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.
Peanut Butter Fudge Pie
Watch How to Make Peanut Butter Fudge Pie
Peanut Butter Fudge Pie
Prep Time
25 min
Yield
8 servings
Ingredients
- 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 (9 inches)
- 2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided
Directions
- 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.
Nutrition Facts
1 slice: 685 calories, 42g fat (18g saturated fat), 31mg cholesterol, 394mg sodium, 63g carbohydrate (38g sugars, 4g fiber), 14g protein.
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