Peanut butter and chocolate is a flavor combination we’ll never tire of, and putting it in pie form gives us another reason to delight in its over-the-top decadence.
Peanut Butter Mousse Brownie Pie
Makes 1 (10-inch) pie
Ingredients
- 1 (14.1-ounce) package refrigerated piecrusts
- 1 (18.3-ounce) box brownie mix*
- 12 ounces cream cheese, softened
- 1 cup creamy peanut butter
- ¾ cup confectioners’ sugar, sifted
- 1½ cups cold heavy whipping cream
- Garnish: chocolate curls
Instructions
- On a lightly floured surface, unroll one piecrust; lightly brush with water. Unroll remaining piecrust, and place on top, pressing to seal. Roll crusts together to a 14-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Trim excess dough to 1 inch from edge of skillet. Fold edges of dough under, and crimp as desired. Using a fork, prick bottom and sides of crust all over. Freeze until firm, 20 to 30 minutes.
- Preheat oven to 425°.
- Prepare brownie mix according to package directions for cake-like brownies. Spread batter into prepared crust.
- Bake until center is set, 30 to 35 minutes, loosely covering edges of crust with foil after 15 minutes to prevent excess browning. Let cool completely on a wire rack. Refrigerate for 1 hour.
- In a large bowl, beat cream cheese and peanut butter with a mixer at medium-low speed until smooth and creamy, stopping to scrape sides of bowl. Gradually add confectioners’ sugar, beating until smooth, stopping to scrape sides of bowl.
- Slowly add cream to cream cheese mixture, beating just until combined. Increase speed to medium-high, and beat until stiff peaks form, 1 to 2 minutes, stopping to scrape sides of bowl. Spread mixture onto brownie layer. Loosely cover, and refrigerate until firm before serving, at least 2 hours or up to 2 days. Garnish with chocolate curls, if desired.
Notes
KITCHEN TIP: To create chocolate curls, use a vegetable peeler to shave a chocolate bar into long strips.[br][br]*We used Duncan Hines Chewy Fudge Brownie Mix.
