• 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.