Brownie Bottom Peanut Butter Pie

Recipe from Sugar High,

For Oreo crust-
1 package Oreo cookies - I used peanut butter oreos
¼ cup butter, melted

For the brownie layer-
½ cup butter, melted
¾ cup sugar
¾ cup brown sugar
1 Tbsp. vanilla
2 eggs
¾ cup flour
½ cup cocoa - I use Hershey's special dark
½ tsp. salt
½ cup peanut butter chips

For peanut butter layer-
8 oz cream cheese, room temperature
1 cup powdered sugar
1 tsp. salt
1½ cups creamy peanut butter
1 Tbsp. vanilla
2 cups heavy whipping cream


For Oreo crust-
Process cookies in a food processor, or place in a ziplock bag and mash with a rolling pin until cookies reach a crumbled consistency. Mix cookie crumbles with melted butter. Press evenly into bottom of a 10-inch springform pan.

For brownie layer-
Preheat oven to 350°F.

Cream melted butter, both sugars, and vanilla. Add eggs one at a time, mixing well after each. In a seperate bowl, combine flour, cocoa and salt. Add to butter mixture, mixing well. Stir in peanut butter chips.

Pour brownie mix over cookie crust. Bake in preheated oven for 35-40 minutes. Cool while making peanut butter filling.

For peanut butter layer-
Beat cream cheese, sugar and salt until light and fluffy. Add peanut butter and vanilla, mix thoroughly.

In a seperate chilled bowl whip heavy cream to soft peaks. Mix 1/3 of whipped cream into peanut butter mixture to lighten it. Fold in remaining 2/3 whipped cream. Spread peanut butter filling evenly over cooled brownie layer. Freeze uncovered for 4 hours before serving.

For the peanut butter topping melt some peanut butter - as much as you'd like- in a microwavable bowl. Pour into zip lock baggy, snip of end and drizzle over pie. For a chocolate drizzle add a little cocoa - as much as you'd like- to melted peanut butter (you may have to microwave it again as the cocoa will thicken it slightly). Pour into baggy, snip off end and drizzle over pie.

Store pie covered in fridge.