Peanut Butter Cream Pie
A chocolate peanut butter filling lightened with whipped cream, set in a baked crust and topped with chopped peanuts.
Equipment
- 9 Inch Pie Plate
- Electric mixer
- Large bowl
- Rubber spatula
Ingredients
Main Ingredients
- 1 refrigerated pie crust 9 inch, baked and cooled
- 1 cup hot fudge sauce
- 1 cup creamy peanut butter
- 1 cup heavy cream cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup roasted peanuts chopped, for garnish
Instructions
Cooking
- Bake the crust. Bake the pie crust according to package directions until golden, then cool completely, about 30 minutes.
- Make the base. Stir the hot fudge sauce and peanut butter together until smooth.
- Whip the cream. Beat the cold cream with powdered sugar and vanilla to soft peaks, about 2 to 3 minutes.
- Fold and fill. Fold the whipped cream into the base in two additions, then scoop into the cooled crust and smooth the top.
- Chill. Refrigerate at least 4 hours until firm.
- Top and slice. Garnish with chopped peanuts and slice with a clean, warm knife.
Notes
Substitutions: Use a graham cracker or chocolate cookie crust, or top with extra whipped cream.
Tips: Keep the cream cold and stop whipping at soft peaks so the filling stays smooth.
Storage: Refrigerate covered for up to 3 days and do not freeze.