Peanut Butter Swirl Brownie Pie

Ingredients

• 15.5 ounce cheesecake swirl brownie mix 
• 0.3 cup crunchy peanut butter divided
• 2 large eggs 
• 1 cup commercial fudge topping hot
• 15 ounce piecrusts refrigerated
• 8 servings whipped cream 
• 0.3 cup vegetable oil 
• 0.3 cup water divided

Equipment

• frying pan
• sauce pan
• oven
• knife
• wire rack

Directions

1. Fit piecrust into a 9" pieplate according to package directions. Fold edges under, and flute.
2. Combine brownie mix packet, 3 tablespoons water, oil, and 1 egg; stir until well blended. Set aside.
3. Combine cream cheese filling mix packet, 2 tablespoons water, and 1 egg, stirring until smooth. Stir in 1/4 cup peanut butter.
4. Spoon half of brownie mixture into piecrust; top with small mounds of cream cheese filling. Spoon remaining brownie mixture over filling.
5. Cut through mixture in pan with a knife to create swirls.
6. Bake at 350 for 35 minutes. Cool on a wire rack.
7. Combine hot fudge topping and remaining 2 tablespoons peanut butter in a saucepan. Cook over low heat, stirring until smooth.
8. Serve pie with ice cream and hot fudge sauce.
9. Note: For brownie mix, we used Pillsbury.