Peanut Butter Fudge Pie

If you love baking as much as I do, one of your favorite things has got to be looking at bakeware and baking accessories online and in stores!!  Williams Sonoma almost always has a discount table, as do a lot of stores that sell anything related to baking!! Recently, I found these great mini ceramic pie pans in red at a great price, so I was waiting for Valentine’s day baking to roll around.  As usual, my peanut butter cravings are all too real, so I decided to make a no bake, (except for the crust), peanut butter pie.  Adding hot fudge and real whipped cream takes this pie to the next level of deliciousness!!  Even though I made two mini pies, this recipe is for one standard sized pie.  My family goes nuts for this pie each time I make it, so I knew I just had to share it with you.  Make sure to keep it in the fridge just before serving because it gets soft quickly.  Then, when you are all by yourself at home, take out a big spoon and go to town 🙂

Super simple but super yummy ingredients make this pie so rich and decadent!

Mix all crust ingredients by hand before baking.

Press the crumbs into your favorite mini pie pans or one regular sized pie dish. Bake at 375 degrees for 8 minutes, then chill well.

I keep my mixing bowl and whisk in the freezer before whipping the cream.  Then keep it in the fridge until ready to incorporate it in the peanut butter filling.

Mix all peanut butter filling ingredients in the bowl of your stand mixer.

Incorporate the whipped cream into the peanut butter filling.

After the crust has baked and chilled, spread a cup of the hot fudge on the bottom of the pie.  Chill again.

Fill the pie with the peanut butter and whipped cream filling

Drizzle the pies with the leftover hot fudge.

After the pie is properly chilled, cut yourself a big ole piece 🙂

How amazing does this pie look?? 🙂

Peanut Butter Fudge Pie

Makes: 1 standard or two mini pies Prep time: 20 minutes Bake time for crust: 8 minutes



22 chocolate wafer cookies, ( I used Famous Chocolate Wafers found near the ice cream section in the grocery store)

1/4 cup sugar

3 tablespoons melted butter


8 ounces softened cream cheese

3/4 confectioners sugar

1 cup creamy or crunchy peanut butter

2 teaspoons best quality vanilla

1 cup heavy cream, whipped to stiff peaks

1 cup good quality hot fudge, plus extra for drizzling


Preheat your oven to 375 degrees. Place your mixing bowl and wire whisk in the freezer to chill so it will be ready when you whip the cream.

Crush your chocolate wafer cookies until they become a fine crumb.  You can do this in a food processor, or by placing the cookies in a ziploc type bag and hitting them with a rolling pin.

Pour the crumbs into a small bowl and mix in the melted butter and sugar until well combined.

Firmly pat the crumb mixture into your pie pan and bake for 8 minutes.  Cool, then place in the freezer to chill.

Spread the cup of hot fudge into the bottom of the cooled crust and place back in the freezer.

Whip the cream until it forms stiff peaks. Place in the fridge.

In another mixing bowl, beat the cream cheese, vanilla, peanut butter and confectioners sugar.

Add the peanut butter mixture to the cold whipped cream and beat until combined.

Pour the mixture into the cold prepared crusts.  Drizzle with as much fudge as you desire.

Keep in the fridge until ready to eat.  You can freeze this pie for up to a month if you wrap individual pieces in wax paper and foil.

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