my husband loved them as did my daughter.
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Debbie Riley 2boxerfamily
Saturday, March 21 at 10:20 AM
Carol, did you put only one half of the brownie mix in your pan? If you put the whole mix it won't be done. I actually like my brownies a bit gooey, so when tested in the center with a toothpick there should be just a bit of moist brownie sticking to it. Not wet, but moist.