Brownie Bottom Peanut Butter Cream Pie
This easy to make Brownie Bottom Peanut Butter Cream Pie is the perfect combination of a decadent chocolate brownie base with a light, fluffy and delicious peanut butter cream topping.
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Servings: 12 servings
Calories: 509kcal
Ingredients
Brownie Base
- 1 brownie mix
- ⅓ cup water
- ⅓ cup oil
- 1 egg
Peanut Butter Cream Layer
- 1 cup peanut butter
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon vanilla
- 1 ½ cups powdered sugar
- 1 large tub cool whip divided
Garnish - optional
- crushed peanuts optional
- chocolate sauce
- reserved cool whip
Instructions
- Preheat oven to 350˚F and grease a 9" springform pan. Set aside all ingredients for this recipe.
Brownie Base
- Prepare brownie mix according to package directions. Or alternately use my Homemade Brownie Recipe! (in this case omit the water, oil and egg above and use the ingredients in my recipe)
- Allow brownie to cool completely.
Peanut Butter Cream Layer
- Beat peanut butter, sour cream, mayonnaise and vanilla together well. Gradually add the powdered sugar.
- Once blended, fold in 3/4 tub cool whip and reserve the rest for topping. Or you can fold in the entire tub - your choice.
- Pour onto cooled brownie layer and refrigerate or freeze until ready to serve. (Refrigerate for at least 2 hours or freeze for 1 hour before serving)
- Garnish with Chocolate sauce, crushed peanuts and reserved cool whip to your liking.
Notes
Calories calculated without garnish.
Calorie count is an estimate and will vary based on ingredients and cooking methods used.
Nutrition
Calories: 509kcal