Mile High Peanut Butter Brownie Pie

Did I say I didn't like pie? I didn't mean it! I take it back! I've actually said I don't like pie, my entire life. But that all changed instantly when I saw this recipe. I just couldn't resist. Oh my! It is heavenly. Absolutely heavenly. It is a MUST MUST MUST try. We loved it so much, I made one the next day for my in-laws. I'm thinking I'll have to adapt this to other flavors in the future. As a warning, this does take some time, so plan ahead!

MILE HIGH PEANUT BUTTER BROWNIE PIE

Pie Crust (you can use a pre-made crust, but that hurts my ego!)
1 3/4 c. flour
3/4 c. shortening
3-5 T. water
1/4 tsp. baking powder
1/4 tsp. salt

Brownie Filling (you can also use a brownie mix, but c'mon, you can do this!)
1/4 c. butter, melted
1/2 c. sugar
1/2 tsp. vanilla
1 egg
1/4 c. flour
1/6 c. cocoa (I'm halving a full brownie recipe, thus the 1/6th)
1/8 tsp. baking powder
1/8 tsp. salt
1/4 c. peanut butter chips

Creamy-Dreamy Topping
4-oz. cream cheese, softened
1/4 c. creamy peanut butter
1/2 c. powdered sugar
1 c. prepared whipping cream (ok, you can use that frozen whipped topping stuff, but really you should whip your own. Just buy a carton of liquid whipping cream, add sugar to taste and whip with your hand mixer until soft peaks form....it's MUCH MUCH better)
Chocolate and peanut butter chips for decoration
 


DIRECTIONS:

Pie Crust
Combine flour and shortening, cut with fork. Add water, baking powder and salt. Mix until dough forms. Roll out on floured surface to desired thickness (I don't like mine too thick). Place in greased pie tin and cut excess dough off edge of pan. Flute edges of pie crust with fingers (I'm wishing I had pictures of this now...I'll take some process pictures, next time I make it).

Brownie Filling
Blend butter, sugar and vanilla. Add egg. Beat with wooden spoon. Combine flour, cocoa, baking powder and salt. Gradually blend into egg mixture. Blend in peanut butter chips. Pour into eagerly awaiting pie crust.

Bake 30-40 minutes at 350 degrees. After the first 20 minutes, cover the crust with foil to avoid overcooking crust. (You just need to cook until brownie is set, but it's ok if it's a little gooey in the middle.)

Cool 20 minutes on counter top. Then refrigerate for 1 hour until it's completely cooled.

Creamy Dreamy Topping
In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. 

Spread mixture over brownie. Sprinkle with chocolate and peanut butter chips. I also used chocolate curls, by grating a chocolate bunny we had left over from Easter. You can also put peanuts on top, but I passed.

Refrigerate 30 minutes before serving. Store covered in refrigerator.

Click here for a printable version of this recipe.