Tuesday, August 21, 2012

PB Fudge Pie.......and still among the living!

I'm here, yep..........still alive.  Just when I tell myself "get your booty in gear and get blogging again"- I have another long gap in post dates.  Well, as we all know 'life happens', but sometimes it's nice to enjoy the crazy busy times.

My friend Nicole came out for a visit to SD from Florida this past week.  We had some fun times and I will definitely have to share some photos from our adventures: Loads of sun, food, and laughs makes for a great time!

I'm trying to keep to my habit of making a new recipe once a week once a month of a Pinterest found treat.  If I get super dedicated, then maybe eventually it will turn into a weekly habit.  I sit down with my Husband and we drool over all the amazing looking desserts until we find one that we both are in the mood for, this time around it was the Peanut Butter Fudge Pie.  The original recipe can be found here


For the pie:
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

• 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 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.

• At serving time, carefully spread remaining Cool Whip on top of pie. 

• 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.


I have to say that it was pretty simple to make, although by the time it was chilled and ready for the drizzle topping, I couldn't find the right size decorating tips and just used the 'ol plastic bag cutting tip method for the topping (not a very attractive outcome with the thick lines)- but it tasted amazing so I dubbed it two thumbs up!

Also, my eyes deceived while reading the recipe and I thought I read to spread whipped topping on top of the pie before adding the rest of the goop- just a quick tip, not recommended unless you want a messy pie!


Nicole-Lynn said...

It's a shame I didn't try this myself when I was visiting! I guess I was too preoccupied with the yummy Sprinkles cupcakes! :)

Michelle said...

OMG girlie, it was totally sitting in the fridge during your trip, I should have cut you a slice :)