Peanut Butter Brookie Pie
A chocolate peanut butter pie with a peanut butter and oat cookie crust, layered with brownies and Reese's peanut butter cups, and topped with chocolate whipped cream.
Ingredients
For the Cookie Crust
- 16.5 oz. Pillsbury Ready to Bake sugar cookie dough roll
- 1/2 cup peanut butter
- 3/4 cup old fashioned rolled oats
For the Brownies
- 1 box Ghirardelli dark chocolate brownie mix
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup water
For the Cheesecake Filling
- 8 ounces cream cheese
- 1 cup peanut butter, smooth
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 2 tablespoons dark cocoa powder
- 1 teaspoon vanilla extract
For the Chocolate Whipped Cream
- 1 1/4 cup cream
- 1/3 cup powdered sugar
- 3 tablespoons cocoa powder
Add-Ins
- 10 Reese’s Peanut Butter Cups
- Chopped peanuts
Instructions
For the Cookie Crust
- Preheat the oven to 350 degrees F. Spray an 8-inch spring form pan or an 8-inch deep-dish pie pan with nonstick spray. Set aside.
- In a medium-size mixing bowl, mix together the cookie dough and the peanut butter until the peanut butter is fully incorporated. Stir in the oats.
- Press the dough into the springform pan or pie dish, making sure to push some of the dough up the sides of the pan. Alternately, you can roll the dough into a 10-inch circle and lay it into the pan. To do so, roll it out on parchment or a floured surface.
- To ensure the cookie crust holds its shape, cover the cookie crust with parchment paper and place a 6-inch cake pan on top. Refer to my video HERE on Instagram to see a tutorial.
- Bake (with the pan on the crust) for 25 minutes.
- Allow to cool completely before removing the pan and parchment.
For the Brownies
- Follow the instructions on the brownie box for an 8-inch by 8-inch pan. Allow to cool completely before adding to the pie.
For the Cheesecake Filling
- In a medium size bowl, combine the peanut butter and cream cheese and mix until combined. Mixture will be slightly thick. Set aside.
- In a stainless steel bowl, beat the whipping cream, powdered sugar, cocoa powder and vanilla on medium-high speed until still peaks form.
- Fold the whipped cream mixture into the peanut butter mixture until smooth.
For the Chocolate Whipped Cream
- In a chilled stainless steel bowl, combine the whipped cream, powdered sugar, cocoa powder and vanilla. Beat on medium-high speed until medium-stiff peaks form.
Assembly
- Spread 1/3 of the cheesecake filling over the cookie crust.
- Layer with the brownies. I cut the brownies into small pieces and placed them over the filling, patting them down into the filling a little.
- Spread another 1/3 of the cheesecake filling over the brownies.
- Cover with the Reese’s peanut butter cups. I used 8 regular size peanut butter cups and cut them in half before placing them on the filling.
- Cover the peanut butter cups with the remaining cheesecake filling.
- Cover with the chocolate whipped cream and sprinkle with remaining brownie pieces, peanut butter cup pieces, and peanuts.
- Best served cold.