PEANUT BUTTER FUDGE PIE
This is a combination of a recipe Mom Meyer gave me and one I found on Zaar. The fudge layer adds some interest. I reduced the sugar and increased the peanut butter from other recipes. This is a good summer treat, and can be frozen for a while. Thaw at least a few hours before eating in the fridge or an hour before on the counter.
Provided by MahnaMahna
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese until fluffy.
- Blend in peanut butter and powdered sugar, mix well.
- Slowly add milk.
- Fold in 2-4 ounces of the whipped topping.
- Set aside.
- Spread fudge onto bottom and sides of prepared crust.
- Put mixture into crust.
- Freeze a few hours until just set.
- Spread remaining whipped topping over pie.
- Sprinkle with chocolate chips.
- Replace lid and freeze.
- Thaw in fridge 2 or more hours, or counter 1 hour, before serving.
Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 21.1, Cholesterol 74.9, Sodium 609.6, Carbohydrate 56.3, Fiber 3.6, Sugar 37.2, Protein 16.9
FABULOUS HOT FUDGE PEANUT BUTTER PIE
Oh my, I think I just fell in love!!!!!!!!! oh yummmmmmmmmmmmm!!!!!!!! This I got from my girl friend.
Provided by LINDA BAILEY
Categories Chocolate
Time 20m
Number Of Ingredients 9
Steps:
- 1. In large bowl,beat peanut butter,cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges. Remove 2 tablespoons hot fudge and peanut butter from jars and reserve each in a zip-loc plastic baggie for later.
- 2. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time. At serving time,carefully spread remaining Cool Whip on top of pie.
- 3. Knead hot fudge in baggie with hands. Cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction. Serve.
PEANUT BUTTER-FUDGE SWIRL PIE
Blend peanut butter & hot fudge into chocolate cookie pie crust for Peanut Butter-Fudge Swirl Pie. A taste of Peanut Butter-Fudge Swirl Pie is worth a thousand words.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, sugar and peanut butter in large bowl with mixer until blended. Whisk in COOL WHIP.
- Spoon into crust. Drizzle with fudge topping; swirl gently with knife.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 360, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 40 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PEANUT BUTTER FUDGE PIE
Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,
Nutrition Facts : Calories 685 calories, Fat 42g fat (18g saturated fat), Cholesterol 31mg cholesterol, Sodium 394mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 4g fiber), Protein 14g protein.
HOT FUDGE PEANUT BUTTER PIE
This is the holiday (Decadent Peanut Butter Pie) recipe from the Jif website. I haven't tried it yet, but I wanted to transfer it to my PDA.
Provided by TommyJames
Categories Pie
Time 21m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Save 1 1/2 cups of whipped topping for the top of the pie.
- Save 2 Tablespoons each of Peanut Butter and Hot Fudge for the decorative (and tasty) drizzle on top of the pie.
- Once the cream cheese has softened to room temperature, in a bowl large enough for the ingredients, mix the Peanut Butter, Cream Cheese, and Sugar.
- Then fold in 3 cups Whipped Topping.
- Put the mixture into the Chocolate Pie Crust and spread it even to the edges.
- Using a microwave safe dish or cup, warm all but the 2 Tablespoons of Hot Fudge that you set aside in the microwave for 1 minute.
- Stir to evenly distribute the heat throughout the Hot Fudge.
- Cover the Peanut Butter mixture in the pie crust with the Hot Fudge.
- Refrigerate pie until it is time for dessert.
- Prior to pesentation, spread the 1 1/2 cups of topping over the top of the pie.
- Then, the drizzle.
- Put the Hot Fudge and Peanut Butter that you saved earlier, into two separate sandwich bags.
- Knead both to prepare for the drizzling.
- Draw straight lines across the pie with the Peanut Butter.
- Then, draw perpendicular lines across the pie wit the Hot Fudge.
- Enjoy!
OH MY! PEANUT BUTTER & HOT FUDGE PIE
Two of my favorite things...peanut butter and hot fudge. This is a delicious pie. I tried it out the first time at a church social and it was an instant hit. I was asked to make it again the next day for a football party.
Provided by kfreekave
Categories Pie
Time 15m
Yield 1 Pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, beat together the peanut butter, cream cheese, and sugar until creamy.
- Gently fold in cool whip.
- Pour mixture into pie shell.
- Heat hot fudge in microwave safe bowl until just soft and then spread it over pie.
- Refrigerate for at least 1 hour.
- You can garnish with swirls of chocolate, drizzles of hot fudge and peanut butter or chocolate and peanut butter chips.
Nutrition Facts : Calories 1008.3, Fat 63.8, SaturatedFat 29.2, Cholesterol 42.6, Sodium 731, Carbohydrate 97.8, Fiber 4.7, Sugar 66.4, Protein 18.4
PEANUT BUTTER WHOOPIE PIES
Our mini whoopie piesget an extra boost froma rich peanut-butter-flavored filling and a swirl of melted chocolate on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 18 Cookie Sandwiches
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
- Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
- Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.
- Remove from oven; let cookies cool on baking sheets, 10 minutes.Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.
- Spread 1 scant tablespoon buttercream on flat sides of half the cookies.Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.
- Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.
FUDGE SUNDAE PIE
My son always asks for this guilt-free frozen yogurt pie for his birthday. Complete with peanut butter, fudge topping and nuts, it tastes ice cream parlor-good...but it's healthier. -Margaret Hanson-Maddox, Montpelier, Indiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute., Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate., In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm. , Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.
Nutrition Facts : Calories 300 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 253mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.
STEF'S WHOOPIE PIES WITH PEANUT BUTTER FROSTING
Not like other whoopie pies, these cake cookies are even more chocolaty and cakey!
Provided by Stefanie Sierk
Categories Desserts Cookies Whoopie Pie Recipes
Yield 6
Number Of Ingredients 12
Steps:
- Cream together 1 cup of the butter or margarine and the egg. Add 1 cup white sugar, vanilla and hot water. Stir in the flour, cocoa, and baking soda and mix well.
- Drop from a teaspoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sandwich cookies together with Peanut Butter Frosting.
- To Make Peanut Butter Frosting: Blend 1 tablespoon butter and peanut butter. Stir in confectioners' sugar and add enough milk to make frosting soft enough to spread. Spread between the flat sides of two cookies and sandwich together.
Nutrition Facts : Calories 810.9 calories, Carbohydrate 107.1 g, Cholesterol 119.5 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.5 g, SaturatedFat 23.1 g, Sodium 513.2 mg, Sugar 69.9 g
HOT FUDGE PIE
Make and share this Hot Fudge Pie recipe from Food.com.
Provided by Jazz Lover
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350 degrees.
- Butter an eight-inch diameter pie plate or cake pan - use a glass or ceramic, if possible - or use cooking spray
- Melt butter and chocolate (I use a microwave - pretty much just for this task - at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir). Cool.
- Mix sugar into beaten eggs, combine until sugar is fully incorporated.
- Mix in butter-chocolate mixture until completely blended.
- Add vanilla and milk. Stir well.
- Fold in flour, mixing just until no white streaks remain - do not overbeat.
- Bake for 25 minutes.
- Serve with ice cream,.
Nutrition Facts : Calories 261.7, Fat 15.7, SaturatedFat 9.5, Cholesterol 77.5, Sodium 22.9, Carbohydrate 29.9, Fiber 1, Sugar 25.1, Protein 2.9
HOT FUDGE PIE
I rediscovered this recipe the other day and want to make it. What is better than hot fudge. his pie has a very nice texture and is just the thing to satisfy any chocolate cravings.
Provided by Barb in WNY
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Melt chocolate and margarine in the top of a double boiler. Add the sugar and blend until chocolate mixture is smooth. Fold in flour and salt. Add vanilla.
- Beat eggs and fold into mixture.
- Pour into a greased 9-inch pie pan.
- Bake 20 to 30 minutes. DO NOT OVERCOOK. Slice and serve warm, top with vanilla ice cream.
Nutrition Facts : Calories 462.1, Fat 20.2, SaturatedFat 8.5, Cholesterol 101, Sodium 207.1, Carbohydrate 65.3, Fiber 0.7, Sugar 59.8, Protein 6.6
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- Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool.
- Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside.
- Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken.
- Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth.
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