Mile high peanut-butter brownie pie

It's easier then it may sound. Robin made this and OMG it's the BEST dessert ever!!! so yummy and gooey too.....

1 refrigerated pie crust-softened as directed on box

1 box (aprox 15.5 oz) pillsbury chocolate chunk brownie mix....

( we couldn't find this and used a generic chunky brownie mix that was about 20 oz)

1/4 cup peanut butter chips

1/3 cup vegetable oil

3 tablespoons water

1 egg

1 pack (8oz) cream cheese, softened

1/2 cup creamy peanut butter

1 cup powdered sugar

1 80z frozen whipped topping, thawed

2 tablespoons peanuts- chopped

2 tablespoons mini chips- semi-sweet chocolate.

Heat oven to 350 degrees. Unroll pie crust; place in greased 9 inch glass pie plate as directed on box for one crust filled pie - flute edge.

in medium bowl ,stir brownie mix, peanut butter chips, oil, water and egg. 50 strokes with a spoon. Pour batter into crust-lined pie plate.

Bake 30-40 minutes, covering edge of crust with strips of foil after 15-20 minutes . Refrigerate 1 hour or until completely cooled.

in medium bowl, beat cream cheese, peanut butter, & powdered sugar with electric mixer on medium speed until smooth. fold in whipped topping.

spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in frig'.