Peanut Butter Pie with Fudge Topping

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Total Time
20 mins
0 mins

OK, so I never really grew up and I'm STILL addicted To Reese's Peanut Butter Cups...this needs to be refrigerated for 4-5 hours atleast before serving.

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  1. For crust: Generously butter 9 inch glass pie plate.
  2. Mix all crust ingredients in medium bowl and press into plate.
  3. Refrigerate 1 hour.
  4. For filling: Beat cream cheese and peanut butter in large bowl until well blended.
  5. Add 1 cup icing sugar and butter and beat until fluffy.
  6. Beat cream in separate bowl until soft peaks form.
  7. Gradually add remaining 2 tblsps sugar and vanilla and beat to stiff peaks.
  8. Fold 1/3 of cream into peanut butter mixture to lighten.
  9. Gently fold in remainder.
  10. Spoon into crust.
  11. Refrigerate until firm, about 3 – 4 hours.
  12. For topping: Melt chocolate with cream; stir until smooth.
  13. Cool to lukewarm and spread over pie.
  14. Refrigerate until firm, about 3 – 4 hours.
  15. Can be prepared 1 day ahead.