Peanut Butter Pie Recipe
- 1 prepared chocolate Cookie Pie Crust
- 1 – 8 oz pkg Cream Cheese (room temperature)
- 4.5 cups(12 ounces) non-dairy whipped topping, divided
- 1 cup Peanut Butter (creamy or chunky)
- 1/2 cup Sugar
- 1 – 11.75 oz jar Smucker’s Hot Fudge Ice Cream Toppings, divided
Drizzle:
- 2 TBSP Smucker’s Hot Fudge
- 2 TBSP Peanut Butter
In a medium bowl, beat together the peanut butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.
Reserving 2 TBSP of Smucker’s Hot Fudge, place remaining hot fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute; stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread remaining whipped topping (1.5 cups) over hot fudge layer, being careful not to mix the 2 layers (Tip: freeze the pie after the hot fudge layer to ensure no mixing).
Place 2 TBSP of hot fudge and peanut butter into separate ziploc baggies and knead for a few seconds. Cut a tiny hole in a corner of each baggie. Drizzle over pie. Do the same with the peanut butter but drizzle in opposite direction. For more decoration, pipe leftover whipped topping around the edge of the pie like a cake border and sprinkle Oreo Crumbs over the cake.
Note: You can make this pie completely ahead of time and place in the freezer. Pull out 20 minutes prior to serving.