Hot Fudge Peanut Butter Pie Recipe
If you’re searching for a showstopper dessert that marries creamy peanut butter, rich chocolate, and a touch of nostalgia, look no further than Hot Fudge Peanut Butter Pie. This luscious pie starts with a chocolate cookie crust and is filled with a silky peanut butter mousse, then crowned with a generous drizzle of hot fudge and a shower of roasted peanuts. One bite, and you’ll see why this decadent treat is always the first to disappear at gatherings, making it a must-have for any dessert lover’s repertoire.
Ingredients You’ll Need
Every element in this recipe comes together to create a truly irresistible Hot Fudge Peanut Butter Pie. Each ingredient plays a key role, from the crunchy crust to the fluffy, creamy middle and all the way to that gooey chocolate topping.
- Chocolate cookie crumbs: These bring a deep cocoa flavor and the perfect crunch to the crust; Oreo cookies work beautifully, cream and all.
- Unsalted butter: Melted butter binds the cookie crumbs for a crust that holds together and tastes rich.
- Creamy peanut butter: The star of the filling, peanut butter makes the pie incredibly smooth and flavorful—use your favorite brand for best results.
- Cream cheese: Softened cream cheese gives the filling its structure and adds just the right tang to balance the sweetness.
- Powdered sugar: This dissolves easily into the filling, adding sweetness without grittiness.
- Vanilla extract: A splash of vanilla rounds out the flavors and makes everything taste homemade.
- Heavy whipping cream: Whipping this to stiff peaks and folding it in gives the filling that cloudlike, mousse-like texture.
- Hot fudge sauce: Warm, glossy hot fudge is the finishing touch that takes this pie from delicious to downright dreamy.
- Chopped roasted peanuts: These add a salty, crunchy contrast to all the creamy layers and a pop of color, too.
- Whipped cream (optional): A dollop on top makes every slice feel fancy and extra indulgent.
How to Make Hot Fudge Peanut Butter Pie
Step 1: Prepare the Chocolate Cookie Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the chocolate cookie crumbs with the melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand. Then, firmly press the mixture into the bottom and up the sides of a 9-inch pie dish. A flat-bottomed measuring cup makes this job easy and neat. Bake the crust for 8 to 10 minutes, just until set, and then let it cool completely. If you prefer a no-bake version, simply chill the crust in the fridge for 30 minutes instead of baking.
Step 2: Make the Peanut Butter Cream Filling
In a large mixing bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is smooth, creamy, and fluffy—this is where the magic happens! In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture in batches, being careful not to deflate all that lovely air you’ve whipped in. The result should be a billowy, mousse-like filling.
Step 3: Fill and Chill the Pie
Once your crust is completely cooled, pour the peanut butter filling into the crust. Smooth the top with a spatula, making sure to get it all the way to the edges for a gorgeous finish. Cover the pie and refrigerate for at least 4 hours, or until set. This chilling time allows the flavors to meld and the filling to firm up just right for slicing.
Step 4: Add the Hot Fudge Topping
When you’re ready to serve, gently warm the hot fudge sauce—just enough so it’s pourable but not too hot. Drizzle the warm fudge generously over the chilled pie, letting it cascade down the sides if you like a dramatic presentation. Sprinkle with chopped roasted peanuts for crunch and color. Finish with a swirl of whipped cream if you want to take it completely over the top!
How to Serve Hot Fudge Peanut Butter Pie
Garnishes
There’s nothing like a beautiful garnish to make your Hot Fudge Peanut Butter Pie look irresistible. A big dollop of freshly whipped cream, a sprinkle of extra chopped peanuts, and perhaps a few chocolate curls will make each slice look bakery-worthy. For a special touch, try drizzling a little extra hot fudge on each plate before setting down the slice—this gives it that restaurant-style flair.
Side Dishes
While this pie is absolutely decadent on its own, it pairs wonderfully with a cup of strong coffee or a glass of cold milk. For a party, a platter of fresh berries or a citrusy fruit salad can provide a refreshing, tangy contrast to the pie’s richness. If you’re truly feeling indulgent, serve it with a scoop of vanilla or chocolate ice cream for an over-the-top dessert experience.
Creative Ways to Present
Don’t be afraid to get creative when serving your Hot Fudge Peanut Butter Pie. Try cutting it into small squares and serving them as bite-sized treats at a dessert bar. You can also layer slices in parfait glasses with extra fudge and peanuts for a fun twist. For holidays, decorate the top with themed sprinkles or chocolate decorations to match the occasion—it’s always a conversation starter!
Make Ahead and Storage
Storing Leftovers
Any leftover Hot Fudge Peanut Butter Pie can be covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to four days—though it’s so tempting that it rarely lasts that long! Be sure to store it chilled to keep the filling firm and the crust crisp.
Freezing
If you want to make the pie ahead or save some for later, you can absolutely freeze it. Wrap the entire pie (or individual slices) securely in plastic wrap and then foil, and freeze for up to two months. Thaw overnight in the refrigerator before serving. Wait to add the hot fudge and garnishes until just before serving for the best texture and appearance.
Reheating
There’s no need to reheat the pie itself, as it’s best enjoyed chilled. For the topping, simply rewarm the hot fudge sauce in the microwave or on the stovetop until silky and pourable, then drizzle over each slice just before serving.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a delightful texture to the filling, with little bits of peanut in every bite. It’s a fun twist if you like a bit of crunch in your Hot Fudge Peanut Butter Pie.
Is it possible to make this pie completely no-bake?
Yes, you can skip baking the crust and simply chill it for about 30 minutes until firm. This makes Hot Fudge Peanut Butter Pie a fantastic option for summer days or when you want to keep things simple.
What kind of chocolate cookies should I use for the crust?
Oreo cookies (with the filling) are a classic choice, but you can use any chocolate sandwich cookie you love. Just be sure to crush them finely so the crust holds together nicely.
How long does the pie need to chill before serving?
The pie needs at least 4 hours to set fully. If you can chill it overnight, that’s even better—the flavors will meld and the texture will be perfect for slicing.
Can I make Hot Fudge Peanut Butter Pie ahead of time?
Yes! The pie can be made a day or two before your event. Just keep it chilled and add the hot fudge and final garnishes right before serving for the freshest presentation.
Final Thoughts
There’s something truly special about sharing a slice of Hot Fudge Peanut Butter Pie with friends and family. Its rich, dreamy flavors and beautiful presentation never fail to bring smiles all around. I hope you give this recipe a try—the hardest part will be waiting for it to chill before diving in!
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Hot Fudge Peanut Butter Pie Recipe
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy Hot Fudge Peanut Butter Pie featuring a chocolate cookie crust, smooth peanut butter and cream cheese filling, topped with decadent hot fudge sauce and crunchy roasted peanuts. Perfect for an indulgent dessert that’s easy to make, with an option for no-bake preparation.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs (like Oreos, crushed with filling)
- 5 tablespoons unsalted butter, melted
For the filling:
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the topping:
- 3/4 cup hot fudge sauce (store-bought or homemade)
- 1/4 cup chopped roasted peanuts
- Whipped cream for garnish (optional)
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 to 10 minutes, then remove from oven and allow to cool completely before adding the filling.
- Make the filling: In a large bowl, beat together the creamy peanut butter, softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated, taking care to keep the mixture light and airy.
- Assemble and chill: Pour the prepared filling into the cooled crust, smoothing the top evenly. Cover the pie and chill it in the refrigerator for at least 4 hours, or until the filling is set and firm.
- Add topping and serve: Before serving, gently warm the hot fudge sauce until pourable. Drizzle it generously over the top of the chilled pie. Sprinkle with chopped roasted peanuts, and add whipped cream on top if desired. Slice and enjoy your rich, creamy peanut butter chocolate dessert.
Notes
- For a no-bake version, skip baking the crust and chill it in the refrigerator for 30 minutes to set.
- Use crunchy peanut butter in the filling if you prefer added texture.
- Store leftover pie covered in the refrigerator for up to 3 days.
- You may substitute the hot fudge sauce with chocolate ganache for homemade topping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with optional baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 240mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg
