Peanut Butter Brownie Pie

Peanut Butter Brownie Pie

1 box chocolate chunk brownie mix
1/4 cup peanut butter chips
1/3 cup vegetable oil
3 tablespoons water
1 egg
1 - 8 oz. cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1 - 8 oz. container frozen whipped topping, thawed
2 tablespoons chopped peanuts
2 tablespoons mini semi-sweet chocolate chips
1 refrigerated pie crust, softened according to package

Heat oven to 35o degrees. Unroll pie crust and place in an ungreased 9-inch glass pie plate. Flute edges. In a medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with a spoon. Pour batter into prepared crust. Bake 30 to 40 minutes, covering edge of crust with foil after 15 to 20 minutes of baking, until center of brownie is set. Cool slightly, about 20 minutes. Refrigerate for 1 hour or until completely cool. In a medium bowl, beat cream cheese, peanut butter and powdered sugar with an electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with chopped peanuts and mini chocolate chips. Refrigerate an additional 30 before serving.