Description
This Hot Fudge Peanut Butter Pie is a decadent, no-bake dessert that combines creamy peanut butter and luscious hot fudge within a crunchy graham cracker crust. Perfect for peanut butter lovers craving a rich and indulgent treat, this pie is easy to make and impressively delicious.
Ingredients
Scale
Crust
- 1 9-inch graham cracker crust
Filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 8 oz. package cream cheese, softened
- 1 cup heavy cream
Topping
- 1 cup hot fudge sauce
Instructions
- Mix peanut butter and cream cheese: In a medium bowl, combine the creamy peanut butter and softened cream cheese, stirring until the mixture is smooth and well-blended with no lumps.
- Add powdered sugar: Gradually add the powdered sugar to the peanut butter mixture, mixing thoroughly until fully incorporated and smooth.
- Whip heavy cream: In a separate bowl, whip the heavy cream using a mixer until stiff peaks form, ensuring a light and fluffy texture.
- Fold whipped cream into peanut butter mixture: Gently fold the whipped cream into the peanut butter and cream cheese mixture with a spatula until combined evenly and fluffy.
- Spread hot fudge on crust: Pour half of the hot fudge sauce into the bottom of the graham cracker crust and spread it evenly to create a rich base layer.
- Add peanut butter filling: Spoon the peanut butter mixture over the hot fudge layer in the crust, smoothing the surface with a spatula for an even layer.
- Drizzle remaining fudge and swirl: Drizzle the remaining hot fudge sauce on top of the peanut butter layer and gently swirl using a knife or spatula for a marbled decorative effect.
- Chill to set: Refrigerate the pie for at least 4 hours or preferably overnight to allow it to firm up and develop flavors before serving.
Notes
- Use a store-bought graham cracker crust to save preparation time.
- Ensure the cream cheese is softened to room temperature for smoother mixing.
- For a lighter texture, do not overmix the whipped cream when folding it into the peanut butter mixture.
- The pie can be stored covered in the refrigerator for up to 3 days.
- For extra crunch, consider adding chopped peanuts or peanut butter cups on top before chilling.
