Decadent Peanut Butter Pie

My husband and I whipped up this oh-so-tasty pie to follow Gnocchi al Pesto at a recent dinner we hosted. It was every bit as good as the peanut butter and chocolate pies you get at Perkins or Bakers Square, but with the convenience (and cost savings!) of having it at home.

1 cup + 2 Tbsp Jif Creamy Peanut Butter
1 8-oz package cream cheese, softened
1/2 cup sugar
1 12-oz container frozen whipped topping, thawed
1 prepared chocolate pie crust
1 11.75-oz jar Smuckers Hot Fudge Microwaveable Ice Cream Topping

Beat together 1 cup peanut butter, cream cheese, and sugar in a medium bowl with an electric mixer on medium until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.

Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping on high for 1 minute; stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping  over hot fudge layer, being careful not to mix the two layers.

Cut a small corner from bag containing hot fudge. Squeeze bag to drizzle over pie. Place remaining 2 tablespoons peanut butter in a resealable plastic bag. Cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

From our experience, you can change some of the not-so-good ingredients without taking away the “decadence.” We used fat-free cream cheese and whipped topping and a low-sugar hot fudge. Feel free to experiment and find what works for you.

Original recipe at allrecipes.com

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