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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hot Fudge Peanut Buter Pie Recipe

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This recipe for Hot Fudge Peanut Buter Pie is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 prepared chocolate cookie pie crust (see oreo pie crust recipe)
1 c. peanut butter, creamy
1/2 c. sugar
8 oz. cream cheese (at room temperature)
4 1/2 c. non dairy whipped topping ( in Spain I use Chantilly; you can find it at Al Campo)
1 jar hot fudge topping, divided

Directions:
Directions:
Combine in a medium bowl, the peanut butter, cream cheese and sugar. Gently fold 3 c. of whipped topping. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie. Reserve 2 T. of hot fudge topping and place remaining hot fudge topping into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Spread fudge topping over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1 1/2 c.) over hot fudge layer, being careful not to mix the two layers. Place the reserved 2 T. of hot fudge topping into small plastic bag and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do same with 2 T. of peanut butter going in the opposite direction of the hot fudge topping.

Personal Notes:
Personal Notes:
This is my specialty recipe for all Helin family holidays and special occasions!

 

 

 

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