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Peanut Butter Brownie Pie

 Peanut Butter Brownie Pie
Love chocolate and peanut butter? A brownie crust paired with a rich, creamy filling celebrates the classic combo in all its lusciousness! Fluffy whipped topping sprinkled with peanuts makes it extra indulgent.
10 ServingsPrep: 20 min. Bake: 20 min. + chilling


  • 1 package (10-1/4 ounces) fudge brownie mix (8-inch square pan size)
  • 1/4 cup water
  • 1/4 cup canola oil
  • 1 egg
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1-3/4 cups 2% milk
  • 1/3 cup creamy peanut butter
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 tablespoons chopped salted peanuts


  • In a large bowl, combine the brownie mix, water, oil and egg until
  • blended. Spread into a greased 9-in. pie plate.
  • Bake at 325° for 12 minutes. Using a metal spatula, spread batter
  • up sides of pie plate. Bake 8-13 minutes longer or until toothpick
  • inserted near the center comes out clean. Cool completely on a wire
  • rack.
  • Meanwhile, in a small saucepan, combine pudding mix and milk. Cook
  • and stir over medium heat until mixture comes to a boil. Cook and
  • stir 1-2 minutes longer or until thickened. Remove from the heat;
  • stir in peanut butter until blended. Transfer to a small bowl. Cover
  • and refrigerate until chilled.

2 of 2

Peanut Butter Brownie Pie (continued)

Directions (continued)

  • Pour into brownie crust. Spread with whipped topping; sprinkle with
  • peanuts. Chill for 2 hours before serving.
  • Yield: 10 servings.
Editor's Notes: If you prefer, use instant pudding for the cooked pudding. Beat the milk, pudding mix and peanut butter together for 1 minute; let stand for 5 minutes. Pour into the cooled brownie crust and proceed as recipe directs. Make Ahead: Pie can be made the day before serving. Store in the refrigerator.
Nutritional Facts: 1 piece equals 354 calories, 19 g fat (7 g saturated fat), 25 mg cholesterol, 240 mg sodium, 39 g carbohydrate, 1 g fiber, 6 g protein.
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