Butternut Brownie Pie Recipes

Steps:

• For the brownie: Preheat the oven to 350 degrees F.
• Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
• Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
• Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
• For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
• For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

Steps:

• Preheat oven to 300°F.
• Lightly grease or spray with cooking spray a 9" pie plate.
• In large mixing bowl, beat egg whites and baking powder until soft peaks form.
• Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
• Using a rubber scraper, fold in graham crackers and pecan pieces.
• Spoon into pie plate.
• Bake 30 minutes or until wooden pick inserted in center comes out clean.
• Cool completely on wire rack.
• In chilled small bowl using chilled beaters, beat cream just until it begins to thicken.
• Add remaining 1/4 cup of sugar and vanilla and continue beating until stiff peaks form, taking care not to overbeat.
• Top pie with whipped cream.
• Sprinkle with pecans and refrigerate until served.

Steps:

• Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
• In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
• Bake 30 to 40 minutes, covering edge of crust with strips of 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.
• In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.

Steps:

• Heat oven to 300 degrees F (150 degrees C). Lighty grease a 9 inch pie plate.
• In a large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
• Break graham crackers into 1 inch pieces. Fold graham crackers and pecan halves into the whipped egg mixture. Spoon into pie plate.
• Bake pie for 30 minuntes, or until wooden pick inserted in center comes out clean. Cool the pie to room temperature on a wire cooling rack.
• In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add the remaining 1/4 cup sugar and the vanilla to the cream, and continue beating until stiff peaks form. Do not overbeat. Place the flavored whipped cream on top of the cooled pie. Sprinkle pecans on the top, and refrigerate until served.

Steps:

• Mix everything except for pie crust with whisk.
• Pour into crust.
• Bake in preheated oven at 425° for for 15 minutes.
• Lower temperature to 325° and bake for 45 more minute.

Steps:

• Heat oven to 300 degrees F (150 degrees C). Lighty grease a 9 inch pie plate.
• In a large mixing bowl, beat egg whites and baking powder until soft peaks form. Add cream of tartar, beating constantly. Add 1 cup of the sugar, a tablespoon at a time, beating constantly until stiff peaks form.
• Break graham crackers into 1 inch pieces. Fold graham crackers and pecan halves into the whipped egg mixture. Spoon into pie plate.
• Bake pie for 30 minuntes, or until wooden pick inserted in center comes out clean. Cool the pie to room temperature on a wire cooling rack.
• In chilled small bowl using chilled beaters, beat cream just until it begins to thicken. Add the remaining 1/4 cup sugar and the vanilla to the cream, and continue beating until stiff peaks form. Do not overbeat. Place the flavored whipped cream on top of the cooled pie. Sprinkle pecans on the top, and refrigerate until served.