Description
A luscious and creamy Hot Fudge Peanut Butter Pie featuring a chocolate cookie crumb crust, a rich peanut butter and cream cheese filling, layered with warm hot fudge sauce, and topped with whipped cream and crunchy peanut butter cups or peanuts. This no-bake pie is perfect for chocolate and peanut butter lovers and makes an impressive dessert 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
Other
- 1 cup (240 ml) hot fudge sauce
- Whipped cream (for garnish)
- Chopped peanut butter cups or peanuts (for garnish)
Instructions
- Prepare the Crust: In a bowl, mix the chocolate cookie crumbs with the melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to create an even crust layer. Chill the crust 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 hot fudge over the chilled crust. Place the pie in the freezer for 15 to 20 minutes to firm up the fudge layer.
- Make the Filling: In a mixing bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and well combined. Gently fold in the whipped heavy cream until fully incorporated to create a light, fluffy filling. Spread this filling evenly over the chilled hot fudge layer.
- Chill: Refrigerate the assembled pie for at least 4 hours, or preferably overnight, to allow the filling to set and the flavors to meld.
- Garnish and Serve: Before serving, garnish the pie with additional whipped cream, extra drizzled hot fudge sauce, and chopped peanut butter cups or peanuts for added texture and flavor. Serve the pie chilled for best taste and consistency.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- For easier slicing, chill the pie overnight rather than just 4 hours.
- Use gluten-free chocolate cookie crumbs to make the pie gluten-free if needed.
- Allow the hot fudge sauce to cool slightly after warming so it doesn’t melt the crust or filling.
- The pie is best served within 2 days for optimal freshness.
