If you read my blog from yesterday, you will see that my family made me dinner and my hubby made me the Joe’s Stone Crab Key Lime Pie from scratch. Three pieces later I decided to make one for my best friends girlfriend lunch on Thursday. She does not eat chocolate ( allergic….I know how awful) and thought this would be perfect!

Well, Cleveland County is under a tornado warning and the sirens are going off  (that means tornados are in the area) so what does this family do…we bake. So I just got done baking the key lime pie. Then I got to thinking…how about a Fudgy Peanut Butter Pie for the choco lovers???  Can’t leave those people out! So I am getting ready to go into the kitchen and knock one of these out. This is one of the easiest pies in the world and I promise it is a huge crowd pleaser!!!

Fudgy Peanut Butter Pie

8 ounces cream cheese, at room temperature
1/2 cup hot fudge
3/4 cup confectioners’ sugar, plus 2 tablespoons, divided
3/4 cup creamy peanut butter, at room temperature
1 cup heavy whipping cream, plus whipped cream, for garnish, optional
1 teaspoon vanilla extract
1/4 cup mini chocolate chips
Chopped peanuts, optional
1 (9-inch) Oreo cookie crust

Directions
In a large bowl combine the cream cheese, 3/4 cups confectioners’ sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.
In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners’ sugar and vanilla extract. Continue to whip until stiff peaks form.
Carefully fold the whipped cream into the peanut butter mixture. Take the hot fudge and pour into the bottom of the cookie crust then pour the batter into the pie shell, top with whipped cream. Then garnish with chocolate chips and chopped peanuts.