Best Peanut Butter Pie With Fudge Topping Recipes

PEANUT BUTTER PIE

Steps:

• Mix the cream cheese, confectioners' sugar and peanut butter together until smooth. Fold in 1/2 of the whipped topping. Spoon the mixture into the graham cracker crust.
• Place the remaining whipped topping over the top of the peanut butter mixture and garnish with the peanut butter cups. Chill for at least 2 hours or overnight before serving.

DECADENT PEANUT BUTTER PIE

Steps:

• Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
• Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
• Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

PEANUT BUTTER PIE WITH FUDGE TOPPING

Steps:

• For crust: Generously butter 9 inch glass pie plate.
• Mix all crust ingredients in medium bowl and press into plate.
• Refrigerate 1 hour.
• For filling: Beat cream cheese and peanut butter in large bowl until well blended.
• Add 1 cup icing sugar and butter and beat until fluffy.
• Beat cream in separate bowl until soft peaks form.
• Gradually add remaining 2 tblsps sugar and vanilla and beat to stiff peaks.
• Fold 1/3 of cream into peanut butter mixture to lighten.
• Gently fold in remainder.
• Spoon into crust.
• Refrigerate until firm, about 3 – 4 hours.
• For topping: Melt chocolate with cream; stir until smooth.
• Cool to lukewarm and spread over pie.
• Refrigerate until firm, about 3 – 4 hours.
• Can be prepared 1 day ahead.

PEANUT BUTTER FUDGE PIE

Steps:

• Warm hot fudge sauce slightly in microwave.
• Spread onto bottom of graham cracker crust.
• Place in freezer for 10 minutes until you assemble the rest of the pie.
• Beat together the cream cheese, peanut butter and 1 container (8oz) Cool Whip.
• Place on top of chilled hot fudge.
• Top with additional container of Cool Whip.
• Refrigerate.
• Drizzle plate with Hershey's Syrup and place a slice of pie on top to serve.
• Sometimes I only use half of the second container of Cool Whip so I can get the lid back on the pie dish. Also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd Cool Whip and put on pie when ready to serve.

NO BAKE CREAMY PEANUT BUTTER FUDGE PIE

Steps:

• In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
• Blend mixture well.
• Pour mixture into pie crust.
• Drizzle chocolate syrup on the top.
• Chill before serving.

HOT PEANUT BUTTER FUDGE TOPPING

Steps:

• Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

PEANUT BUTTER-FUDGE SWIRL PIE

Steps:

• Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
• Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
• Refrigerate 4 hours or until firm.