This Brownie Bottom Peanut Butter Pie is no ordinary peanut butter pie recipe! It features a thick, fudgy layer of peanut butter-laced brownies, topped with a mountain of creamy, rich, mousse-y peanut butter pie filling. My Brownie Bottom Peanut Butter Pie is next-level for my chocolate + peanut butter lovers'!
Arrange pie crust in a 9-inch deep dish pie plate, and crimp or scallop the edges.
In a medium bowl, combine brownie mix, oil, water, vanilla, egg, and peanut butter chips, stirring until mixed.
If desired, set aside 2 tbsp. brownie batter to bake separately if you'd like to have brownie crumbs for garnish on the pie. We'll come back to that.
Press the brownie batter evenly into the pie crust.
Bake at 350 degrees for 30-35 minutes, or until edges and top look crackled, and a toothpick inserted near the center comes out clean.
Remove from oven to a wire rack to cool completely.
If you chose to set aside 2 tbsp. brownie batter, flatten it into a small disk on a greased cookie sheet, and bake for 7-8 minutes, or until it appears set.
Remove from oven to a wire rack to cool completely. Break into crumbs.
Meanwhile, prepare peanut butter filling.
In a large mixing bowl, combine cream cheese, peanut butter, powdered sugar, and half the whipped topping (eyeball it), beating until smooth.
Fold in remaining whipped topping.
Spread evenly over brownie layer in the pie crust.
Sprinkle with chocolate jimmies, chocolate chips, peanut butter chips, and brownie crumbs for garnish, if desired.
Chill in the refrigerator until firm. Cut and serve.
Store covered in the refrigerator for about a week.