Peanut Butter Mousse Brownie Pie
Makes 1 (10-inch) pie
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 (18.3-ounce) box brownie mix*
  • 12 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • ¾ cup confectioners’ sugar, sifted
  • 1½ cups cold heavy whipping cream
  • Garnish: chocolate curls
  1. On a lightly floured surface, unroll one piecrust; lightly brush with water. Unroll remaining piecrust, and place on top, pressing to seal. Roll crusts together to a 14-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Trim excess dough to 1 inch from edge of skillet. Fold edges of dough under, and crimp as desired. Using a fork, prick bottom and sides of crust all over. Freeze until firm, 20 to 30 minutes.
  2. Preheat oven to 425°.
  3. Prepare brownie mix according to package directions for cake-like brownies. Spread batter into prepared crust.
  4. Bake until center is set, 30 to 35 minutes, loosely covering edges of crust with foil after 15 minutes to prevent excess browning. Let cool completely on a wire rack. Refrigerate for 1 hour.
  5. In a large bowl, beat cream cheese and peanut butter with a mixer at medium-low speed until smooth and creamy, stopping to scrape sides of bowl. Gradually add confectioners’ sugar, beating until smooth, stopping to scrape sides of bowl.
  6. Slowly add cream to cream cheese mixture, beating just until combined. Increase speed to medium-high, and beat until stiff peaks form, 1 to 2 minutes, stopping to scrape sides of bowl. Spread mixture onto brownie layer. Loosely cover, and refrigerate until firm before serving, at least 2 hours or up to 2 days. Garnish with chocolate curls, if desired.
KITCHEN TIP: To create chocolate curls, use a vegetable peeler to shave a chocolate bar into long strips.

*We used Duncan Hines Chewy Fudge Brownie Mix.
Recipe by Southern Cast Iron at