Peanut Butter Fudge Pie
Indulge in the ultimate dessert experience with this luscious Peanut Butter Fudge Pie, a no-bake treat that combines rich, creamy peanut butter with a velvety chocolate fudge layer. Built on a buttery graham cracker crust, this decadent pie boasts a luxurious peanut butter filling that's perfectly whipped and lightened with fluffy whipped cream. Topped with optional chocolate shavings or crunchy peanuts, it’s a show-stopping dessert that balances sweet, salty, and nutty flavors in every bite. With minimal prep time and no need for an oven, this easy-to-make recipe is ideal for peanut butter lovers and perfect for any occasion. Whether you're looking for a crowd-pleasing dessert or a simple make-ahead treat, this Peanut Butter Fudge Pie is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 1.25 cups Semi-sweet chocolate chips
- 1.25 cups Heavy cream, divided
- 8 ounces Cream cheese, softened
- 0.75 cups Peanut butter (creamy, unsweetened preferred)
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Whipped topping (or whipped cream)
- 2 tablespoons Chopped peanuts or chocolate shavings (optional, for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter and mix until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Place the crust in the refrigerator to chill while preparing the filling.
In a microwave-safe bowl, combine the chocolate chips and 1/4 cup of heavy cream. Microwave in 20-second increments, stirring between each, until the chocolate is melted and smooth. Let the chocolate mixture cool slightly, then spread evenly over the bottom of the prepared crust. Return to the refrigerator to set for 10 minutes.
In a large mixing bowl, beat the cream cheese and peanut butter together until smooth using a hand mixer or stand mixer on medium speed.
Add the powdered sugar and vanilla extract to the peanut butter mixture, then beat until fully incorporated.
Gradually add the remaining 1 cup of heavy cream to the peanut butter mixture, beating continuously until light and fluffy. Be careful not to over-whip.
Fold the whipped topping gently into the peanut butter filling until well combined. Spoon the mixture over the fudge layer in the pie crust, smoothing the top with a spatula.
Cover and refrigerate the pie for at least 4 hours, or until fully set.
Before serving, garnish the pie with chopped peanuts or chocolate shavings if desired. Slice and enjoy!
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 52.6 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
