Easy Peanut Butter Pie
Easy Peanut Butter Pie
Ingredients:
8 oz. cream cheese, room temp.
1/2 C. sugar
1 C. creamy peanut butter
1 chocolate crust pie shell (baking section of the store is where I found mine)
1 tub cool whip
1 jar hot fudge sauce
Scratch Pie Crust
2 packages of graham crackers, crushed (Digestive or Wheatmeal Biscuits work too)
1/3 C sugar
10 Tbsp (1 stick plus 2 Tbsp) softened margarine
Directions:
Using a hand mixer combine cream cheese, sugar, and peanut butter, about 2 minutes. Fold in 3 cups of the whipped cream, leave enough for the topping.
Pour into the chocolate pie shell. Making from scratch: Mix "crust" ingredients together and press into a pan, place in the fridge to harden
Place the jar of hot fudge in the microwave for 40 seconds. Pour 1/2 the jar over the pie and smooth it out to the edges.
Place this pie in the fridge for 1 hour or until hot fudge is set.
Remove and top with remaining whip cream.
Heat the fudge again, just about 30 seconds. Place 4 big spoonfuls of the hot fudge into a Ziploc bag and the cut off the tip and drizzle over the top of the pie.
Refrigerate again for an additional 2 hours before serving
Serve and enjoy!
8 oz. cream cheese, room temp.
1/2 C. sugar
1 C. creamy peanut butter
1 chocolate crust pie shell (baking section of the store is where I found mine)
1 tub cool whip
1 jar hot fudge sauce
Scratch Pie Crust
2 packages of graham crackers, crushed (Digestive or Wheatmeal Biscuits work too)
1/3 C sugar
10 Tbsp (1 stick plus 2 Tbsp) softened margarine
Using a hand mixer combine cream cheese, sugar, and peanut butter, about 2 minutes. Fold in 3 cups of the whipped cream, leave enough for the topping.
Pour into the chocolate pie shell. Making from scratch: Mix "crust" ingredients together and press into a pan, place in the fridge to harden
Place the jar of hot fudge in the microwave for 40 seconds. Pour 1/2 the jar over the pie and smooth it out to the edges.
Place this pie in the fridge for 1 hour or until hot fudge is set.
Remove and top with remaining whip cream.
Heat the fudge again, just about 30 seconds. Place 4 big spoonfuls of the hot fudge into a Ziploc bag and the cut off the tip and drizzle over the top of the pie.
Refrigerate again for an additional 2 hours before serving
Serve and enjoy!
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