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: Crumble the cookies in a blender or food processor. Alternately, you can put them in a gallon zippered plastic bag. Roll the bag over until you have a fine crumb. Reserve half a cup of the cookie crumbs for later use.
Step 2: Combine the remaining cookie crumbs with melted butter in a medium bowl. Into the bottom of sides of a greased 9-inch pan, press the cookie crumbs and melted butter mixture.
Step 3: Place the cream cheese, a cup of peanut butter, and sugar in a large bowl. Beat using an electric mixer. Then, fold in the frozen whipped topping or whipped cream.
Step 4: Into the pie crust, pour the filling. Add whipped cream on top, spread in a thin layer, and smooth using an offset knife or rubber spatula.
Step 5: Microwave the rest of the peanut butter for at least 30 seconds. Drizzle this on top of the pie.
Step 6: Garnish the pie with dollops of whipped topping and the reserved cookie crumbs around the edges.
Step 7: Place in the fridge to set for at least 6 hours.