Hot Fudge Peanut Butter Pie

I first saw this pie on Pinterest and was encouraged by a reader on facebook to hunt down the recipe. I think, in a move of sheer self preservation, I’d left the post at just sharing the photo and hoping that would be enough to quench my craving for a gooey, sweet, peanut buttery, hot fudgy, crispy cookie crusty bite of this delight.

But, as a I can’t very well leave a sincere request hanging, I am compelled to post the recipe. Let us all be blessed with at least some willpower around this thing.

Hot Fudge Peanut Butter Pie

Ingredients:

• 1 chocolate graham cracker crust
• 1 cup peanut butter
• 1 package (8 ounces) cream cheese, room temperature
• 1 tub (12 ounces) Cool Whip, divided
• 1 jar (11.75 ounces) hot fudge topping, divided
• ½ cup sugar

For the topping:

• 2 tablespoons hot fudge
• 2 tablespoons peanut butter

Instructions:

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 edge. 
2. Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time. 
3. At serving time, carefully spread remaining Cool Whip on top of pie. 
4. 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.

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