Hot Fudge Peanut Butter Pie
Description
Peanut butter and chocolate lovers will thank you for making this rich, decadent, yummy easy to make pie. The hardest part is waiting for it to finish in the refrigerator.
Ingredients
Crust:
2 c. chocolate graham crackers
1/4 c. sugar
6 T. butter
Filling:
1 c. peanut butter
8 oz. package cream cheese, at room temperature
12 oz. Cool Whip, thawed and divided
11.75 oz. jar hot fudge topping, divided
1/2 c. sugar
Topping:
2 T. hot fudge
2 T. peanut butter
remaining Cool Whip
Directions
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Preheat oven to 325 degrees F.
Melt butter in a bowl in the microwave.
Place the chocolate graham crackers in a large zip bag; zip bag closed; crush with a spoon or rolling pin until tiny granular particles about the size of a pea form.
In a bowl, combine the melted butter, sugar and chocolate graham crackers crumbs. Press into into a 9 inch buttered pie/tart pan, covering all sides. Bake for 10 minutes.
In a large bowl, use a hand mixer to beat together the peanut butter, cream cheese, and sugar until creamy.
Fold in 3 c. Cool Whip; gently mix until thoroughly combined. Spoon mixture into the pie shell. Use a spatula to smooth the mixture to the edges of the pie.
Remove 2 T. hot fudge from the jar and reserve it in a zip-loc bag for later use.
Heat remaining hot fudge according to the package directions.
Spread it on top of peanut butter layer. Refrigerate pie until serving time.
When ready to serve, use your hands to knead the hot fudge in the bag; cut tiny hole in corner at the bottom of the bag; pipe over pie.
Repeat the with 2 T. of peanut butter to pipe on the pie going in the opposite direction.
Garnish the pie edges with the remaining Cool Whip.
12 servings.