100 percent pure decadence

Don’t you love when someone’s good news makes your day?

That happened to me last week. A good friend of mine called to let me know she is pregnant. She and her husband have been trying for a while to have a baby, so this is fantastic!

We discussed cravings during our phone call and somehow I mentioned THE BEST peanut butter pie I have ever made. I call it Chocolate Peanut Butter Cheesecake Pie, because that’s what it is, but the great makers of JIF peanut butter, who created the recipe, simply call it Decadent Peanut Butter Pie.

Image courtesy of JIF, as my pie has never looked that pretty.

Make it tonight. To celebrate the last day of January. Or to welcome February. I don’t care — just make it! You won’t be sorry.


  • 1 cup Jif® Creamy Peanut Butter
  • 1 (8 oz package cream cheese, softened
  • 1/2 cup sugar
  • 1 12 oz. container (4 1/2 cups) frozen whipped topping, thawed and divided
  • 1 prepared chocolate pie crust
  • 1 11.75 oz. jar hot fudge ice cream topping

Beat together 1 cup peanut butter, cream cheese and sugar in large bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.

Reserve 2 tablespoons of hot fudge topping into the corner of a resealable food storage bag; set aside. Microwave remaining topping on high for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.

Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.


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