RCI-BR.006.0046.001
Peanut Butter Pie
American cuisine vegetarian cuisine Holiday Recipes dessert
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- cream cheese8 ouncesat room temperature
- plus 2 tablespoons smooth peanut butter1 cup
- sugar½ cup
- (about 4½ cups) non-dairy whipped topping12 ounces
- prepared chocolate cookie pie shell1 unit
- (11.75-ounce) jar plus 2 tablespoons hot fudge topping1 unit
Method
1
In a medium bowl, stir together cream cheese, peanut butter and sugar.
2
Carefully stir in 3 cups of the whipped topping.
3
Spoon into pie shell.
4
Softly spread mixture to edges of the pie shell.
5
Put all but 2 tablespoons of hot fudge topping in a microwave-safe container and microwave for 60 seconds.
6
Spread hot fudge topping over peanut butter mixture in pie shell to cover.
7
Place in refrigerator for 2 hours.
8
Spread remaining ~1½ cups whipped topping carefully over top of refrigerated pie.
9
Knead last 2 ounces of hot fudge topping in plastic bag and cut off a corner and drizzle over top of pie.
10
Knead last 2 ounces of peanut butter in plastic bag and cut off a corner and drizzle over top in an artful pattern.