Peanut Butter Fudge Pie Recipe
- 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.
Reviews for Peanut Butter Fudge Pie
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When I make this wonderful pie, it is usually for a family picnic or holiday event. I make 2 or 3 at a time a few days ahead and cover and freeze them. Let the pie(s) sit out about 20 minutes before serving and refreeze any leftovers...if there are any!! Always a huge hit. I also will sometimes use crunchy peanut butter. I do not add whipped topping on the top, I just drizzle melted hot fudge all over. ENJOY!!
This was soo good and so easy and soo quick I decided to make my own crust it was a huge hit at mixer I took it to a must try!
An enormous hit with peanut butter lover's!!!
This pie is Soooo good!
This is THE MOST AMAZING dessert I have ever made! The only change I made was to whip my own whipping cream instead of using cool whip. It really does make a difference and it only takes a couple minutes.
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