Fabulous Hot Fudge Peanut Butter Pie

Why You’ll Love This Recipe

I enjoy this pie because it’s smooth, rich, and always a crowd-pleaser. The peanut butter filling is creamy and lightened with Cool Whip, while the hot fudge topping makes it extra indulgent. It’s a no-fuss recipe that looks impressive on the table, making it perfect for potlucks, parties, or holiday gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crust
2 cups chocolate graham crackers
1/4 cup sugar
3/4 stick of butter (6 tablespoons)

Filling
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
1/2 cup sugar

Topping
2 tablespoons hot fudge
2 tablespoons peanut butter
remaining Cool Whip

Directions

I start by melting the butter in the microwave.
I place the graham crackers in a plastic bag and crush them into fine crumbs. I combine the crumbs with sugar and melted butter, then press the mixture into a buttered 9-inch pie pan, making sure to cover the bottom and sides. I bake the crust at 325°F for 10 minutes and let it cool.
For the filling, I beat peanut butter, cream cheese, and sugar together until smooth and creamy. Then I fold in 3 cups of Cool Whip until fully combined. I spread the mixture evenly into the cooled crust.
I reserve 2 tablespoons of hot fudge for later, then heat the rest according to the package directions. I spread the warm fudge over the peanut butter filling and refrigerate the pie until serving.
Before serving, I knead the reserved hot fudge in a plastic bag, cut a small hole in the corner, and drizzle it over the pie. I repeat the process with 2 tablespoons of peanut butter. Finally, I garnish the pie edges with the remaining Cool Whip.

Servings and Timing

This recipe makes about 12 servings.
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes

Variations

Sometimes I top the pie with chopped peanut butter cups or chocolate shavings for extra flair. I also enjoy making the crust with crushed Oreos instead of graham crackers. For a salty-sweet twist, I sprinkle chopped salted peanuts on top.

Storage/Reheating

I keep the pie covered in the refrigerator for up to 4 days. Since it contains dairy, I don’t leave it out at room temperature for long. It also freezes well—after assembling, I wrap it tightly and freeze for up to 2 months. When ready to serve, I thaw it in the fridge overnight.

FAQs

Can I use natural peanut butter?

Yes, but I prefer a creamy, no-stir peanut butter for a smoother filling.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I substitute equal amounts of freshly whipped cream, though the texture is slightly different.

Can I make this pie ahead of time?

Yes, I often make it a day in advance and keep it refrigerated until serving.

Do I need to bake the crust?

Yes, baking helps set the crust and keeps it from crumbling.

Can I skip the cream cheese?

I recommend keeping it since it balances the sweetness and adds creaminess.

Can I make this pie gluten-free?

Yes, I use gluten-free graham crackers or cookies for the crust.

Can I serve it frozen?

Yes, I sometimes serve it semi-frozen for a firmer, ice-cream-like texture.

What’s the best way to drizzle the toppings?

I use a small piping bag or a zip-top bag with the corner snipped off for neat lines.

Can I use caramel instead of fudge?

Yes, caramel works beautifully as a topping for a different flavor profile.

How rich is this pie?

It’s very rich, so small slices are usually enough to satisfy.

Conclusion

I love making Fabulous Hot Fudge Peanut Butter Pie because it combines two of my favorite flavors in one irresistible dessert. With its creamy filling, chocolatey crust, and drizzled toppings, it’s the kind of pie that always gets compliments and leaves everyone wanting another slice.