Description
This Hot Fudge Peanut Butter Pie is a luscious, no-bake dessert perfect for peanut butter lovers. Featuring a creamy peanut butter and cream cheese filling layered over rich hot fudge sauce in a crunchy graham cracker crust, it’s an indulgent treat that sets in the refrigerator for a smooth and velvety texture.
Ingredients
Scale
Crust
- 1 9-inch graham cracker crust
Filling
- 1 cup creamy peanut butter
- 1 8 oz. package cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
Topping
- 1 cup hot fudge sauce
Instructions
- Combine Peanut Butter and Cream Cheese: In a medium bowl, mix the creamy peanut butter and softened cream cheese until you achieve a smooth and well-blended consistency.
- Add Powdered Sugar: Stir in the powdered sugar thoroughly, ensuring it is completely incorporated with the peanut butter and cream cheese mixture.
- Whip Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form, creating a light and airy texture.
- Fold in Whipped Cream: Gently fold the whipped cream into the peanut butter mixture until fully combined and fluffy, taking care not to deflate the whipped cream.
- Layer Hot Fudge Sauce: Pour half of the hot fudge sauce evenly into the bottom of the graham cracker crust.
- Add Peanut Butter Mixture: Spoon the peanut butter filling on top of the hot fudge layer and smooth it out with a spatula for an even surface.
- Drizzle Remaining Hot Fudge: Drizzle the remaining hot fudge sauce over the peanut butter mixture and use a spatula or toothpick to swirl it, creating a marbled effect.
- Chill to Set: Refrigerate the pie for at least 4 hours or overnight to allow it to set properly before serving.
Notes
- For easier spreading, let the cream cheese soften at room temperature before mixing.
- Use fresh heavy cream and chill the bowl and beaters before whipping for best results.
- To enhance the presentation, garnish with chopped peanuts, whipped cream, or chocolate shavings just before serving.
- This pie must be kept refrigerated and is best served chilled.
