Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Oreo cookies, peanut butter and brownie dessert, Pepperidge Farm, Philadelphia cream cheese, pie, powdered suager, recipe, Resses's peanut butter cups, salted creamy peanut butter, Sargento, semisweet chocolate, Thorn Apple Valley, Toll House, TruMoo milk, vanilla, Vlasic, Wesson vegetable oil, whipped topping
Words cannot describe how amazing this dessert is. If you’re a fan of peanut butter pie, you’re going to be an air conditioner for peanut butter brownie dessert (see what I did there? lol!). I have tried making and eating many versions of peanut butter pie, but this recipe takes the cake…er…pie.
Talk about taking decadence to a whole new level. Your taste buds are going to be in love with this pie. It’s so rich, creamy, and dreamy. I enjoy making this dessert during the holidays, as it’s always a big hit amongst the family. However, I try and slide it in at least a couple of times throughout the year. I’d make it every week if I could, but my waistline wouldn’t appreciate that very much.
Recipe courtesy of Tip Hero.
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Quick Tip: Sprinkle the top of this pie with coarsely chopped mini Reeses cups.