Peanut Butter Swirl Brownie Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Pockets of peanut butter dot this chocolaty pie, calling to mind a favorite candy. Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
1 (15.5-ounce) package cheesecake swirl brownie mix |
1/4 cup plus 1 tablespoon water, divided |
1/4 cup vegetable oil |
2 large eggs |
1/4 cup plus 2 tablespoons crunchy peanut butter, divided |
1 cup commercial hot fudge topping |
vanilla ice cream |
Directions:
1. Fit piecrust into a 9 pieplate according to package directions. Fold edges under, and flute.
2. Combine brownie mix packet, 3 tablespoons water, oil, and 1 egg; stir until well blended. Set aside. Combine cream cheese filling mix packet, 2 tablespoons water, and 1 egg, stirring until smooth. Stir in 1/4 cup peanut butter.
3. Spoon half of brownie mixture into piecrust; top with small mounds of cream cheese filling. Spoon remaining brownie mixture over filling. Cut through mixture in pan with a knife to create swirls.
4. Bake at 350° for 35 minutes. Cool on a wire rack.
5. Combine hot fudge topping and remaining 2 tablespoons peanut butter in a saucepan. Cook over low heat, stirring until smooth. Serve pie with ice cream and hot fudge sauce.
6. Note: For brownie mix, we used Pillsbury.
|
|