Fudge Pie With Peanut Butter Sauce For Valentines Day Recipes

HOT PEANUT BUTTER FUDGE TOPPING

Steps:

• Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.

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.

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.

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.

FUDGY PEANUT BUTTER CREAM PIE

Steps:

• Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
• Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.
• Warm remaining fudge topping, then drizzle over pie just before serving.

PEANUT BUTTER FUDGE PIE

Steps:

• Spread 1 cup of the whipped topping in bottom of pie crust.... FREEZE 10 minutes... Carefully spread fudge sauce over whipped topping
• Stir milk gradually into peanut butter in a large bowl until smooth Add pudding mix... Beat with wire whisk 1 to 2 minutes.... Gently stir in remaining whipped topping.... CAREFULLY spoon over fudge sauce...
• FREEZE 4 hours or overnight until firm... Let stand at room temperature 15 minutes or until pie can be cut easily.... STORE LEFT OVERS IN FREEZER