Introduction

This Peanut Butter Fudge Swirl Pie is a creamy, decadent dessert that combines rich peanut butter with a smooth cream cheese filling and a chocolatey fudge swirl. Made with a crunchy Oreo cookie crust, it’s perfect for any occasion where you want to impress without spending hours in the kitchen.

A close-up image of a slice of creamy pie, shown on a white plate sitting on a white marbled surface. The pie has three visible layers: the bottom layer is a thin, dark brown crumbly crust; the middle layer is thick, airy, and light beige in color with a soft texture; the top layer is a swirl of glossy dark chocolate drizzle mixed into a light creamy topping. In the background, part of the rest of the pie in a foil pan is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (6 oz) ready-to-use Oreo cookie crust
1 bar (8 oz) cream cheese, softened
1/2 cup granulated sugar
1/4 cup creamy peanut butter
1 carton (8 oz) Cool Whip, thawed
1/4 cup hot fudge sauce

Instructions

Step 1: In a mixing bowl, use a hand mixer to beat together the softened cream cheese, granulated sugar, and creamy peanut butter until the mixture is smooth and creamy.
Step 2: Gently fold the thawed Cool Whip into the peanut butter mixture until fully combined.
Step 3: Evenly spread this peanut butter filling into the prepared Oreo cookie crust.
Step 4: Warm the hot fudge sauce in the microwave for about 30 to 45 seconds until slightly runny. Drizzle the fudge over the top of the filling, then use a toothpick to gently swirl the fudge across the surface, skimming just the top layer to create a pretty pattern.
Step 5: Cover the pie with the plastic lid from the Oreo crust and refrigerate for at least 8 hours, or overnight, to allow it to set before serving.

Tips & Variations

For a crunch contrast, sprinkle chopped peanuts or crushed Oreos over the fudge swirl before chilling.
Use natural peanut butter for a slightly healthier option, but be sure it’s smooth for easy mixing.
If you prefer a richer fudge flavor, double the amount of hot fudge sauce and swirl extra on top.
To make it nut-free, substitute the peanut butter with sunflower seed butter and use a nut-free cookie crust.

Storage

Store the pie in the refrigerator, covered, for up to 3 days. For best texture and flavor, enjoy it chilled. To serve, slice with a warm knife for cleaner cuts, but the pie does not require reheating.

How to Serve

The image shows a creamy dessert pie with three clear layers: a dark brown, crumbly crust forming the base and sides; a thick, light beige, smooth and fluffy filling in the middle; and a marbled top layer with swirled dark chocolate and light cream colors, creating a glossy and rich pattern. A slice has been cut out and is held by a woman's hand using a metal pie server. The pie sits in a shiny silver foil pan on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually tastes better after chilling overnight. Make it a day in advance and keep it refrigerated until ready to serve.

Can I use homemade pie crust instead of the Oreo cookie crust?

Absolutely! You can use any crumb crust you like, such as homemade graham cracker crust, but the Oreo crust adds a delicious chocolate base that complements the peanut butter perfectly.