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Must Try Peanut Butter Brownie Pie
Nesting Lane Indulge
Indulge in the irresistible Peanut Butter Brownie Pie - a must-try dessert that combines rich chocolatey brownie with a creamy peanut butter filling.
5
from
31
votes
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Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
chill time
3
hours
hrs
30
minutes
mins
Total Time
4
hours
hrs
20
minutes
mins
Course
Dessert
Cuisine
American
Servings
8
Equipment
deep dish pie plate
small microwave-safe bowl
Food Processor
4
Medium Bowl
Whisk
Wire Rack
Electric Mixer
Measuring Spoons
Measuring Cup
Ingredients
1x
2x
3x
Brownie:
13
tablespoons
unsalted butter
1
cup
all-purpose flour
plus more for dusting
9
ounces
peanut butter sandwich cookies
⅓
cup
unsweetened cocoa powder
¼
teaspoon
kosher salt
2
ounces
semisweet chocolate chips
chopped
4
large
eggs
1
cup
sugar
½
cup
peanut butter chips
plus more for garnish
Peanut Butter Cream:
8
ounce
cream cheese,
at room temperature
1¼
cups
creamy peanut butter
½
cup
marshmallow creme
1
cup
heavy cream
⅓
cup
mini semisweet chocolate chips
Whipped Topping:
4
ounces
cream cheese,
at room temperature
1
cup
heavy cream
⅓
cup
sugar
Instructions
For the Brownie Layer:
Preheat the oven to 350 degrees F.
Grease a 9-inch deep-dish pie plate with 1 tablespoon of butter. Sprinkle flour on it and tap off any extra.
Put 4 tablespoons of butter in a small microwave-safe bowl. Microwave it in 30-second intervals until melted (around 1 minute).
Take peanut butter cookies and put them in a food processor. Blend them until they become fine crumbs.
Pour the melted butter into the food processor and blend until the crumbs become wet, like sand.
Press the cookie crumbs into the bottom and all the way up the sides of the pie plate.
In a medium bowl, mix together flour, cocoa powder, and salt.
In a saucepan, melt the semisweet chocolate and 8 tablespoons of butter over medium heat. Stir it constantly for about 2 minutes to avoid burning.
Add eggs and sugar to the saucepan and mix well.
Slowly add the flour mixture to the saucepan and gently fold it in until everything is well combined.
Fold in the peanut butter chips.
Pour the batter into the cookie crust.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Take it out of the oven and let it cool completely on a wire rack for about 1 hour.
For the Peanut Butter Cream:
In a medium bowl, mix together cream cheese, peanut butter, and marshmallow creme until smooth.
In a separate medium bowl, beat the heavy cream with an electric mixer until stiff peaks form (around 2 minutes).
Gently fold the whipped cream into the peanut butter mixture.
Fold in the mini chocolate chips.
Spread the mixture on top of the pie.
Chill the pie until it sets completely (around 2 hours).
For the Whipped Topping:
In a medium bowl, whisk together cream cheese, heavy cream, and sugar until stiff peaks form (around 3 minutes).
Put the whipped topping on top of the pie.
Sprinkle peanut butter chocolate chips on top.
Nutrition
Calories:
1052
kcal
Carbohydrates:
77
g
Protein:
20
g
Saturated Fat:
34
g
Trans Fat:
79
g
Cholesterol:
217
mg
Sodium:
326
mg
Fiber:
5
g
Sugar:
51
g
Tried this recipe? Let us know what you think!
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@nestinglaneindulge
or tag
#nestinglaneindulge
!