Best 7 Peanut Butter Fudge Pie Recipes

PEANUT BUTTER FUDGE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

PEANUT BUTTER AND FUDGE SWIRL PIE

Steps:

• Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Spoon into crust; drizzle with fudge topping. Swirl gently with knife.
• Refrigerate 4 hours or until firm. Refrigerate leftovers.

HOT FUDGE PEANUT BUTTER PIE

Steps:

• Save 1 1/2 cups of whipped topping for the top of the pie.
• Save 2 Tablespoons each of Peanut Butter and Hot Fudge for the decorative (and tasty) drizzle on top of the pie.
• Once the cream cheese has softened to room temperature, in a bowl large enough for the ingredients, mix the Peanut Butter, Cream Cheese, and Sugar.
• Then fold in 3 cups Whipped Topping.
• Put the mixture into the Chocolate Pie Crust and spread it even to the edges.
• Using a microwave safe dish or cup, warm all but the 2 Tablespoons of Hot Fudge that you set aside in the microwave for 1 minute.
• Stir to evenly distribute the heat throughout the Hot Fudge.
• Cover the Peanut Butter mixture in the pie crust with the Hot Fudge.
• Refrigerate pie until it is time for dessert.
• Prior to pesentation, spread the 1 1/2 cups of topping over the top of the pie.
• Then, the drizzle.
• Put the Hot Fudge and Peanut Butter that you saved earlier, into two separate sandwich bags.
• Knead both to prepare for the drizzling.
• Draw straight lines across the pie with the Peanut Butter.
• Then, draw perpendicular lines across the pie wit the Hot Fudge.
• Enjoy!

NO BAKE CREAMY PEANUT BUTTER FUDGE PIE

Steps:

• In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
• Blend mixture well.
• Pour mixture into pie crust.
• Drizzle chocolate syrup on the top.
• Chill before serving.

PEANUT BUTTER-FUDGE-ICE CREAM PIE

Steps:

• In ungreased 8-inch round cake pan, spread cereal evenly. Drop ice cream by small spoonfuls on top of cereal. Rinse metal spoon with hot water; wipe dry. With back of hot spoon, spread ice cream evenly in pan, pressing down firmly and reheating spoon as needed.
• In small microwavable bowl, mix fudge topping and peanut butter until well blended. Microwave on High 20 seconds. Stir to blend; continue to microwave on High in 5-second increments until mixture can be stirred smooth and is pourable.
• Pour topping mixture into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Drizzle mixture over ice cream. Freeze until firm, at least 2 hours. Cut into wedges to serve. Reheat and serve any remaining topping with pie.

FUDGE BROWNIE PEANUT BUTTER PIE

Steps:

• 1. Mix brownie mix according to directions on the box. Spread 1/2 cup of the mix into one thawed pie crust (you can always make brownies with the rest).
• 2. Bake at 375 degrees for 15 minutes or until crust is golden brown and brownie is set.
• 3. While cooling, mix the cream cheese (mixes best if cheese softened to room temp) with the powdered sugar. Mix until creamy.
• 4. Then mix in the peanut butter until well blended. Mix in 1/2 of the tub of whipped topping until well blended.
• 5. Spread the mixture into the crust when it is completely cooled. Spread the remaining whipped topping over the filling and if you wish you can top it with miniature peanut butter cups.
• 6. Refrigerate for at least an hour and enjoy.

FUDGE PIE WITH PEANUT BUTTER SAUCE FOR VALENTINE'S DAY

Steps:

• Fudge Pie:.
• Combine chocolate wafer crumbs and 1/3 cup melted butter. Press mixture firmly.
• on bottom and up sides of a 9" pie plate.
• Bake at 350, for 6-8 minutes.
• Beat 1/2 cup butter at medium speed using an electric mixer, until creamy.
• Gradually add sugar, beating mixture until.
• blended.
• Add eggs, one at a time, beating after each.
• addition.
• Stir in melted chocolate morsels and vanilla.
• Add flour beating at low speed just until blended.
• Stir in 3/4 cup peanuts.
• Pour chocolate mixture into prepared crust.
• Bake at 350, for 28 minutes. Let cool on wire rack.
• Peanut Butter Sauce:.
• Combine brown sugar, butter, and corn syrup in a small heavy saucepan. Bring to a boil, stirring frequently.
• Stir in peanut butter and whipping cream, and.
• cook 2 minutes.
• Gradually add 1/4 of hot mixture to egg, stirring constantly.
• Add to remaining hot mixture. Cook, stirring constantly, 1 minute or until mixture reaches 160 degrees.
• Remove from heat, and add vanilla.
• Let cool.
• To serve slice pie, and place 1 slice on prepared plate.
• Top with Peanut Butter Sauce, whipped topping and additional chopped peanuts.