Description
This Valentine Irresistible Chocolate Peanut Butter Pie features a creamy peanut butter filling topped with rich chocolate fudge. Simple to prepare and perfect for sweet moments with loved ones, this dessert is sure to impress!
Ingredients
- Gluten Free Oreos (24, 9.5 oz, not double-stuffed)
- Butter (5 Tablespoons, melted)
- Creamy Peanut Butter (1 cup)
- Cream Cheese (8 oz, softened)
- Granulated Sugar (1/3 cup)
- Frozen Whipped Topping (12 oz, thawed)
- Semi-sweet Chocolate Chips (6 oz)
- Heavy Whipping Cream (2/3 cup)
- Light Corn Syrup (1/2 cup)
- Brown Sugar (1/4 cup)
- Unsweetened Cocoa Powder (1/4 cup)
- Pinch of Salt
- Cold Butter (1/4 cup, cut into pats)
- Vanilla Extract (2 teaspoons)
- Reserved Whipped Topping
- Chopped Peanuts (2 heaping Tablespoons)
Instructions
- Prepare the crust by pulsing gluten-free Oreos in a food processor and mixing with melted butter. Press into a pie pan and freeze to set.
- Make the peanut butter filling by mixing creamy peanut butter, softened cream cheese, and sugar, then fold in whipped topping and fill the crust.
- Prepare the hot fudge sauce by melting chocolate chips, heavy cream, corn syrup, brown sugar, cocoa, and salt over heat before adding cold butter and vanilla.
- Assemble the pie with hot fudge poured over the peanut butter filling and refrigerate for setting.
- Decorate with whipped topping and chopped peanuts, then slice and serve.
Notes
Let the cream cheese and peanut butter soften before mixing to avoid lumps in the filling.
For a richer flavor, toast the chopped peanuts before adding on top.
This pie can be made up to three days ahead for optimal flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg