American Pie Council

2017 Amateur Entry

 

Peanut Butter Fudge Pie

Peanut Butter Fudge Pie
Carolyn Blakemore

Cookie Crust:
1 ½ Cups Shortbread Crumbs
¼ Cup Melted Margarine

In sauce pan melt margarine. Cool. Add crumbs. Mix well and press into a greased 9 inch pie pan.
Bake in 375 degree oven for 8 minutes. Cool and fill.

Fudge
½ Cup Margarine Melted
½ Cup Jiff Creamy Peanut Butter Melted
1 Tsp. Vanilla
4 -Tbsp. Cocoa Powder
2 Cups Confectioners Sugar Sifted
¼ Cup Peanut Butter Morsels

Filling:

1 Cup Confectioners Sugar Sifted
3 oz. Softened Cream Cheese
½ Cup Jiff Creamy Peanut Butter
1 - 8 oz. Cool Whip

To make fudge: in sauce pan on low heat melt together margarine and peanut butter. Stir until smooth. Remove from heat. Sprinkle morsels top of cookie crust, drop fudge by spoonfuls, spread over morsels, add remainder of fudge to a greased pan. With cookie cutter cut out hearts for top.

Make filling. In large mixer bowl cream sugar and cream cheese, blend in peanut butter, add cool whip, combine with cream cheese mixture and pour into crust.
Chill until firm. Decorate with hearts. Serves 8