Real Recipes From Real Home Cooks ®

peanut butter fudge pie

Recipe by
Teresa G.
Here, KY

This recipe is based on a recipe I found online for a Buckeye Pie. I've tweaked it to suit our tastes, and it tastes better than the original, in our opinion. It is very rich (with peanut butter, powdered sugar, butter, chocolate and cream, of course it is!) so start with a small slice. It's so deliciously decadent! Note: The pie in the photos does not include the optional garnish and mini chips.

yield 10 - 12
prep time 50 Min
method Refrigerate/Freeze

Ingredients For peanut butter fudge pie

  • 24
    oreo chocolate sandwich cookies (vanilla or chocolate creme filled)
  • 4 Tbsp
    salted butter, melted (1/2 stick)
  • 1/2 c
    salted butter, softened
  • 1 2/3 c
    peanut butter, crunchy or smooth (we prefer crunchy)
  • 1 1/4 c
    powdered sugar
  • 1/2 tsp
  • 1/2 tsp
    pure vanilla extract
  • 1/2 c
    mini semi-sweet chocolate chips (optional)
  • 1 1/2 c
    semi-sweet chocolate chips
  • 3/4 c
    whipping cream
  • 1/8 c
    chopped roasted peanuts (optional}

How To Make peanut butter fudge pie

  • 1
    Gather ingredients. Melt 4 tablespoons butter in microwave or on stove.
  • 2
    Place "S" blade in food processor. Add Oreo cookies; process until cookies are fine crumbs.
  • 3
    As processor is running, add melted butter thru chute; pulse until well combined.
  • 4
    Empty crumbs into pie plate (or springform pan.) Press to cover bottom and sides of pie plate; refrigerate while preparing filling.
  • 5
    In a large bowl, using a hand mixer, thoroughly combine 1/2 cup softened butter and 1 2/3 cup peanut butter.
  • 6
    Add 1 1/4 cup powdered sugar, 1/2 teaspoon salt and 1/2 teaspoon vanilla extract; mix until thoroughly combined (then mix in mini chips, if using.)
  • 7
    Pour/spoon mixture into prepared crust and smooth. Place in freezer while preparing ganache.
  • 8
    Pour 1 1/2 cups chocolate chips into a medium heat-proof bowl.
  • 9
    In a small saucepan, over medium heat, bring 3/4 cup cream to a slight simmer; immediately pour heated cream over chocolate chips. Let sit for 5 minutes, then whisk until completely smooth.
  • 10
    Pour ganache over peanut butter filling; smooth to edges. Garnish with chopped peanuts, if desired.
  • Peanut butter and fudge pie in white pie plate after 2 pieces cut.
    Refrigerate for minimum of one hour before serving. Refrigerate leftovers.