Peanut Butter Pie
Peanut Butter Pie
Servings 8
Cost 5
Ingredients
- 1 6 oz Oreo pie crust
- 1 cup creamy peanut butter (280 grams)
- 8 oz cream cheese (230 grams)
- ½ cup sugar (100 grams)
- 12 to 16 oz non-dairy whipped topping or scratch equivalent**
- 12 oz jar of chocolate fudge sauce Smucker's (or make your own)
- 2 Tbsp. peanut butter
Instructions
- By hand or using an electric mixer on low speed, beat together the peanut butter, cream cheese and sugar. Fold in 3 cups of the whipped topping. Spoon mixture into the pie shell and smooth the top.
- Set aside 2 tablespoons of the hot fudge sauce, then carefully spread it over the peanut butter mixture. If the fudge sauce is room temperature you shouldn't need to soften it, but if for some reason it seems too thick to spread, soften it.
- Cover and chill for 4 hours or until ready to serve.
- Just before serving spread or pipe remaining whipped topping over fudge layer.
- Place the reserved 2 tbsp. hot fudge in a freezer bag, then cut a tiny hole in the corner of the bag and drizzle over the pie.
- Place 2 tablespoons of peanut butter in a zipper bag, soften in the microwave for about 2 seconds, then snip a hole in the corner and drizzle peanut butter over.
Notes
The original recipe calls for a 12 oz container of whipped topping. 3 cups goes in the filling and the remainder goes on top. If you pipe on the filling or if you just like a lot of whipped topping, I recommend buying 16 oz.
If you are not a non-dairy whipped topping fan you can whip 12 or 16 oz of cream, sweeten it to taste or with about ⅓ cup of confectioners sugar, and add 1 teaspoon of vanilla.
