Description
This decadent Hot Fudge Peanut Butter Pie combines a rich chocolate cookie crust with creamy peanut butter filling and a luscious hot fudge layer. Perfectly chilled and topped with whipped cream and chopped peanut butter cups or peanuts, this no-bake pie is a deliciously indulgent dessert that’s easy to prepare.
Ingredients
Scale
Crust
- 1 1/2 cups (150 g) chocolate cookie crumbs
- 1/4 cup (60 g) unsalted butter, melted
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
Topping
- 1 cup (240 ml) hot fudge sauce
- Whipped cream (for garnish)
- Chopped peanut butter cups or peanuts (for garnish)
Instructions
- Prepare the Crust: Mix the chocolate cookie crumbs with the melted unsalted butter until well combined. Press this mixture evenly into the bottom of a 9-inch pie pan. Chill in the refrigerator for 30 minutes to set the crust firmly.
- Add Hot Fudge Layer: Slightly warm the hot fudge sauce and spread it evenly over the chilled cookie crust layer. 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 together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the stiffly whipped heavy cream to create a light, fluffy filling. Spread this peanut butter filling evenly over the hardened fudge layer in the pie crust.
- Chill: Refrigerate the assembled pie for at least 4 hours, preferably overnight, to ensure it is fully set and chilled for serving.
- Garnish and Serve: Just before serving, top the pie with whipped cream, extra hot fudge if desired, and sprinkle with chopped peanut butter cups or peanuts for added texture and flavor. Serve the pie chilled.
Notes
- Chilling times are essential for the pie to set properly; do not skip those steps.
- Use high-quality creamy peanut butter for the best flavor.
- You can replace chocolate cookie crumbs with crushed chocolate graham crackers if preferred.
- For a firmer crust, press the cookie crumb mixture firmly and chill thoroughly.
- Leftover pie should be stored covered in the refrigerator and consumed within 3 days.
