Brownie Bottom Peanut Butter Pie

From above this looks like a typical cream pie. It's topped with peanut butter and chocolate peanut butter. Yummy, but nothing too exciting...

But you decide get a better look and realize that it's a light and creamy peanut butter pie atop a layer of rich dark chocolate brownie. Now, it has your full attention!

Then, you take a slice and see there are even more surprises. The rich brownie layer is spotted with bits of peanut butter chips. This pie is also sitting on a crumbly Oreo crust. Not just any Oreo crust, though... it's a Peanut butter Oreo crust.

For a peanut butter/chocolate lover, this isn't just a slice of pie, it's a pure slice of creamy, delicious heaven!

-Jess

Brownie Bottom Peanut Butter Pie

Pie Recipe from Tracey's Culinary Adventures

Pie inspired by Pillsbury

My original recipe for Dark Chocolate Brownies

Printable Recipe

Ingredients-

For Oreo crust-

1 package Oreo cookies - I used peanut butter oreos

¼ cup butter, melted

For the brownie layer-

½ cup butter, melted

¾ cup sugar

¾ cup brown sugar

1 Tbsp. vanilla

2 eggs

¾ cup flour

½ cup cocoa - I use Hershey's special dark

½ tsp. salt

½ cup peanut butter chips

For peanut butter layer-

8 oz cream cheese, room temperature

1 cup powdered sugar

1 tsp. salt

1½ cups creamy peanut butter

1 Tbsp. vanilla

2 cups heavy whipping cream

Preparation-

For Oreo crust-

Process cookies in a food processor, or place in a ziplock bag and mash with a rolling pin until cookies reach a crumbled consistency. Mix cookie crumbles with melted butter. Press evenly into bottom of a 10-inch springform pan.

For brownie layer-

Preheat oven to 350°F.

Cream melted butter, both sugars, and vanilla. Add eggs one at a time, mixing well after each. In a seperate bowl, combine flour, cocoa and salt. Add to butter mixture, mixing well. Stir in peanut butter chips.

Pour brownie mix over cookie crust. Bake in preheated oven for 35-40 minutes. Cool while making peanut butter filling.

For peanut butter layer-

Beat cream cheese, sugar and salt until light and fluffy. Add peanut butter and vanilla, mix thoroughly.

In a seperate chilled bowl whip heavy cream to soft peaks. Mix 1/3 of whipped cream into peanut butter mixture to lighten it. Fold in remaining 2/3 whipped cream. Spread peanut butter filling evenly over cooled brownie layer. Freeze uncovered for 4 hours before serving.

For the peanut butter topping melt some peanut butter - as much as you'd like- in a microwavable bowl. Pour into zip lock baggy, snip of end and drizzle over pie. For a chocolate drizzle add a little cocoa - as much as you'd like- to melted peanut butter (you may have to microwave it again as the cocoa will thicken it slightly). Pour into baggy, snip off end and drizzle over pie.

Store pie covered in fridge.

-Enjoy!!