Peanut Butter Fudge Pie

 I made this peanut butter fudge pie for our sweet friends who came to visit us from Indianapolis last weekend. I took a few not-so-fantastic pictures with my cell phone when I was serving it (and, of course, not a single one while making it) then posted it to FB and Instagram and received several requests for the recipe.

So please pardon the less-than-stellar photos and keep in mind that this pie was eaten so quickly I barely got a chance to take pics!

Peanut Butter Fudge Pie

Ingredients:

For the crust-

1 sleeve of chocolate graham crackers

1 tbsp. sugar

1 stick of melted butter

For the base (inspired by a 2006 Epicurious recipe found here):

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

2 tbsp. light corn syrup

a small pinch of Kosher salt

For the filling (inspired by Handle the Heat's PB pie recipe found here):

1 stick of softened cream cheese

3/4 cup powdered sugar

1 cup of heavy cream whipped to stiff peaks with 3 tbsp. powdered sugar + 1/2 tsp. vanilla

1 cup creamy peanut butter

For the topping:

1 family size bag of peanut butter M&Ms

1/2 cup chocolate chips melted with 1 tbsp. heavy cream

Pulse crust ingredients in a food processor then press them into a greased pie pan (I like to use the bottom of a glass to press the crumbs into place). Chill for 20 minutes then bake for about 10 at 350 to set the crust.

While crust is baking, microwave base ingredients at 30 second intervals, stirring each time until chocolate is melted. If you like it extra peanut-y, swap 1/4 cup of the chocolate chips for peanut butter chips.

After crust has cooled, spread base mixture across the bottom of the pie pan and refrigerate for at least thirty minutes (or freeze for 10) to set.

While base is setting in the fridge or freezer, whip the peanut butter and powdered sugar on high until light and fluffy. Fold in whipped cream (don't use the mixer here; the air in the whipped cream is what will make your pie extra creamy and fluffy!). Spread filling over the base layer then freeze for 15 minutes. Sprinkle M&Ms over the top then drizzle with melted chocolate/cream (I put mine in a quart baggie then snip off the tip to drizzle). Chill decorated pie for at least four hours until serving. Remove from the freezer and let the pie sit on the counter for 10 minutes before serving.

Serving tip: Run your knife under hot water before slicing your pie for easier and cleaner slicing!

Here are two little ladies who loved this dessert!

 Store this pie loosely covered with tinfoil in the freezer for a week (I think it would keep a week, but mine was devoured in three days!).

Enjoy!