Several years ago, I was sorting through my coupons from the newspaper when I ran across a recipe for a peanut butter fudge pie.  The recipe was on a random coupon page advertising hot fudge and peanut butter.  I saved the recipe and eventually tried it out.  It is now a staple at family holiday meals; both Thanksgiving and Christmas. 

I decided to share the recipe for other peanut butter pie lovers to enjoy.  For this pie you will need:

1 prepared chocolate cookie pie crust
1 cup creamy peanut butter
1/2 cup sugar
8 oz. cream cheese (at room temperature)
4 1/2 cups (or 12 oz. container) of non-dairy whipped topping
1 jar (11.75 oz.) hot fudge topping

For Drizzle Topping:
2 tbs. of the hot fudge
2 tbs. of peanut butter

Combine in a medium bowl, the peanut butter, cream cheese, and sugar.  Gently fold in 3 cups of the whipped topping.

{Mixing the ingredients.  I used a mixer, but you can also mix these items by hand.}

Spoon mixture into the pie shell.  Using a spatula, smooth mixture to edges of pie.  Reserve 2 tablespoons of hot fudge topping and peanut butter for drizzle topping.  Microwave the remaining hot fudge for 1 minute.  Stir.  Spread the hot fudge topping over pie to cover the peanut butter layer.  Refrigerate until serving time. 

{Filling pie crust and topping with hot fudge.}

Just before serving, spread the remaining whipped topping over the hot fudge layer, being careful not to mix the two layers.  Place the 2 tbs. of hot fudge and peanut butter in separate plastic bags.  Cut a tiny hole in one corner of the bags and drizzle each over pie. 

{Finished pie.  Please excuse the uneven decorative lines.}

I'm 24 weeks this week.  Definitely starting to feel uncomfortable. 

{24 Weeks}