Ingredients for Peanut Butter Fudge Pie
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup milk
- Hot Fudge
- 4-8 ounces whipped topping (Cool Whip or similar)
- Graham Cracker Crust
- 1/4 cup mini chocolate chips
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How to Make Peanut Butter Fudge Pie
- Prepare your pie crust. (Use a store-bought or homemade crust, 9-inch).
- In a medium bowl, beat 8 ounces of cream cheese until light and fluffy.
- Add 1 cup creamy peanut butter and 1/2 cup powdered sugar. Mix until well combined.
- Gradually add 1/4 cup milk while mixing until smooth and creamy.
- Gently fold in 2-4 ounces whipped topping (cool whip). Set aside.
- In a separate bowl, prepare your fudge topping. (Use your favorite recipe or a store-bought option, aiming for about 1 cup). Spread the fudge evenly onto the bottom and up the sides of the prepared pie crust.
- Pour the peanut butter mixture into the fudge-lined crust.
- Freeze for at least 2-3 hours, or until firm.
- Once firm, spread the remaining whipped topping (2-4 ounces) over the pie.
- Sprinkle generously with chocolate chips (1/4 cup mini chocolate chips recommended).
- Cover the pie and return it to the freezer for at least 30 minutes to allow the topping to set.
- Before serving, thaw the pie in the refrigerator for at least 2 hours, or at room temperature for about 1 hour, to allow it to soften.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
149g
Fat
105g
Carbs
18g
