My new favorite dessert, peanut butter fudge pie! It doesn’t get much better than this, folks!
If you are wondering what could possibly be better than this decadent, delicious, sinful, rich Peanut Butter Fudge Pie, the answer is simply nothing. Absolutely nothing is better than this pie. At least not for now!
I’ve gone on and on about all things peanut butter, because truthfully, peanut butter is like a food group in this house. When I thought about the fact that I’ve made just about everything possible with peanut butter (call me queen of PB!) with the exception of pie, I was sort of disappointed.
To rectify the situation, I set out looking for the perfect recipe that I could tweak to make my own. I hummed and hawed and debated between a lovely low-fat version that would help with the guilt factor that comes with indulging in such a dessert, or a rich decadent version. The rich decadent version won, so when you’re looking for a special treat, and you’re looking to indulge, look no further than Peanut Butter Fudge Pie!
My hubby is still, STILL, talking about this dessert. And when he went to eat his second slice a day after I originally made it, he acted as though he was tasting it for the very first time all over again. Between the Oreo crust, and the fudge topping, along with the creamy oh-so-good peanut butter filling, you cannot go wrong serving this for family and friends… or strangers on the street ;). A crowd pleaser, for sure!
- 22 Oreos (regular, not double stuff)
- 4 tablespoons butter, melted
- 1 cup peanut butter
- 1-8 ounce package cream cheese
- 1 cup powdered sugar
- 1- 8 ounce tub Cool Whip, thawed
- 1 jar fudge ice cream topping
- Pre-heat your oven to 350 degrees.
- In a food processor, pulse Oreos until you have a fine crumb mixture. Alternatively, if you don’t have a food processor, place the Oreos in a ziplock bag and use a rolling pin or other heavy object to crush them.
- Combine the crushed Oreos with the melted butter and press firmly into a pie pan to create the crust. Bake for 5-7 minutes, then allow the crust to cool completely.
- With your mixer, combine cream cheese and peanut butter and beat until smooth.
- Add in powdered sugar and mix well.
- Beat in Cool Whip and mix until the pie filling is light and fluffy.
- Spread the filling into the Oreo crust that has completely cooled. Place the pie in the refrigerator for at least 1 hour.
- Right before serving, heat the fudge ice cream topping according to the directions on the jar and drizzle a spoonful over each piece of pie.
- Store leftovers in the refrigerator
Recipe adapted from
The Pioneer Woman