Peanut Butter Pie with Fudge Topping

Total Time
Prep 20 mins
Cook 0 mins

OK, so I never really grew up and I'm STILL addicted To Reese's Peanut Butter Cups...this needs to be refrigerated for 4-5 hours atleast before serving.

Ingredients Nutrition


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

Excellent! I did a couple of things differently though. I used a regular baked pie crust instead of a graham cracker crust. I pour about 1/4-1/2 cup of hot fudge over the cooled crust then chilled it in the freezer while I made the filling. I also used cool whip instead of whipping the cream and sugar (I used an 8 oz tub, reserving about 1 cup for the top). I then drizzled fudge on the top. I will definitely make this again.

junkmail November 22, 2006

WOW....this is awesome. So rich, and sinful! Easy to do and wonderful taste. I wanted more chocolate so I used chocolate graham crackers and that just made this creamy pie more decadent. Did I use enough adjectives? Needless to say we had this for dessert and for the 6 of us there was none left. My DD#3 who is a Reeseaholic...declared it the BOMB!

LAURIE September 30, 2004