This Brownie Bottom Peanut Butter Pie is a dreamy dessert that combines everything I love in one indulgent slice: a fudgy brownie base, a creamy peanut butter and cream cheese filling, and a fluffy whipped topping. It’s the ultimate comfort treat for chocolate and peanut butter lovers, with layers of texture and flavor in every bite. Whether it’s for a gathering or just a cozy night in, this pie never fails to impress.
Why I Love This Recipe
I love how this pie brings together the richness of brownies and the silky smoothness of peanut butter cream in one dessert. The prepared pie crust makes things easy, while the brownie mix saves time without sacrificing flavor. The whipped topping keeps it light and fluffy, so even though it’s rich, it never feels too heavy. And the best part? I can customize the toppings with whatever I have on hand—from peanut butter chips to brownie crumbs.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the brownie layer:
1 9-inch prepared refrigerated pie crust
1 standard-size box brownie mix
1/3 cup vegetable or canola oil
3 tbsp water
1 tsp vanilla extract
1 large egg
1/2 cup peanut butter chips
For the peanut butter layer:
4 oz cream cheese, softened
3/4 cup creamy peanut butter
1 cup powdered sugar
8 oz Cool Whip or whipped topping, thawed
For garnish (optional):
3–4 tbsp chocolate jimmies, chocolate chips, peanut butter chips, or brownie crumbs
Directions
Preheat and prep
I start by preheating my oven to 350°F (175°C). Then I arrange the refrigerated pie crust in a 9-inch deep dish pie plate, pressing it firmly into the bottom and sides. I crimp the edges to make it look nice.
Prepare the brownie batter
In a medium bowl, I stir together the brownie mix, oil, water, vanilla extract, egg, and peanut butter chips until well combined. If I want to make brownie crumbs for garnish, I set aside about 2 tablespoons of this batter.
Bake the brownie layer
I press the remaining brownie batter evenly into the prepared pie crust and bake for 30–35 minutes, or until the top is cracked and a toothpick inserted in the center comes out clean. I remove it from the oven and let it cool completely on a wire rack.
Bake brownie crumbs (optional)
If I saved some brownie batter, I flatten it into a small disk on a greased baking sheet and bake it for 7–8 minutes. Once cooled, I break it into crumbs to use as a garnish later.
Prepare the peanut butter layer
In a large mixing bowl, I beat the softened cream cheese, creamy peanut butter, powdered sugar, and half of the whipped topping until smooth. Then I gently fold in the rest of the whipped topping until the mixture is light and creamy.
Assemble the pie
Once the brownie base is completely cooled, I spread the peanut butter filling evenly over the top. I garnish with chocolate jimmies, chocolate chips, peanut butter chips, and brownie crumbs if I have them.
Chill and serve
I refrigerate the pie until firm—usually a few hours or overnight works best. Then I slice and serve, storing any leftovers covered in the fridge for up to one week.
Servings and timing
Servings: 8–10 slices
Prep time: 15 minutes
Bake time: 30–35 minutes (plus 7–8 minutes for optional brownie crumbs)
Cooling and chilling time: about 15–30 minutes (or overnight for best results)
Total time: about 1 hour including cooling and chilling
Variations
Sometimes I swap the peanut butter chips in the brownie base with chocolate chunks for extra richness. I’ve also tried using crunchy peanut butter in the filling for more texture. If I’m feeling fancy, I drizzle melted chocolate or warm peanut butter over the top before chilling for an extra layer of decadence. And for a twist, I’ve even made this using a chocolate cookie crust instead of pie dough—it works beautifully.
Storage/Reheating
I store the pie covered in the refrigerator for up to 7 days. It tastes best cold, so I serve it straight from the fridge. I don’t recommend freezing it since the texture of the whipped topping can change, but honestly, it rarely lasts long enough for freezing to be an issue.
FAQs
Can I use a homemade brownie recipe instead of a mix?
Yes, I’ve made it with homemade brownie batter before and it works perfectly—just use enough batter to fill the pie shell without overflowing.
Do I need to pre-bake the pie crust?
No need. The crust bakes along with the brownie layer and comes out perfectly crisp.
Can I make this ahead of time?
Absolutely. I usually make it a day in advance and let it chill overnight. The flavors blend beautifully and the filling sets up nicely.
What if I don’t have cream cheese?
The cream cheese adds a tangy richness, but if I’m out, I’ve used mascarpone or Greek yogurt as a substitute in a pinch.
Is there a dairy-free version?
Yes! I use dairy-free whipped topping, dairy-free cream cheese, and plant-based chocolate chips. Just make sure your brownie mix is also dairy-free.
Conclusion
This Brownie Bottom Peanut Butter Pie is my go-to dessert when I want to impress without stress. It’s sweet, creamy, chocolatey, and completely irresistible. Whether I’m making it for a party, holiday, or just because I want something indulgent, it always delivers bold flavor and comforting satisfaction.
Print
Brownie Bottom Peanut Butter Pie
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour (plus chilling)
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Brownie Bottom Peanut Butter Pie is a decadent, layered dessert featuring a fudgy brownie base, creamy peanut butter filling, and light whipped topping. It’s an easy-to-make showstopper that blends rich chocolate with smooth peanut butter in every irresistible bite.
Ingredients
- 1 9-inch prepared refrigerated pie crust
- 1 standard-size box brownie mix
- 1/3 cup vegetable or canola oil
- 3 tbsp water
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup peanut butter chips
- 4 oz cream cheese, softened
- 3/4 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz Cool Whip or whipped topping, thawed
- 3–4 tbsp chocolate jimmies, chocolate chips, peanut butter chips, or brownie crumbs (optional for garnish)
Instructions
- Preheat oven to 350°F (175°C). Fit pie crust into a 9-inch deep dish pie plate, pressing into bottom and sides. Crimp edges.
- In a bowl, mix brownie mix, oil, water, vanilla, egg, and peanut butter chips until combined. (Optional: set aside 2 tbsp for brownie crumb garnish.)
- Press remaining batter into pie crust and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- If making brownie crumbs, flatten reserved batter onto a greased baking sheet and bake for 7–8 minutes. Cool and crumble.
- In a mixing bowl, beat cream cheese, peanut butter, powdered sugar, and half of whipped topping until smooth. Gently fold in remaining whipped topping.
- Spread peanut butter mixture over cooled brownie base. Garnish with chocolate chips, jimmies, or crumbs as desired.
- Chill for several hours or overnight until firm. Slice and serve cold. Store covered in fridge for up to 7 days.
Notes
- Swap peanut butter chips for chocolate chunks in the brownie base.
- Use crunchy peanut butter for texture in the filling.
- Drizzle with melted chocolate or peanut butter for extra decadence.
- Try a chocolate cookie crust instead of pie dough for a twist.
- Use dairy-free alternatives for a plant-based version.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
