Peanut Butter Brownie Pie

I made myself a Mother’s Day pie yesterday.  I’m sure someone in my very sweet family would have done it for me, but I was itching to do something.  I hadn’t planned on sharing it here, but it turned out really well.  I combined a couple of recipes and did some tweaking, so I’m claiming it as my own. 

1 (9 inch) pie crust (I can’t make them better than Marie Callendar, so I use hers, frozen)

1/3 cup peanut butter

3/4 cup powdered sugar

1 cup chocolate chips

1/4 cup butter

1 (14 ounce) can sweetened condensed milk

1/2 cup Bisquick

2 eggs or 1/2 cup egg substitute

Preheat oven to 375.  Poke the pie crust a few times with a fork, then bake for 10 minutes.  Reduce oven temperature to 325.  Cool crust.  Mix peanut butter and powdered sugar with a fork until combined and crumbly.  Spread evenly in the bottom of the cooled crust.  Melt chocolate chips with butter in the microwave until smooth, stirring at least every 30 seconds.  Combine chocolate with the remaining ingredients in mixer bowl and mix until smooth.  Pour gently over peanut butter into crust.  Bake about 40 minutes, or until middle is set.  Cool.  Serve with ice cream or whipped cream. 

I think this would also be good using other flavors of chips – maybe vanilla or even peanut butter.

One note about the chocolate filling…mine didn’t all fit in the crust.  I poured it into a couple of mini pie pans, sprayed with nonstick pan spray.  That works out well in my house, since we have one that hates the chocolate/peanut butter combo.  I know, but the DNA test proved she actually is mine.

Enjoy and I hope yours lasts longer than mine did…here’s a photo of the last piece!

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