Peanut Butter Brownie Pie

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Peanut Butter Brownie Pie

Look. Let's get real for a minute. Tomorrow is Valentine's Day, and if you are even halfway alive you are aware that the world (and certainly the blogosphere) is exploding with pink, red, and hearts. Now don't get me wrong, I'm not a hater of Valentine's Day, I'm not making an intentional boycott of all things heart shaped here on Stephanie Cooks, I'm just getting to the real meaning of the day: CHOCOLATE. John learned early on to save the flowers and go straight for the milky chocolate goodness.

I made this dessert for my mother's birthday and I am willing to bet it was my biggest hit yet. My family raved and raved about this, and I must say I understand why. The brownie layer was dense, fudgy, and chocolate rich. The peanut butter mousse was a light contrast to the dense brownie. Paired together it was like I died and went to heaven.

One bit of advice. Use a deep pie crust. I did, and I still couldn't fit all of the peanut butter mousse on top. Which means I have a nice container full of this stuff to use up... get ready, I'm sure I'll come up with a way. OH and if you're not sick of me, one MORE bit of advice- make this for your Valentine. Show someone you love them with this. Nothing says "I love you" like rich fattening desserts... believe me on this one.

Source: Slightly adapted from What's Cookin' Chicago?

Ingredients:

1 deep dish pie crust (I used a frozen one)

• 1 15.5 oz. brownie mix
• 1/4 cup peanut butter chips
• 1/3 cup canola oil
• 3 tablespoons water
• 1 egg
• 1 package (8 oz.) cream cheese, softened
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1 container (8 oz.) whipped topping

Directions:

1- Heat oven to 350.

2- In a large bowl combine the brownie mix, egg, oil, water, and peanut butter chips. Stir well to combine and until completely incorporated.

3- Pour into pie crust, bake for 35-40 minutes, until cooked through. (Cover pie crust with tin foil after 20 minutes if it starts to burn)

4- Cool for 20 minutes, then refrigerate for an hour.

5- In a stand mixer combine the cream cheese, peanut butter, and powdered sugar. Beat until completely incorporated.

6- Fold in the whipped topping, until completely combined.

7- Top the brownie with peanut butter mousse and refrigerate at least 30 minutes before serving. Serve cold.