Description
This rich and creamy Hot Fudge Peanut Butter Pie features a chocolate cookie crumb crust layered with warm hot fudge and a luscious peanut butter cream cheese filling. Whipped cream and peanut butter cups or chopped peanuts add the perfect finishing touch to this no-bake dessert that’s perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups (150 g) chocolate cookie crumbs
- 1/4 cup (60 g) unsalted butter, melted
Filling
- 1 cup (250 g) creamy peanut butter
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups (360 ml) heavy whipping cream, whipped to stiff peaks
Assembly and Garnish
- 1 cup (240 ml) hot fudge sauce
- Whipped cream (for topping)
- Chopped peanut butter cups or peanuts (for garnish)
Instructions
- Prepare the Crust: Mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Chill in the refrigerator for 30 minutes to set.
- Add Hot Fudge Layer: Slightly warm the hot fudge sauce to make it spreadable. Evenly spread the warm hot fudge over the chilled cookie crust. Place the pie in the freezer for 15–20 minutes to firm up the fudge layer.
- Make the Filling: In a mixing bowl, beat the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream until fully incorporated. Spread the peanut butter filling evenly over the chilled fudge layer.
- Chill: Refrigerate the assembled pie for at least 4 hours or preferably overnight to allow the filling to set securely.
- Garnish and Serve: Before serving, add dollops of whipped cream, drizzle extra hot fudge sauce if desired, and sprinkle chopped peanut butter cups or peanuts on top. Serve the pie chilled for the best flavor and texture.
Notes
- Ensure the cream cheese and peanut butter are softened to avoid lumps in the filling.
- If the hot fudge sauce is too thick to spread, warm it gently in the microwave or on the stovetop.
- This pie is best chilled overnight for the filling to fully set.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a crunchy crust, pulse cookie crumbs slightly in a food processor before mixing with butter.
