peanut butter pie

peanut butter pie

Community Classics .
Edited on May 12, 2008

rich ,creamy, peanut butter filling in a chocolate pie crust


1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
1/2 cup sugar
8 oz cream cheese (room temp)
4 1/2 cups (12 oz container) non-dairy whipped topping divided
1 jar (11.75 oz) hot fudge topping divided

2 tbs hot fudge topping
2 tbs creamy peanut butter


Combine in a medium bowl , beat the peanut butter , cream cheese, and
sugar. Gently fold in whipped topping , spoon mixture into pie shell.

Using a spatula smooth mixture into edges of pie. Reserve 2 tablespoons
of hot fudge topping and place remaining hot fudge topping in a small microwave safe bowl or glass measuring cup . microwave for 1 minute.
Spread hot fudge topping over pie to cover the peanut butter layer.
Refrigerate till just before serving time. Spread the remaining whipped topping (1 1/2 )cups over hot fudge layer , being careful not to mix the two layers . Place the 2 tbs hot fudge topping in a small plastic bag and kneed for a few seconds cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbs peanut butter going in the opposite direction of the fudge topping.

makes 8 servings chill time 2 hours prep time 15 minutes

Not a NESTLÉ®-tested recipe.

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