Peanut Butter Pie with Cool Whip

In this article, we will explore a delicious and easy-to-prepare recipe.

Peanut Butter Pie with Cool Whip: A Delectable Delight

Craving something sweet and indulgent? This Peanut Butter Pie with Cool Whip promises to satisfy your dessert desires with its creamy texture and rich flavors. Ideal for any occasion, this no-bake dessert is a crowd-pleaser that combines the classic taste of peanut butter with the refreshing lightness of Cool Whip. Let’s dive into this delicious recipe and discover how you can make it at home.

Ingredients List

To create this scrumptious Peanut Butter Pie with Cool Whip, you’ll need the following ingredients:

• 23 Nutter Butter cookies*
• 4 tablespoons salted butter
• 1/2 cup hot fudge (or more to taste)
• 8 ounces cream cheese (softened)
• 3/4 cup powdered sugar
• 1 cup peanut butter
• 3 tablespoons milk
• 1 tablespoon vanilla
• 8 ounces Cool Whip
• Extra hot fudge (to garnish)
• Melted peanut butter (to drizzle)
• Mini chocolate chips (to garnish)

Timing

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 20 minutes

Step-by-Step Instructions

Step 1: Prepare the Crust

1. If you prefer a baked crust, preheat your oven to 350 degrees F. This is also a good time to let your cream cheese soften.
2. In a food processor, blend the Nutter Butter cookies into fine crumbs. Alternatively, you can crush them using a ziplock bag and a rolling pin.
3. Melt the salted butter and mix it with the cookie crumbs until well combined.
4. Press the mixture into a 9-inch pie pan or springform pan using the bottom of a glass or measuring cup.
5. For a more crumbly crust, refrigerate the crust for 1 hour. For a sturdier, crunchier crust, bake it for 10 minutes at 350 degrees F. Allow it to cool completely if baked.

Step 2: Make the Filling

1. Microwave your jar of hot fudge for about 30 seconds or until it’s easy to spread. Spread about 1/2 cup of fudge on the bottom of the crust.
2. In a large bowl or stand mixer, beat the softened cream cheese until smooth, scraping the sides and bottom.
3. Add powdered sugar and peanut butter, mixing until incorporated.
4. Mix in the milk and vanilla.
5. Fold in half of the Cool Whip, followed by the remaining Cool Whip, until fully combined.
6. Spread the peanut butter filling over the hot fudge layer.
7. Cover with plastic wrap and freeze for 2-3 hours until firm. Alternatively, refrigerate until firm if you prefer a softer texture.

Step 3: Garnish and Serve

1. Heat any remaining hot fudge and melt some peanut butter in the microwave.
2. Drizzle fudge and peanut butter over the pie or each slice before serving.
3. Garnish with extra Nutter Butters and mini chocolate chips if desired.

Nutritional Information

• Serving Size: 1 slice
• Calories: 761 kcal
• Fat: 45 g
• Saturated Fat: 17 g
• Cholesterol: 52 mg
• Sodium: 580 mg
• Carbohydrates: 77 g
• Fiber: 3 g
• Sugar: 43 g
• Protein: 12 g
• Trans Fat: 1 g
• Unsaturated Fat: 25 g

Healthier Alternatives for the Recipe

For a lighter version of this Peanut Butter Pie with Cool Whip, consider using reduced-fat cream cheese and low-sugar Cool Whip. Swap out Nutter Butter cookies for a whole-grain cookie option, and opt for natural peanut butter to reduce added sugars and hydrogenated oils.

Serving Suggestions

This pie is perfect for summer barbecues, family gatherings, or as a quick treat for a weekday night. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.

Common Mistakes to Avoid

• Overmixing the filling: This can lead to a dense texture instead of a light and fluffy pie.
• Not allowing enough time to set: Ensure the pie is thoroughly chilled or frozen before serving to maintain its shape and texture.
• Skipping the cooling process for the crust: If you bake the crust, it’s crucial to let it cool completely before adding the filling.

Storing Tips for the Recipe

Store any leftover Peanut Butter Pie in the freezer for up to two weeks. Wrap it tightly in plastic wrap or use an airtight container to prevent freezer burn. If refrigerated, consume within 3-4 days for the best taste and texture.

Conclusion

This Peanut Butter Pie with Cool Whip combines simplicity and flavor in a delightful dessert that’s sure to become a household favorite. Whether you’re a seasoned baker or a beginner, this recipe offers an uncomplicated yet impressive way to indulge your sweet tooth.

FAQs

Q: Can I make this pie ahead of time?
A: Yes, this pie is perfect for making in advance. Prepare it a day or two before serving and keep it in the freezer until ready to enjoy.

Q: What can I use instead of Nutter Butter cookies?
A: If you’re looking for an alternative, graham crackers or any peanut butter-flavored cookie will work well as a crust.

Q: How can I make this pie gluten-free?
A: Use gluten-free cookies for the crust to accommodate dietary restrictions while maintaining the delicious peanut butter flavor.

For more mouth-watering recipes and dessert ideas, visit AdrianRecipes.com and explore our extensive collection of culinary delights!

Peanut Butter Pie with Cool Whip

Indulge in this creamy and delightful Peanut Butter Pie, topped with Cool Whip and drizzled with fudge and peanut butter for a truly sweet treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 761

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 23 g Nutter Butter cookies
• 4 g salted butter melted

Filling

• 120 ml hot fudge or more to taste
• 8 g cream cheese softened
• 3/4 g powdered sugar
• 1 g peanut butter
• 3 ml milk
• 1 tsp vanilla
• 8 g cool whip
• 120 ml extra hot fudge to garnish
• 50 ml melted peanut butter to drizzle
• 50 g mini chocolate chips to garnish

Equipment

• Food Processor

Method

 

1. Prepare the crust. If baking your crust, preheat your oven to 350 degrees F. (Now is also a good time to get out your cream cheese to soften)
2. Add Nutter Butters to a food processor and blend until they are fine crumbs.
3. Melt the butter in a small bowl. Pour the butter into the food processor and blend well.
4. Dump the mixture into a 9 inch pie pan or springform pan. No need to grease the pan.
5. Use the bottom of a glass or the bottom of a measuring cup to press the crumbs into the bottom and up the sides of the pan.
6. Refrigerate/freeze the crust for 1 hour or bake the crust for 10 minutes at 350.
7. Cool the crust completely if you baked it.
8. Put your jar of hot fudge in the microwave for 30 seconds or so, until it is easy to spread.
9. Spread about 1/2 cup fudge on the bottom of the crust.
10. In a large bowl or stand mixer, beat the softened cream cheese until it is smooth.
11. Add the powdered sugar and peanut butter and beat until incorporated.
12. Mix in milk and vanilla.
13. Add half of the cool whip and fold it into the mixture. When it is mostly incorporated, fold in the remaining cool whip.
14. Spread the peanut butter filling on top of the hot fudge.
15. Cover with plastic wrap and freeze for 2-3 hours, until firm.
16. Heat up any remaining hot fudge. Add a little peanut butter to a bowl and melt it in the microwave.
17. Use a spoon to drizzle peanut butter and fudge over the whole pie, or each slice as you serve it.
18. Garnish with extra Nutter Butters.

Notes

This pie can be stored in the freezer for a week. For a softer texture, let it sit for 10 minutes at room temperature before serving.