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
