1 box of brownie mix
1-2 eggs (look on brownie mix for amount)
vegetable oil (look on brownie mix for amount, usually 3/4 cup)
1 cup powdered sugar
3-4 Tbsp. peanut butter
milk (look on instant pudding directions for amount, usually 3 cups)
2 – 8 oz tubs of whip cream
Reese’s pieces candies
4-6 Reese’s peanut-butter cups cut in half
** NOTE: This recipe makes two pies **
Pre heat oven according to brownie mix directions.
Grease two pie pans using butter, dust with cocoa and shake it so the cocoa is evenly distributed in the pie pans. Tap excess cocoa out of both pans and dis-guard. Next mix brownies according to brownie package. Pour half the batter into each pie pan. Bake for 20-25 minutes or until you are able to insert a tooth pick and it comes out clean. Let brownies cool completely. While brownies are cooling mix instant pudding and put pudding in the fridge. In a small bowl mix 1 cup of powdered sugar with 3-4 Tbsp. of peanut butter until crumbs form. Once brownies are completely cooled sprinkle half of the peanut butter crumb mixture onto each pie. Next spread half of the vanilla pudding onto each pie. Spread whipped cream on top of each pie, you will not need both full tubes whipped cream, just enough to cover the pie (probably about 3/4 of each tub). Next drizzle your pie with chocolate syrup and decorate with Reese’s pieces candies and peanut butter cups. Refrigerate for an hour before serving.