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Peanut Butter Pie XIV
Peanut Butter Pie XIV
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Indulgent Peanut Butter Marshmallow Cream Pie: Layers of creamy filling made with peanut butter, lemon juice, condensed milk, and whipped topping, swirled with hot fudge sauce and topped with chopped nuts in a graham cracker crust. Yields two pies when frozen.
Ingredients:
  • 2 (9 inch) prepared graham cracker crusts
  • 1 (14 ounce) can sweetened condensed milk
  • 0.25 cup lemon juice
  • 1 cup crunchy peanut butter
  • 1 (7 ounce) jar marshmallow creme
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (12 ounce) jar hot fudge topping
  • 0.25 cup chopped walnuts
Instructions:
  • Combine condensed milk, lemon juice, peanut butter, and marshmallow creme in a large mixing bowl, beat until smooth, then gently fold in whipped topping.
  • Divide the peanut butter mixture evenly among the graham cracker crusts. Spread a layer of fudge topping on top of the peanut butter mixture in each crust. Finally, spoon the remaining peanut butter mixture over the fudge layer in each crust.
  • Sprinkle with finely chopped nuts, freeze until solid, then enjoy.

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