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Peanut Butter Fudge Pie

 Peanut Butter Fudge Pie
Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.
8 ServingsPrep: 25 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup plus 2 tablespoons creamy peanut butter, divided
  • 1/2 cup sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1 chocolate crumb crust (8 inches)
  • 2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided


  • In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut
  • butter and sugar. Fold in 3 cups whipped topping; spoon into crust.
  • In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30
  • seconds. Pour over peanut butter layer and spread to edges of crust.
  • Refrigerate for 2 hours.
  • Spread remaining whipped topping over pie. Cut into slices. Place the
  • remaining hot fudge topping and peanut butter in two separate
  • plastic bags. Cut a small hole in the corner of each bag; pipe
  • topping and peanut butter over each slice of pie.
  • Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 685 calories,

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Peanut Butter Fudge Pie (continued)

Nutritional Facts: 42 g fat (18 g saturated fat), 31 mg cholesterol, 394 mg sodium, 63 g carbohydrate, 4 g fiber, 14 g protein.