Best Peanut Butter Pie Fudge Recipes

PEANUT BUTTER FUDGE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

PEANUT BUTTER FUDGE PIE

Steps:

• Warm hot fudge sauce slightly in microwave.
• Spread onto bottom of graham cracker crust.
• Place in freezer for 10 minutes until you assemble the rest of the pie.
• Beat together the cream cheese, peanut butter and 1 container (8oz) Cool Whip.
• Place on top of chilled hot fudge.
• Top with additional container of Cool Whip.
• Refrigerate.
• Drizzle plate with Hershey's Syrup and place a slice of pie on top to serve.
• Sometimes I only use half of the second container of Cool Whip so I can get the lid back on the pie dish. Also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd Cool Whip and put on pie when ready to serve.

PEANUT BUTTER AND FUDGE SWIRL PIE

Steps:

• Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Spoon into crust; drizzle with fudge topping. Swirl gently with knife.
• Refrigerate 4 hours or until firm. Refrigerate leftovers.

PEANUT BUTTER ICE CREAM PIE WITH FUDGE TOPPING

Steps:

• Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
• Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.

HOT FUDGE PEANUT BUTTER PIE

Steps:

• Save 1 1/2 cups of whipped topping for the top of the pie.
• Save 2 Tablespoons each of Peanut Butter and Hot Fudge for the decorative (and tasty) drizzle on top of the pie.
• Once the cream cheese has softened to room temperature, in a bowl large enough for the ingredients, mix the Peanut Butter, Cream Cheese, and Sugar.
• Then fold in 3 cups Whipped Topping.
• Put the mixture into the Chocolate Pie Crust and spread it even to the edges.
• Using a microwave safe dish or cup, warm all but the 2 Tablespoons of Hot Fudge that you set aside in the microwave for 1 minute.
• Stir to evenly distribute the heat throughout the Hot Fudge.
• Cover the Peanut Butter mixture in the pie crust with the Hot Fudge.
• Refrigerate pie until it is time for dessert.
• Prior to pesentation, spread the 1 1/2 cups of topping over the top of the pie.
• Then, the drizzle.
• Put the Hot Fudge and Peanut Butter that you saved earlier, into two separate sandwich bags.
• Knead both to prepare for the drizzling.
• Draw straight lines across the pie with the Peanut Butter.
• Then, draw perpendicular lines across the pie wit the Hot Fudge.
• Enjoy!

PEANUT BUTTER CHOCOLATE FUDGE PIE - SUGAR FREE

Steps:

• Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
• Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
• Top with sugar free Cool Whip.

FUDGE BROWNIE PEANUT BUTTER PIE

Steps:

• 1. Mix brownie mix according to directions on the box. Spread 1/2 cup of the mix into one thawed pie crust (you can always make brownies with the rest).
• 2. Bake at 375 degrees for 15 minutes or until crust is golden brown and brownie is set.
• 3. While cooling, mix the cream cheese (mixes best if cheese softened to room temp) with the powdered sugar. Mix until creamy.
• 4. Then mix in the peanut butter until well blended. Mix in 1/2 of the tub of whipped topping until well blended.
• 5. Spread the mixture into the crust when it is completely cooled. Spread the remaining whipped topping over the filling and if you wish you can top it with miniature peanut butter cups.
• 6. Refrigerate for at least an hour and enjoy.

NO BAKE CREAMY PEANUT BUTTER FUDGE PIE

Steps:

• In large bowl, combine cream cheese, powdered sugar, peanut butter and Cool Whip.
• Blend mixture well.
• Pour mixture into pie crust.
• Drizzle chocolate syrup on the top.
• Chill before serving.

HOT FUDGE PEANUT BUTTER PIE

Steps:

• 1. In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• 2. Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
• 3. At serving time, carefully spread remaining Cool Whip on top of pie. Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction. Serve. **NOTE: This pie will definitely make love to your taste buds!

PEANUT BUTTER-FUDGE-ICE CREAM PIE

Steps:

• In ungreased 8-inch round cake pan, spread cereal evenly. Drop ice cream by small spoonfuls on top of cereal. Rinse metal spoon with hot water; wipe dry. With back of hot spoon, spread ice cream evenly in pan, pressing down firmly and reheating spoon as needed.
• In small microwavable bowl, mix fudge topping and peanut butter until well blended. Microwave on High 20 seconds. Stir to blend; continue to microwave on High in 5-second increments until mixture can be stirred smooth and is pourable.
• Pour topping mixture into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Drizzle mixture over ice cream. Freeze until firm, at least 2 hours. Cut into wedges to serve. Reheat and serve any remaining topping with pie.

PEANUT BUTTER FUDGE PIE

Steps:

• Mix cream cheese until fluffy.
• Blend in peanut butter and powdered sugar, mix well.
• Slowly add milk.
• Fold in 2-4 ounces of the whipped topping.
• Set aside.
• Spread fudge onto bottom and sides of prepared crust.
• Put mixture into crust.
• Freeze a few hours until just set.
• Spread remaining whipped topping over pie.
• Sprinkle with chocolate chips.
• Replace lid and freeze.
• Thaw in fridge 2 or more hours, or counter 1 hour, before serving.

FABULOUS HOT FUDGE PEANUT BUTTER PIE

Steps:

• 1. In large bowl,beat peanut butter,cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges. Remove 2 tablespoons hot fudge and peanut butter from jars and reserve each in a zip-loc plastic baggie for later.
• 2. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time. At serving time,carefully spread remaining Cool Whip on top of pie.
• 3. Knead hot fudge in baggie with hands. Cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction. Serve.

PEANUT BUTTER FUDGE ICE CREAM PIE

Steps:

• 1. In a large bowl, soften the ice cream.
• 2. With electric mixer on low, whip in the peanut butter until well blended.
• 3. Spoon 1/2 of ice cream mixture into pie crust.
• 4. Top ice cream with 3/4 cup of the melted, cooled hot fudge. Top fudge with 1/4 cup of salted chopped peanuts.
• 5. Pour remaining ice cream into pie shell. Put remaining fudge in a plastic bag and cut off one corner. Drizzle top of pie with fudge. Drizzle caramel ice cream topping over the pie with a spoon.
• 6. Sprinkle top of pie with the remaining 1/4 cup peanuts. Cover and freeze for 2 or more hours until firm.
• 7. Decorate with whipped cream around the edges. Place peanut butter cups around the whipped cream (optional.)
• 8. When ready to serve, take pie from freezer and slice with a warm knife that's been run under hot water. Return unused portion covered to the freezer.

PEANUT BUTTER FUDGE SWIRL CHIFFON PIE

Steps:

• Pie:.
• In a medium saucepan combine gelatin, 1/4 cup sugar, and salt.
• Gradually add milk and beaten egg yolk; mix well. Cook over medium heat, stirring constantly until mixture comes to a boil.
• Reduce heat and cook 5 minutes, stirring constantly.
• Add peaut butter and stir until blended.
• Spoon into large bowl and chill in refrigerator until mixture mounds just a bit when dropped from a spoon.
• Beat egg whites until foamy. Gradually add 1/4 cup sugar and continue to beat until stiff and glossy.
• Fold into peanut butter mixture and then gently fold in whipped cream.
• Spoon into baked and cooled Pretzel Crumb Pie shell.
• Drizzle 1/4 cup chocolate fudge topping. Swirl with a knife several times for marble effect.
• Chill 3 hours or until set.
• Pretzel Crumb Pie Shell:.
• Combine pretzel crumbs, sugar, and melted butter, mixing well.
• Press evenly in bottom and sides of 9-inch pie plate.
• Bake in 350 degree oven for 8 minutes.
• Cool on wire rack.

EASY PEANUT BUTTER COOKIE FUDGE PIE

Steps:

• Heat oven to 350°F.
• Spray 9-inch pie plate with cooking spray. Mix first 3 ingredients until blended; press onto bottom and up side of pie plate. Use back of fork to make cross-hatch design around edge. Bake 14 to 15 min. or until golden brown. Cool.
• Microwave 4 oz. chocolate, marshmallows and 1/4 cup milk in microwaveable bowl on HIGH 1 min. or until chocolate and marshmallows are melted and mixture is well blended when stirred. Pour into crust. Refrigerate 10 min.
• Beat pudding mix and remaining milk with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Cover with remaining COOL WHIP. Refrigerate 2 hours or until firm.
• Meanwhile, grate enough of the remaining chocolate to measure 1 tsp.; reserve for garnish. Draw 8 (2-inch-wide) stars on paper; place under sheet of waxed paper on baking sheet. Melt remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch-piece from one bottom corner of bag. Use to pipe chocolate around outlines, then onto centers of stars; sprinkle with 2 tsp. nuts. Refrigerate until ready to use.
• Garnish pie with chocolate stars, grated chocolate and remaining nuts just before serving.

PEANUT BUTTER & FUDGE SWIRL PIE

Steps:

• BEAT cream cheese, sugar and peanut butter in large bowl with electric mixer on medium speed until well blended.
• Gently stir in whipped topping until well blended.
• SPOON into crust; drizzle with fudge topping.
• Swirl knife through cream cheese mixture several times for marble effect.
• REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.

FABULOUS HOT FUDGE PEANUT BUTTER PIE~

Steps:

• • In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• • Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
• • At serving time, carefully spread remaining Cool Whip on top of pie.
• • Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
• • Serve.

PEANUT BUTTER-FUDGE PIE

Steps:

• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Beat vanilla pudding mix and 1 cup milk in medium bowl with whisk 2 min. (Pudding will be thick.) Repeat in separate bowl with chocolate pudding mix and remaining milk. Melt 2 oz. chocolate as directed on package.
• Add 1/4 cup peanut butter to vanilla pudding; mix well. Stir in 1/2 cup COOL WHIP; spread onto bottom of crust. Stir melted chocolate into chocolate pudding; carefully spread over peanut butter layer in crust. Cover with remaining COOL WHIP.
• Microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or just until melted; stir. Drizzle over pie. Refrigerate 4 hours or until firm. Melt remaining chocolate; drizzle over pie.

HOT FUDGE PEANUT BUTTER PIE

Steps:

• In a large bowl, beat peanut butter, cream cheese and sugar until creamy. Fold in 3 cups of whipped topping. Spoon into graham crust and smooth to edges.
• remove 2 TBS of hot fudge from jar and reserve in a zip locked baggie for later. Heat remaining hot fudge according to package directions. Spread in top of peanut butter filling. Refridgerate pie until serving time.
• At serving time, carefully spread rest of whipped topping over pie.
• Knead remaning hot fudge in baggie til warmed, cut hole in corner and pipe over pie. Repeat with 2 TBS of peanut butter and pipe in opposite direction. (I usually do a criss cross pattern with both.)

FUDGE PIE WITH PEANUT BUTTER SAUCE FOR VALENTINE'S DAY

Steps:

• Fudge Pie:.
• Combine chocolate wafer crumbs and 1/3 cup melted butter. Press mixture firmly.
• on bottom and up sides of a 9" pie plate.
• Bake at 350, for 6-8 minutes.
• Beat 1/2 cup butter at medium speed using an electric mixer, until creamy.
• Gradually add sugar, beating mixture until.
• blended.
• Add eggs, one at a time, beating after each.
• addition.
• Stir in melted chocolate morsels and vanilla.
• Add flour beating at low speed just until blended.
• Stir in 3/4 cup peanuts.
• Pour chocolate mixture into prepared crust.
• Bake at 350, for 28 minutes. Let cool on wire rack.
• Peanut Butter Sauce:.
• Combine brown sugar, butter, and corn syrup in a small heavy saucepan. Bring to a boil, stirring frequently.
• Stir in peanut butter and whipping cream, and.
• cook 2 minutes.
• Gradually add 1/4 of hot mixture to egg, stirring constantly.
• Add to remaining hot mixture. Cook, stirring constantly, 1 minute or until mixture reaches 160 degrees.
• Remove from heat, and add vanilla.
• Let cool.
• To serve slice pie, and place 1 slice on prepared plate.
• Top with Peanut Butter Sauce, whipped topping and additional chopped peanuts.