Chocolate Peanut Butter Pie

“I got this recipe in my culinary arts class and it was simply delicious. It's quick, rich and creamy! My family eats it up in no time! Note: I've made this with fat free cream cheese and light whipped topping and it works just as well:)”
READY IN:
15mins
YIELD:
1 pie
UNITS:
Metric

Ingredients Nutrition

  • 1 chocolate cookie pie crust (store bought or make your own)
  • 236.59 ml creamy peanut butter
  • 226.79 g package cream cheese (softened)
  • 118.29 ml sugar
  • 340.19 g container whipped topping
  • 333.10 g container hot fudge
  • Garnish
  • 29.58 ml hot fudge
  • 29.58 ml creamy peanut butter
  • 2 small ziploc bags

Directions

  1. In bowl beat peanut butter, cream cheese and sugar together.
  2. Fold in 3 cups whipped topping.
  3. Smooth mixture into pie shell.
  4. Cover mixture with layer of hot fudge.
  5. Refrigerate until serving.
  6. When serving:.
  7. spread rest of whipped topping over top of hot fudge.
  8. Take 2 tablespoons hot fudge in bag and knead until soft (easy to dribble over pie).
  9. Do the same with 2 tablespoons peanut butter.
  10. Cut corner of fudge bag and drizzle over pie.
  11. Repeat with peanut butter.

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