Description
A delicious and indulgent pie featuring a creamy peanut butter filling, a graham cracker crust, and topped with warm hot fudge.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup hot fudge sauce, warmed
- 1 cup chopped peanuts (optional)
- Whipped cream for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form a crust. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.
- In a large mixing bowl, combine the creamy peanut butter and powdered sugar. Mix until smooth and well combined.
- In another bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Pour the peanut butter filling into the cooled graham cracker crust, smoothing the top with a spatula. Refrigerate for at least 2 hours to set.
- Before serving, warm the hot fudge sauce in the microwave or on the stovetop until it’s pourable. Drizzle the hot fudge over the pie and sprinkle with chopped peanuts if desired. Top with whipped cream before serving.
Notes
- For a chocolate twist, mix in some mini chocolate chips into the peanut butter filling before folding in the whipped cream.
- Substitute the graham cracker crust with an Oreo crust for a chocolatey flavor that pairs well with the peanut butter.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg