Creamy Peanut Butter Pie Recipe: This Easy Pie Recipe Will Stir Things Up This Thanksgiving by Rushell Tuggle
We all love our pecan pie and pumpkin pie, but why not make room at the table for a new flavor this Thanksgiving? As you can tell from the picture, I omit the toppings with the chocolate, as we have a chocolate allergy in the home. But you can do it either way and it's delicious.
- 1 cup creamy peanut butter
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 container (12 ounces) frozen whipped topping, thawed and divided (4 1/2 cups)
- 1 prepared chocolate pie crust or graham cracker pie crust
- 1 jar (11 ounces) hot fudge topping
Here's how you make it:
- Beat together the peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium until well combined.
- Gently fold in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
- Reserve 2 tablespoons of hot fudge topping into the corner of a re-sealable food storage bag. Set aside.
- Microwave remaining topping on high 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.
- Cut a small corner from bag containing chocolate topping. Squeeze the bag to drizzle topping over pie.
- Place remaining 2 tablespoons peanut butter in a re-sealable food storage bag. Cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
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Related Products on Amazon We Think You May Like:
Creamy Peanut Butter $3 & Up
Granulated Sugar $3 & Up
Chocolate Pie Crust $3 & Up
Graham Cracker Pie Crust $3 & Up
Hot Fudge Topping $3 & Up
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