While it's not a traditional Thanksgiving pie, my in-laws are starting to rely on me bringing this pie to the feast every other year, anyway, when we're here in CT for Thanksgiving). And the good thing is that in addition to being super tasty, it's really easy to make! I don't know if it helps nutrition-wise that I used reduced-fat peanut butter and cream cheese...probably doesn't matter when the pie includes an Oreo crust and a whole jar of hot fudge. Oh well.
I didn't get a picture of the inside, but the Jif site with the original recipe shows a slice of the peanut-buttery goodness.
Decadent Peanut Butter Pie (from Jif)
1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
8 oz cream cheese (at room temp)
1/2 cup sugar
12 oz container Cool Whip
1 (11.75 oz) jar hot fudge, divided
Drizzle: 2 tbsp hot fudge and 2 tbsp peanut butter
In a medium bowl, beat together the peanut butter, cream cheese, and sugar. Gently fold in 3 cups Cool Whip. Spoon mixture into the pie shell. Using a spatula, spoon mixture to edges of pie. Reserving 2 tbsp hot fudge, place remaining hot fudge into microwave-safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread hot fudge over pie to cover the peanut butter layer. Refrigerate until serving time.
Just before serving, spread the remaining Cool Whip over hot fudge layer, being careful not to mix the two layers. Place the 2 tbsp hot fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 tbsp peanut butter, going in the opposite direction of the hot fudge.
7 hours ago