Cool down with frozen Peanut Butter Brownie Pie


Looking for a great dessert for a hot summer’s night?

Home cook Susan Hunter’s Frozen Peanut Butter Pie will get your tastebuds going! Who doesn’t love the combination of chocolate and peanut butter? Well imagine it frozen atop a brownie crust! Try sprinkling chopped nuts on the top of the pie to add the perfect crunch.

See step-by-step photos of Susan’s recipe plus thousands more from home cooks nationwide at:

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“It is so amazing. Your whole family will love you!”

Susan Hunter, Tyrone, Pa. (pop. 5,477)

Peanut Butter Brownie Pie

1 box brownie mix

1/2 stick butter

1 egg


2 c whipped topping

1/2 c powdered sugar

3/4 c peanut butter


4 chopped Reese’s Peanut Butter Cups

1/2 c hot fudge ice cream topping

Preheat oven to 350F. Grease a springform pan or pie pan with butter.

Melt butter and mix with brownie mix. Add egg and combine.

Bake in oven for about 15 to 20 minutes (it will still be wet). Let cool for about 20 min. With buttered fingertips, press the brownie to make a rim in the pan (make sure it is cooled to the touch). Remove from the springform pan and slide it onto a plate. If you are using a pie pan, leave it in the pan.

While the crust is cooling, cream together powdered sugar and peanut butter. Then, add whipped topping and whisk. The mixture will be thick.

With a spatula, fill the crust with the filling. Take 4 Reese’s Peanut Butter Cups and chop into little pieces (freezing first makes it easier to chop). Sprinkle the chopped pieces on top of the filling.

Place 2 tbsp of hot fudge sundae topping and into the microwave for about 30 seconds. Drizzle it over the top of the peanut butter pieces and filling.

Place a piece of plastic over the pie and freeze for about 3 hours.

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