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Peanut Butter Swirl Brownie Pie

Yield one 9" pie
Pockets of peanut butter dot this chocolaty pie, calling to mind a favorite candy.


  • 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

How to Make It

  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.

Christmas with Southern Living 1997