Perfect peanut butter pie

Perfect?  PERFECT. This pie is perfect.  It’s like a reese’s pb cup but in pie form.  I pretty much want to share it with you so we can both fall in love and into a sugar coma at the same time.  This pie is insanely good. Sweet, creamy, peanut butter for miles, and the hot fudge en robes the whole pie.  I originally found the recipe and tinkered with it a bit.  I usually purchase low fat cream cheese and low fat cool whip by habit so that’s what you get today.  It just makes me feel better…particularly when I eat a piece for breakfast, lunch, and dinner.  And perhaps as an evening snack.  You see how this is going to end don’t you?

Ingredients

For the pie:

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

For the topping:

  • 2 tablespoons peanut butter

Directions

  1. In large bowl, beat peanut butter, cream cheese, and sugar until creamy.
  2. Fold in 3 cups Cool Whip.
  3. Spoon mixture into crust and smooth to edges.
  4. Top with the jar of hot fudge.  You may need to heat it up in the microwave for about 15 seconds to get it warm enough to spread.
  5. Refrigerate until ready to serve.
  6. When ready to serve, drizzle with more warm peanut butter or make a fun pattern.
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