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Nutter Butter Pie

by Iber
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INGREDIENTS

CRUST:

  • 1 16-ounces package Nutter Butter bars, crushed and divided
  • 6 tbsp butter, melted

PIE:

  • 8 ounces cream cheese, softened
  • 1 1/4 c. creamy peanut butter, divided
  • 3/4 c. granulated sugar
  • 1 c. frozen whipped cream topping, thawed, or whipped cream (plus extra for topping)

INSTRUCTIONS

Step 1: Place the cookies in a blender or food processor and blend to crumble. Alternately, you can place the cookies in a gallon zippered plastic bag and roll over until you have fine crumbs. Set aside half a cup of cookie crumbs for later.

Step 2: Combine the rest of the cookie crumbs with melted butter in a medium bowl. Into a greased 9-inch pie pan, press the mixture both into the bottom and sides.

Step 3: Add the cream cheese, a cup of peanut butter, and sugar to a large bowl. Mix using an electric mixer, then fold in the frozen whipped topping or whipped cream.

Step 4: Into the pie crust, pour the filling, then spread over a thin layer of whipped cream. Using a rubber spatula or offset knife, smooth the top of the pie.

Step 5: In the microwave, heat the rest of the peanut butter for about 20 seconds. On top of the pie, drizzle the peanut butter and if desired, garnish with dollops of whipped topping and sprinkle the reserved cookie crumbs around the edges. Chill in the fridge for at least 6 hours.

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