Peanut Butter Pie with Fudge Topping
"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."
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
-
Crust
- 1 cup graham cracker crumbs
- 1⁄4 cup sugar
- 1⁄4 cup butter, cut into pieces,room temperature
-
Filling
- 8 ounces cream cheese
- 1 cup creamy peanut butter
- 1 cup icing sugar
- 2 tablespoons icing sugar
- 2 tablespoons butter, room temperature
- 1⁄2 cup chilled heavy cream
- 1 tablespoon vanilla extract
-
Topping
- 1⁄2 cup whipping cream
- 6 ounces chocolate, chopped
directions
- For crust: Generously butter 9 inch glass pie plate.
- Mix all crust ingredients in medium bowl and press into plate.
- Refrigerate 1 hour.
- For filling: Beat cream cheese and peanut butter in large bowl until well blended.
- Add 1 cup icing sugar and butter and beat until fluffy.
- Beat cream in separate bowl until soft peaks form.
- Gradually add remaining 2 tblsps sugar and vanilla and beat to stiff peaks.
- Fold 1/3 of cream into peanut butter mixture to lighten.
- Gently fold in remainder.
- Spoon into crust.
- Refrigerate until firm, about 3 – 4 hours.
- For topping: Melt chocolate with cream; stir until smooth.
- Cool to lukewarm and spread over pie.
- Refrigerate until firm, about 3 – 4 hours.
- Can be prepared 1 day ahead.
Questions & Replies
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Reviews
-
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. -
This was awesome! -
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!
Tweaks
-
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.
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
