Peanut Butter Fudge Pie
Makes: 1 standard or two mini pies Prep time: 20 minutes Bake time for crust: 8 minutes
Ingredients
Crust
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
Filling
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
Directions
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.