Prep: 20 min | Cook: 30 mins | Total: 50 min
With slightly sweet, smooth, and creamy peanut butter filling and fudgy brownie crust, this heavenly brownie is the best dessert you’ll ever enjoy this Thanksgiving. Everyone is crazy in love with this pie. One bite and you’ll never go back!
INGREDIENTS
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1 unbaked refrigerated single (9-inch) pie crust
1 15.5oz package brownie mix
1/4 cup peanut butter chips
1/3 cup Mott’s® Original Applesauce
3 tablespoons water
1 egg
1 8oz package cream cheese softened
1/2 cup creamy peanut butter
1 cup confectioners’ sugar
1 8oz container frozen whipped topping, thawed
2 tablespoons chopped peanuts
2 tablespoons mini semi-sweet chocolate chips
HOW TO MAKE PEANUT BUTTER PIE WITH A CHEWY BROWNIE CRUST
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In an ungreased 9-inch glass pie plate, add the pie crust according to package instruction. Then, flute the edge.
Step 3: In a bowl, add the brownie mix, peanut butter chips, apple sauce, water, and egg. To mix, stir 50 strokes.
Step 4: Transfer the batter into the unbaked pie crust.
Step 5: Place inside the preheated oven and bake for about 15 minutes. Then, cover the crust edges with aluminum foil and bake for another 15 to 20 minutes more or until the crust is golden brown and the center is set.
Step 6: Once done, remove from the oven and allow to cool for at least 20 minutes before placing in the fridge for an hour or so to cool completely.
Step 7: Meanwhile, using an electric mixer, beat the cream cheese, peanut butter, and confectioners’ sugar until smooth. Then, fold in the whipped topping. Evenly spread the mixture over the brownie and sprinkle over the peanuts and chocolate chips.
Step 8: Place the brownies inside the fridge for at least 30 minutes before serving.
Step 9: For any leftovers, cover and refrigerate.
Nutrition Facts:
Per Serving: 623 calories; 36.2 g fat; 43 mg cholesterol; 394 mg sodium; 69 g carbohydrates; 10.5 g protein
Ingredients
- 1 unbaked refrigerated single (9-inch) pie crust
- 1 15.5oz package brownie mix
- 1/4 cup peanut butter chips
- 1/3 cup Mott's® Original Applesauce
- 3 tablespoons water
- 1 egg
- 1 8oz package cream cheese softened
- 1/2 cup creamy peanut butter
- 1 cup confectioners' sugar
- 1 8oz container frozen whipped topping, thawed
- 2 tablespoons chopped peanuts
- 2 tablespoons mini semi-sweet chocolate chips
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: In an ungreased 9-inch glass pie plate, add the pie crust according to package instruction. Then, flute the edge.
Step 3: In a bowl, add the brownie mix, peanut butter chips, apple sauce, water, and egg. To mix, stir 50 strokes.
Step 4: Transfer the batter into the unbaked pie crust.
Step 5: Place inside the preheated oven and bake for about 15 minutes. Then, cover the crust edges with aluminum foil and bake for another 15 to 20 minutes more or until the crust is golden brown and the center is set.
Step 6: Once done, remove from the oven and allow to cool for at least 20 minutes before placing in the fridge for an hour or so to cool completely.
Step 7: Meanwhile, using an electric mixer, beat the cream cheese, peanut butter, and confectioners' sugar until smooth. Then, fold in the whipped topping. Evenly spread the mixture over the brownie and sprinkle over the peanuts and chocolate chips.
Step 8: Place the brownies inside the fridge for at least 30 minutes before serving.
Step 9: For any leftovers, cover and refrigerate.
