Fabulous Hot Fudge Peanut Butter Pie
If this isnt making love to your taste buds, I dont know what is.
If this isnt making love to your taste buds, I dont know what is.
- Carbohydrate 2.26162500200943 g
- Cholesterol 0 mg
- Fat 5.82634375517665 g
- Fiber 0.69375000061639 g
- Protein 2.90103125257754 g
- Saturated Fat 1.20758875107971 g
- Serving Size 1 1 Serving (12g)
- Sodium 37.6018750471539 mg
- Sugar 1.56787500139304 g
- Trans Fat 0.209309375154407 g
- Calories 68 calories
Step-by-step
- In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
- Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
- At serving time, carefully spread remaining Cool Whip on top of pie.
- Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
Unlike a traditional baked custard pie that relies on starch or eggs for structure, this chilled confection depends entirely on the physical properties of cream cheese and dairy toppings to hold its form. Cream cheese must be at a true room temperature of 68 to 72 degrees Fahrenheit before mixing; if it is too cold, stubborn lumps will form and refuse to blend smoothly with the peanut butter and sugar. Scaling this recipe requires careful attention to pan sizes rather than direct mathematical multiplication. Doubling the filling ingredients will overfill a standard nine-inch chocolate graham crust, so divide excess batter into individual ramekins lined with crushed graham crackers to yield quick snack-sized portions. When heating the jar of hot fudge topping, remove the metal lid entirely and microwave in short 15-second intervals, stirring vigorously between each burst to prevent scorching the chocolate sugars at the container edges. Piping the reserved decorative fudge and peanut butter works best when the baggie contents remain slightly warm and pliable, allowing the thick spreads to flow through a precise 1/8-inch snipped corner without tearing the plastic. Because this dessert relies on whipped topping emulsions rather than gelatin, it holds well in the refrigerator for up to 48 hours without weeping liquid, though freezing is discouraged because thawed whipped toppings tend to separate and break down into an icy texture upon defrosting.
