A Hot Fudge Peanut Butter Pie combines the rich, creamy flavors of peanut butter and the decadence of hot fudge, layered on a chocolate cookie crust. This no-bake dessert is perfect for peanut butter lovers looking for a treat that’s as impressive as it is easy to make.
Why You’ll Love This Recipe
No-bake delight: Perfect for when you don’t want to turn on the oven.
Decadent layers: The creamy peanut butter filling and luscious hot fudge create a dreamy texture and flavor contrast.
Customizable toppings: Add your favorite garnishes like whipped cream, peanuts, or chopped peanut butter cups for a personal touch.
Make-ahead dessert: It’s great for prepping the night before, making it stress-free for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
1 1/2 cups (150 g) chocolate cookie crumbs (e.g., Oreo crumbs, no filling)
1/4 cup (60 g) unsalted butter, melted
Filling:
1 cup (250 g) creamy peanut butter
1 cup (120 g) powdered sugar
8 oz (225 g) cream cheese, softened
1 tsp vanilla extract
1 1/2 cups (360 ml) heavy whipping cream, whipped to stiff peaks
Hot Fudge Layer:
1 cup (240 ml) store-bought or homemade hot fudge sauce, warmed slightly
Topping (optional):
Whipped cream or extra hot fudge sauce
Chopped peanut butter cups or peanuts for garnish
Directions
Make the Crust:
In a bowl, mix the chocolate cookie crumbs and melted butter until fully combined. Press the mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan. Chill the crust in the refrigerator for 30 minutes to firm up.
Add the Hot Fudge Layer:
Pour the slightly warmed hot fudge sauce over the chilled crust, spreading it into an even layer. Place the crust in the freezer for 15–20 minutes to allow the fudge to set.
Make the Filling:
In a large bowl, beat the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully combined. Spoon the peanut butter filling over the set hot fudge layer, spreading it evenly.
Chill the Pie:
Refrigerate the pie for at least 4 hours or overnight to set completely.
Garnish and Serve:
Before serving, drizzle extra hot fudge over the top and garnish with whipped cream, chopped peanut butter cups, or peanuts. Slice and enjoy this rich, creamy dessert!
Servings and Timing
Servings: 8–10 slices
Prep Time: 25 minutes
Chill Time: 4 hours or overnight
Variations
Nut-free: Swap peanut butter for sunflower seed butter.
Homemade crust: Use graham crackers or pretzels for a sweet-and-salty base.
Dairy-free: Replace cream cheese and whipping cream with dairy-free alternatives.
Chocolate lovers: Add a layer of chocolate ganache beneath the hot fudge for extra indulgence.
Crunchy texture: Mix chopped peanuts into the filling for a delightful crunch.
Storage/Reheating
Storage: Cover the pie tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 5 days.
Freezing: Freeze the pie (without garnishes) in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: Not applicable; serve chilled.
Related Recipes:
FAQs
How can I make homemade hot fudge sauce?
Combine 1/2 cup heavy cream, 1/4 cup unsweetened cocoa powder, 1/2 cup sugar, and 2 tablespoons butter in a saucepan. Cook over medium heat until smooth, then stir in 1/2 cup chopped chocolate until melted.
Can I use natural peanut butter?
Yes, but the filling may be slightly less smooth due to the natural oil separation.
Can I use a store-bought crust?
Absolutely. A pre-made chocolate or graham cracker crust works just as well and saves time.
How far in advance can I make this pie?
You can prepare the pie up to 2 days in advance. Add garnishes just before serving for the best presentation.
Can I substitute whipped topping for heavy cream?
Yes, you can use an equal amount of whipped topping, though the texture will be slightly different.
Conclusion
This Hot Fudge Peanut Butter Pie is a no-bake masterpiece, combining creamy peanut butter, luscious hot fudge, and a crunchy chocolate crust. Whether you’re serving it for a special occasion or a casual treat, it’s guaranteed to impress. Make it your own with creative toppings, and enjoy a slice (or two) of pure dessert bliss.
📖 Recipe:
Print
Hot Fudge Peanut Butter Pie
- Total Time: 4 hours 25 minutes
- Yield: 8–10 servings
- Diet: Vegetarian
Description
Indulge in this easy Hot Fudge Peanut Butter Pie recipe! A no-bake dessert with a chocolate cookie crust, creamy peanut butter filling, and luscious hot fudge layers, it’s a perfect make-ahead treat for peanut butter lovers.
Ingredients
Crust:
1 1/2 cups (150 g) chocolate cookie crumbs
1/4 cup (60 g) unsalted butter, melted
Filling:
1 cup (250 g) creamy peanut butter
8 oz (225 g) cream cheese, softened
1 cup (120 g) powdered sugar
1 tsp vanilla extract
1 1/2 cups (360 ml) heavy whipping cream, whipped to stiff peaks
Hot Fudge Layer:
1 cup (240 ml) hot fudge sauce
Topping (optional):
Whipped cream
Chopped peanut butter cups or peanuts
Instructions
- Prepare the Crust
- Mix cookie crumbs and melted butter. Press into a 9-inch pie pan. Chill for 30 minutes.
- Add Hot Fudge Layer
- Spread slightly warmed hot fudge over the crust. Freeze for 15–20 minutes.
- Make the Filling
- Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream. Spread over the fudge layer.
- Chill
- Refrigerate the pie for at least 4 hours or overnight.
- Garnish and Serve
- Add whipped cream, extra fudge, or your favorite garnishes. Serve chilled.
Notes
Storage: Refrigerate for up to 5 days or freeze (ungarnished) for up to 2 months.
Variations: Try a pretzel crust, add a ganache layer, or use sunflower seed butter for a nut-free option.
Homemade Hot Fudge: Combine heavy cream, cocoa powder, sugar, and butter, then melt in chocolate.
- Prep Time: 25 minutes
- Chill Time: 4 hours (or overnight)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 8–10 servings
