I’ll never forget the first time I made this Peanut Butter Custard Brownie Pie for my family. It was one of those chilly weekend afternoons when everyone seemed to be craving something sweet and comforting, but I didn’t want to spend all day in the kitchen. I had a box of brownie mix in the pantry, some peanut butter in the cupboard, and just enough Cool Whip in the freezer. That’s when inspiration struck—why not combine all our favorite flavors into one decadent, easy-to-make dessert?
The smell of chocolate brownies baking always draws my kids into the kitchen, noses twitching, asking, “Is it ready yet?” But the real magic happens when you pour a silky, homemade peanut butter custard over that rich brownie base. The creamy topping made with Cool Whip, cream cheese, and extra peanut butter is like the icing on the cake—only better. I still remember the way my husband’s eyes lit up at the first bite. He’s always been a sucker for anything that mixes chocolate and peanut butter, and I knew I’d struck gold with this pie.
What I love most about this recipe—besides the fact that it’s outrageously delicious and easy—is how it transforms simple pantry staples into something special. It’s the kind of dessert you whip up when guests drop by unexpectedly, or when you want to spoil your family with a treat after dinner. Plus, the layers look so impressive when you slice into it, with the fudgy brownie crust, luscious peanut butter custard, and that fluffy, dreamy topping crowned with chocolate chips and crunchy peanuts (if you want a little extra pizzazz).
If you’ve got a soft spot for chocolate and peanut butter desserts, you’ll want to save this Peanut Butter Custard Brownie Pie recipe. It’s quick enough for a weeknight, but fancy enough for special occasions—trust me, it never lasts long in our house. Don’t be surprised if your family starts requesting this one for birthdays, holidays, or just because. Go ahead, gather your ingredients, and let’s make some sweet memories together!
How to Make Peanut Butter Custard Brownie Pie
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What You’ll Need: Ingredients
- 1 box dark chocolate brownie mix
- Water (as specified on the brownie mix package)
- Oil (as specified on the brownie mix package)
- Eggs (as specified on the brownie mix package)
- 2 cups milk
- 1/4 cup butter
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup water
- 4 tablespoons corn starch
- 4 large egg yolks
- 4 tablespoons creamy peanut butter
- 3 ounces cream cheese, softened
- 2 tablespoons confectioners sugar
- 3 tablespoons creamy peanut butter (for topping)
- 8 ounces Cool Whip
- 1/8 cup chopped peanuts (optional)
- 1/8 cup mini chocolate chips (optional)
Step-by-Step Directions
- Begin by making the brownie base. Follow the instructions on your brownie mix box, using the water, oil, and eggs as directed. Spray a pie plate with non-stick spray, pour in the brownie batter, and bake as directed, removing the brownies from the oven about 5 minutes before the full baking time is up.
- While the brownies bake, set a medium saucepan over medium heat. Add the milk, butter, granulated sugar, and salt. Stir occasionally as the mixture comes to a gentle boil.
- In a separate bowl, whisk the corn starch into 1/2 cup water until smooth. Add the egg yolks and whisk again. Gradually pour this into the saucepan, whisking constantly until the mixture thickens to a custard-like consistency.
- Take the pan off the heat. Stir in 4 tablespoons of creamy peanut butter until fully blended. Allow the custard to cool for a few minutes.
- When the brownies are just set but still soft, use a large spoon to gently press the brownie down and up the sides of the pie dish, shaping a crust while it’s still warm.
- Pour the slightly cooled peanut butter custard over the brownie crust. Place the pie in the refrigerator to chill and set.
- For the topping, blend the softened cream cheese with confectioners sugar and 3 tablespoons of peanut butter until smooth. Gently fold in the Cool Whip until the mixture is creamy and fluffy.
- Spread the creamy topping evenly over the chilled custard layer.
- Top with chopped peanuts and mini chocolate chips for added crunch and chocolate flavor. Chill in the fridge until ready to serve. For a firmer texture, you can also freeze the pie for a short time before slicing.
Don’t Have Something? Try These Ingredient Swaps for Peanut Butter Custard Brownie Pie
If you’re missing an ingredient or two, don’t worry! You can swap out Cool Whip with freshly whipped cream or a dairy-free whipped topping. If you don’t have dark chocolate brownie mix, any brownie mix will do. Almond or sunflower seed butter can stand in for peanut butter, and Greek yogurt works in a pinch for cream cheese. The mini chocolate chips and peanuts are just for garnish—you can skip them or use sprinkles, toffee bits, or chopped pretzels for a fun twist.
Best Ways to Store Leftover Peanut Butter Custard Brownie Pie
To keep your Peanut Butter Custard Brownie Pie fresh, cover the pie with plastic wrap or foil and store it in the refrigerator for up to 4 days. If you prefer a firmer, ice cream pie texture, pop it in the freezer for up to two weeks. Just let it thaw for about 10 minutes before slicing so it’s easier to serve. Avoid leaving it out at room temperature since the custard and topping can soften quickly.
The Best Accompaniments for Peanut Butter Custard Brownie Pie
This pie shines with a drizzle of warm chocolate or caramel sauce over each slice. I love serving it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Pair it with a hot cup of coffee, a tall glass of cold milk, or even a peanut butter milkshake for a real treat. For gatherings, garnish each slice with extra peanuts or a sprinkle of cocoa powder for a beautiful presentation.
Mastering the Art of Peanut Butter Custard Brownie Pie
For the best results, let the brownie crust cool slightly before pouring in the custard so it holds its shape better. Stir the custard constantly while it thickens to avoid lumps. When making the topping, make sure your cream cheese is completely softened to prevent clumps. For a more intense peanut butter flavor, swirl a bit of extra peanut butter into the custard before chilling. Don’t skip chilling—the pie slices much more neatly when cold!
Seasonal Twists for Peanut Butter Custard Brownie Pie
In the fall, try adding a touch of cinnamon or pumpkin spice to the custard for a cozy twist. During summer, fold in fresh berries or sliced bananas between the brownie and custard layers. Winter holidays call for a sprinkle of crushed peppermint or a swirl of caramel in the topping. In spring, garnish with berries or edible flowers to brighten things up. Adapt this pie with whatever’s in season for a fresh take each time!
FAQs:
Can I make this Peanut Butter Custard Brownie Pie ahead of time?
Absolutely! In fact, making this pie a day in advance allows the custard and flavors to set and meld together, resulting in even better texture. Simply cover the pie and refrigerate overnight, then add any garnishes just before serving for freshness and crunch.
What’s the best way to get clean slices when serving?
For neat, attractive slices, use a sharp knife and wipe it clean between each cut. Chilling or freezing the pie before slicing helps the layers firm up, making it much easier to serve without the custard or topping sliding around.
Can I use homemade brownies instead of boxed mix?
Yes, homemade brownies work beautifully as the base for this recipe! Just make sure they’re slightly underbaked so you can press them into a crust. Adjust the baking time so they’re still soft and pliable when ready to form the crust.
How do I make this pie nut-free?
For a nut-free version, swap the peanut butter for sunflower seed butter or soy nut butter, and skip the chopped peanuts on top. Double-check all packaged ingredients to ensure they’re processed in a nut-free facility if you’re cooking for someone with allergies.
Can I substitute the Cool Whip with something else?
If you’re not a fan of Cool Whip, use freshly whipped cream or a stabilized whipped topping instead. For a dairy-free option, coconut whipped topping or another plant-based whipped cream alternative will give you that same fluffy finish without the dairy.
Is it possible to make this dessert gluten-free?
Definitely! Just use your favorite gluten-free brownie mix in place of a standard mix, and double-check that all other ingredients (like cornstarch and toppings) are certified gluten-free. The custard and topping are naturally gluten-free, so this pie is easy to adapt for gluten-sensitive guests.
Peanut Butter Custard Brownie Pie
Equipment
- medium saucepan
- medium bowl
- pie plate
Ingredients
For the Brownie Base:
- 1 box dark chocolate brownie mix
- as directed on the package water
- as directed on the package oil
- as directed on the package eggs
For the Peanut Butter Custard:
- 2 cups milk
- 1/4 cup butter
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup water
- 4 tablespoons corn starch
- 4 large egg yolks
- 4 tablespoons creamy peanut butter
- 3 ounces cream cheese softened
- 2 tablespoons confectioners sugar
- 3 tablespoons creamy peanut butter for topping
- 8 ounces Cool Whip
- 1/8 cup chopped peanuts optional
- 1/8 cup mini chocolate chips optional
Instructions
- Begin by mixing the brownie ingredients according to the instructions provided on the box. Ensure to spray your pie dish with non-stick spray before pouring the batter. Bake it following the package directions but remove it 5 minutes before the suggested time.
For the Peanut Butter Custard:
- In a medium saucepan, combine milk, butter, sugar, and salt. Bring this mixture to a boil while stirring it occasionally.
- In a separate medium bowl, mix the water and corn starch until smooth. Then incorporate the egg yolks and combine thoroughly. Gradually add this mixture into the boiling milk while stirring continuously until it attains a thick consistency.
- Once the mixture has thickened, remove it from the heat and stir in 4 tablespoons of peanut butter. Allow it to cool slightly.
- As the brownies near completion, remove them from the oven and gently press the brownie mixture into the bottom and up the sides of the pie plate using a large spoon.
- Pour the prepared peanut butter custard into the brownie crust and let the pie chill in the refrigerator.
- To prepare the topping, blend the softened cream cheese with confectioners' sugar and 3 tablespoons of peanut butter in a medium bowl. Then gently fold in the Cool Whip until everything is smooth and well-combined.
- Spread the Cool Whip mixture over the top of the chilled pie evenly.
- Finish by sprinkling chopped peanuts and mini chocolate chips on top. Chill until ready to serve, or freeze for an extra special treat.
