Thursday, April 7, 2011

Decadent Peanut Butter Pie

Well, well, well...look who it is!  It's me!  I'm back from my blogging hiatus!  Isn't that exciting?  Since the end of February, I've been traveling a lot for work, but over the past week I have been home and making some good recipes.  To make up for my absence, I'm starting off with a recipe that will knock your socks off, so here we go...

First of all, I love peanut butter.  It is my favorite food.  I've asked (and received) peanut butter for Christmas.  I think it's delicious.  I have a jar in my desk at work.  And I've been know to eat spoonfuls straight out of the jar.  It completes me.  When I first saw this recipe, I knew that I was destined to make it. 
Man 'o man, this pie did not disappoint us.  It is rich in it's peanut butter and chocolate flavor, but also light at the same time.  With a filling made of cream cheese and cool whip, it doesn't leave you feeling weighed down...just thoroughly peanut butter satisfied.  Usually I would use light cream cheese, but I didn’t want to risk changing the texture of the pie, so I used regular.  However, I did use “light” Cool Whip because as you all know, if you use at least one “light” item in your baking, it cancels out the calories of everything else.  No joke.  It’s a true story.  Also, as you'll see from the pictures, I added chopped up Reese's Peanut Butter cups to the top of the pie because really...why not?  If you’re a peanut butter nut like me, go make this pie and then enjoy every single bite of it.  That’s what I’m going to go do now! 

  • 1 cup Jif Creamy Peanut Butter, plus 2 tablespoons, divided
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup sugar
  • 1 (12 oz.) container (4 1/2 cups) frozen whipped topping, thawed and divided
  • 1 prepared chocolate pie crust
  • 1 (11.75 oz.) jar Smucker's Hot Fudge Ice Cream Topping, divided
  1. BEAT together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
  2. RESERVE 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on HIGH (100% power) for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
  3. CUT a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.


  1. It does look decadent... AND delicious!

  2. Oh good golly Miss Molly I gotta make this soon! It looks amaaaazing Sara! Thank you for this recipe. :-)

    XOXO~ Renee
    p.s. Sorry I didn't stop by sooner but I've been out of town since Thursday afternoon.

  3. I must make this. It is unbelievable. Yummy.

  4. Ohmygosh! That pie looks so good. I love chocolate and peanut butter!

  5. Oh MAN, all those tasty ingredients- that pie looks incredible!


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