Ingredients Jump to Instructions ↓

  1. graham cracker crust for 9-inch pie*

  2. **Fudge Layer**

  3. 1 cup granulated sugar

  4. 2 ounces bittersweet chocolate

  5. 1/3 cup evaporated milk

  6. 1 tablespoon corn syrup

  7. 1 heaping tablespoon peanut butter

  8. **Filling**

  9. 8 ounces cream cheese

  10. 1/2 cup peanut butter

  11. 1 cup powdered sugar

  12. 1 tsp. vanilla

  13. 1/2 cup milk

  14. 2 cups whipped topping

Instructions Jump to Ingredients ↑

  1. *Purchase a large graham cracker crust or make your own:

  2. Mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter or margarine; pat into a 9-inch pie plate and chill for about 30 minutes before filling. If a crispier crust is desired, bake at 375° for about 7 minutes before filling.

  3. In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling.

  4. In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.

  5. To test for soft ball stage:

  6. Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.


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