Description
This decadent Hot Fudge Peanut Butter Pie features a rich chocolate cookie crust layered with a smooth hot fudge sauce and a creamy peanut butter filling, all topped with whipped cream and crunchy peanut butter cup pieces. Perfect for peanut butter and chocolate lovers, this no-bake pie is chilled to set and ready to impress at any gathering.
Ingredients
Scale
Crust
- 1 1/2 cups (150 g) chocolate cookie crumbs
- 1/4 cup (60 g) unsalted butter, melted
Fudge Layer
- 1 cup (240 ml) hot fudge sauce, slightly warmed
Filling
- 1 cup (250 g) creamy peanut butter
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups (360 ml) heavy whipping cream, whipped to stiff peaks
Toppings
- Whipped cream, for garnish
- Chopped peanut butter cups or peanuts, for garnish
Instructions
- Prepare the Crust: Mix the chocolate cookie crumbs with melted butter until evenly combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Chill the crust in the refrigerator for 30 minutes to set.
- Add Hot Fudge Layer: Spread the slightly warmed hot fudge sauce evenly over the chilled crust. Place the pie in the freezer for 15 to 20 minutes to allow the fudge layer to firm up.
- Make the Filling: In a mixing bowl, beat the peanut butter, softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Gently fold in the whipped cream until fully incorporated, ensuring a light and fluffy texture. Spread this filling evenly over the hardened fudge layer.
- Chill: Refrigerate the assembled pie for at least 4 hours or preferably overnight to allow it to set completely and develop the flavors.
- Garnish and Serve: Before serving, decorate the pie with extra whipped cream, additional hot fudge sauce, and your choice of chopped peanut butter cups or peanuts. Serve chilled for the best taste and texture.
Notes
- The pie requires chilling and refrigerating time; plan ahead to allow for proper setting.
- For a firmer crust, you can press the crust mixture with the bottom of a glass when forming it in the pie pan.
- If hot fudge sauce is not available, you can substitute with warmed chocolate syrup, but hot fudge gives the best texture.
- To make dairy-free, substitute cream cheese and heavy cream with suitable plant-based alternatives.
- Store leftovers covered in the refrigerator for up to 3 days.
