"Mile-High" Peanut Butter-Brownie Pie

A few weeks ago, Heather and I were in the check-out line at Wal-Mart. We were standing there and saw the "Pillsbury recipe winners" cookbook on the rack. This pie was on the cover. It looked SO good! So, we bought the magazine, (impulse buyers that we are) and made the pie to take to a "Sushi-pajama party" we had last night with friends. The pie was the hit of the whole evening. We all had at least a piece and a half, and we all loved it especially because it hit that chocolate-peanut butter spot without being too sweet or too rich. Enjoy!!!!!

NOTE: we looked all over town for a "15.5" ounce package of the chocolate chunk brownie mix, and couldn't find it anywhere. So Heather, being as creative as she is, bought a larger size chocolate chunk brownie mix, then weighed out exactly 15.5 ounces of it on her little food scale, then proceeded as directed with the recipe. You don't want more than 15.5 ounces of the brownie mix because it will be too much batter and overflow the pie crust.

1 refrigerated pie crust (or homemade pie crust for single crust pie)

1 box (15.5 oz.) Pillsbury Chocolate Chunk Brownie Mix

1/4 cup peanut butter chips

1/3 cup vegetable oil

3 Tablespoons water

1 egg

1 (8 oz.) package cream cheese, softened

1/2 cup creamy peanut butter

1 cup powdered sugar

1 container (8 oz.) Cool Whip, thawed

2 Tablespoons peanuts, chopped

2 Tablespoons mini chocolate chips

1. Heat oven to 350. Unroll pie crust and place in ungreased 9-inch glass pie plate as directed on box for one-crust filled pie. Flute edge.

2. In a medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.

3. Bake 30-40 minutes, covering edge of crust with strips of aluminum foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.

4. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in Cool Whip. Spread mixture over brownie. Sprinkle top of pie with peanuts and chocolate chips. Refrigerate at least 30 minutes before serving. Store covered in refrigerator.