Decadent Peanut Butter Fudge Pie with an Oreo cookie crust, and creamy peanut butter filling made with cool whip and cream cheese. Topped with hot fudge, Peanut Butter Fudge Pie is a must-make!
If you like peanut butter as much as we do in this house, you are going to adore this recipe for classic Peanut Butter Pie. It’s decadent, and peanut buttery and is sure to satisfy your craving for something sweet! To make it even more decadent, I decided to top it my recipe for Easy Homemade Hot Fudge to create this awesome recipe for Peanut Butter Fudge Pie.
The crust of this Peanut Butter Fudge Pie is made very simply with just Oreo cookies and melted butter pressed into a pie plate (this is my favorite pie plate as of late). I like to use my food processor to crumble the cookies into a fine crumb, but you could also place the Oreos in a large ziplock bag and use something heavy like a rolling pin to crush them. If you have a food processor, definitely use it. The finer the crumb, the better.
The most important part is the filling, of course! What I love about this Peanut Butter Fudge Pie is that it comes together SO quick and it’s perfect for summer. The filling consists of creamy peanut butter, cream cheese, Cool Whip, and a little powdered sugar. That’s it!
From start to finish, you can have this pie ready to go in about 22 minutes. Of course, it’ll need to hang out in the fridge for a bit but the hands-on time is only about 20 minutes which is hard to beat. If you don’t want to make my recipe for Easy Homemade Hot Fudge, you can just buy a jar of fudge from the grocery store. Don’t drizzle the pie with the hot fudge until you’re ready to serve it. Enjoy!
- 22 Oreos (regular, not double stuff)
- 4 tablespoons butter, melted
- 1 cup peanut butter
- 1-8 ounce package cream cheese
- 1 cup powdered sugar
- 1- 8 ounce tub Cool Whip, thawed
- 1 jar fudge ice cream topping or my recipe for Easy Homemade Hot Fudge
- Pre-heat your oven to 350 degrees.
- In a food processor, pulse Oreos until you have a fine crumb mixture. Alternatively, if you don’t have a food processor, place the Oreos in a ziplock bag and use a rolling pin or other heavy object to crush them.
- Combine the crushed Oreos with the melted butter and press firmly into a pie pan (this is my go-to pie plate) to create the crust. Bake for 5-7 minutes, then allow the crust to cool completely.
- With your mixer, combine cream cheese and peanut butter and beat until smooth.
- Add in powdered sugar and mix well.
- Beat in Cool Whip and mix until the pie filling is light and fluffy.
- Spread the filling into the Oreo crust that has completely cooled. Place the pie in the refrigerator for at least 1 hour.
- Right before serving, heat the fudge ice cream topping according to the directions on the jar and drizzle a spoonful over each piece of pie.
- Store leftovers in the refrigerator