Incredible Peanut Butter Fudge Pie Recipes
PEANUT BUTTER FUDGE PIE
This is a combination of a recipe Mom Meyer gave me and one I found on Zaar. The fudge layer adds some interest. I reduced the sugar and increased the peanut butter from other recipes. This is a good summer treat, and can be frozen for a while. Thaw at least a few hours before eating in the fridge or an hour before on the counter.
Provided by MahnaMahna
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 21.1, Cholesterol 74.9, Sodium 609.6, Carbohydrate 56.3, Fiber 3.6, Sugar 37.2, Protein 16.9
NO BAKE CREAMY PEANUT BUTTER FUDGE PIE
I found this recipe on a message board a while back. I saved it and thought it would be a nice recipe to share. It was proclaimed the BEST Pb pie! I never made this, but it sounds very, very rich. You may coat the top in the fudge sauce or just drizzle. 8)
Provided by OceanIvy
Categories Pie
Time 10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
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.
PEANUT BUTTER FUDGE PIE
Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
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.,
Nutrition Facts : Calories 685 calories, Fat 42g fat (18g saturated fat), Cholesterol 31mg cholesterol, Sodium 394mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 4g fiber), Protein 14g protein.
INCREDIBLE PEANUT BUTTER FUDGE PIE
I love the taste of chocolate and peanut butter together and so does my family. A friend gave me this recipe when she heard me talking about the one I was making and said this one would beat it and she was right!
Provided by GraciesMommy
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Spoon fudge sauce into graham cracker crust bottom.
- Place in freezer and chill for 10 minute Whisk peanut butter and milk together until well blended.
- Add pudding mix and beat for 2 minutes until smooth.
- Mixture will be thick.
- Stir in 1/2 of cool whip.
- Gently spoon over fudge layer.
- Top with remaining cool whip.
- Dust with cocoa powder and refrigerate for 3 hours or until set.
Nutrition Facts : Calories 4620.5, Fat 215.9, SaturatedFat 92.8, Cholesterol 47.5, Sodium 6363.1, Carbohydrate 625.2, Fiber 18.8, Sugar 462.9, Protein 67.6
PEANUT BUTTER FUDGE PIE
This is a delicious super rich peanut butter pie. You layer the bottom of your pie crust with hot fudge for an extra special peanut butter pie. I like to use the Keebler 2 extra servings pie crust. It is just a slightly larger pie crust. This makes it easier to put the lid back on the pie crust and transport to picnics. Hope you enjoy it as much as we all do..
Provided by Sams Mom
Categories Dessert
Time 15m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 760.4, Fat 51.5, SaturatedFat 24.4, Cholesterol 31.7, Sodium 568.2, Carbohydrate 66.2, Fiber 3.6, Sugar 42.9, Protein 13.7
WORLD'S BEST PEANUT BUTTER FUDGE
A friend shared this recipe with me, and it is by far the best fudge recipe I've ever tried. This fudge is too good to only make at Christmas!
Provided by Debby
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h25m
Yield 60
Number Of Ingredients 6
Steps:
- Grease a 9x13 inch baking dish, set aside.
- In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 18.3 g, Cholesterol 4.4 mg, Fat 4.5 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 40.9 mg, Sugar 15.6 g
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PEANUT BUTTER FUDGE PIE WITH PRETZEL CRUST - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (2)Total Time 1 hrCategory DessertCalories 272 per serving
- Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool.
- Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside.
- Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken.
- Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth.
PEANUT BUTTER FUDGE PIE - TASTE AND TELL
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5/5 (2)Category DessertCuisine AmericanTotal Time 1 hr 10 mins
- Preheat the oven to 350ºF. Roll out the pie crust and fit it in an 9-inch pie plate. Flute the edges as desired, then place the pan in the refrigerator or freezer until ready to fill.
- In a bowl, combine 1/4 cup of the softened butter, 1/4 cup peanut butter, 1/4 cup of the brown sugar and 1/2 cup flour. Cut together until combined, then stir in the peanuts. Freeze for 15 minutes.
- In a double boiler, combine the chocolate and the remaining 3/4 cup butter. Heat until melted and combined. Alternately, place in a microwave safe bowl and microwave in 30 second intervals until they are melted and combined. Whisk in the granulated sugar, cocoa, and 1 cup of remaining brown sugar. Whisk in the eggs one at a time. Add in the vanilla, salt and remaining 3/4 cup of flour. Pour the mixture into the prepared pie crust.
- Take the peanut butter topping from the freezer and crumble over the top of the chocolate later.
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