Creamy Peanut Butter Pie Recipe: This No-Bake 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.
Prep Time: 15 minutes
Cook Time: 1 minute
Total Time: 16 minutes
Servings: Makes 1 pie
- 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.
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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