Peanut Butter Fudge Pie

Submitted by Dee Fischer

"Who doesn't like Reese's Peanut Butter Cups? Well, if you don't, please do NOT make this. If you do...this pie is a must do!!!! It won't be the last one you make. This recipe is from WOMAN'S WORLD MAGAZINE 5/20/03"

 

• Ready In: 45mins
• Ingredients: 9
• Yields: 1 pie
• Serves: 8

ingredients

• 1 chocolate wafer pie crust (I buy the already made ones)

• FILLING AND TOPPING

• 1 (12 ounce) package cream cheese, at room temp
• 1 1⁄2 cups creamy peanut butter
• 1 cup sugar, plus
• 2 tablespoons sugar, divided
• 2 cups heavy cream, divided
• 1 (12 ounce) jar chocolate fudge sauce
• chocolate curls (optional)
• chopped peanuts (optional)

directions

1. FILLING: In large bowl at medium-high speed beat cream cheese, peanut butter and 1 cup sugar until light and fluffy, 4 minutes.
2. Mixture may look curdled.
3. In another bowl beat 1 cup cream until stiff peaks form.
4. Stir 1/4 of whipped cream into peanut butter mixture; fold in remaining whipped cream.
5. Spread half of mixture into crust; spread with fudge sauce.
6. Refrigerate pie and remaining peanut butter mixture until mixture is starting to get firm, about 1 hour.
7. Top pie with remaining peanut butter mixture.
8. Using spoon, softly swirl.
9. Refrigerate at least 8 hours or overnight.
10. Cover loosely after 1 hour.
11. Before serving, beat remaining cream and sugar until stiff peaks form.
12. If desired, transfer whipped cream to pastry bag fitted with star tip; pipe or spoon into mounds over pie.
13. Sprinkle with curls and peanuts if desired.