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Peanut Cream Pie with fudge drizzle topping sauce

May 14, 2011


  • 1/2 (8 ounce) package cream cheese
  • 1 cup confectioners’ sugar
  • 1/3 cup smooth peanut butter
  • 1 cup frozen whipped topping, thawed
  • 1 (9 inch) prepared graham cracker crust
  • 1/4 cup finely chopped peanuts


  1. Whip the cream cheese until soft and fluffy.
  2. Beat in the sugar and peanut butter.
  3. Fold whipped topping into the peanut butter mixture.
  4. Pour filling into the pie shell and sprinkle with chopped peanuts.
  5. Chill until firm.  Drizzle sauce over top before serving.

Fudge drizzle topping sauce:


  • 1 cup confectioners’ sugar
  • 1/2 cup butter
  • 1/2 cup heavy cream
  • 3/4 cup semi-sweet chocolate chips
  • 4 (1 ounce) squares unsweetened chocolate, chopped
  • 1 1/2 teaspoons vanilla extract


  1. In a saucepan over medium heat, combine the confectioners’ sugar, butter and heavy cream.
  2. Cook, stirring constantly, until smooth. Do not allow the mixture to boil.
  3. Remove from heat, and stir in chocolate chips and unsweetened chocolate until melted and smooth.
  4. Before using sauce allow the mixture to cool slightly.
  5. Remove chilled pie; drizzle sauce over top of pie in a criss-cross fashion.  Chill again to set sauce.  Or, drizzle over  cut pieces of pie before serving.

(store remaining sauce in a covered container. Will in refrigerated for up to 1 week).

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