Nutter Butter Pie
Mr. Dick has asked for a long time for a Peanut Butter Pie.
I finally made one, I came across the Peanut Butter Pie on Melcotte. com. Her photos are beautiful, almost to the point that you wouldn't want to cut her pie. This pie was made for Jennie who lost her husband suddenly. So with Mikey in my thoughts I make this pie for you also.
The pie is tall and rich, full of calories, peanut butter cream cheese filling, then more peanut butter with the Nutter Butter cookie crust and the filling topped off with a thin layer of chocolate along with a rim of mini Nutter Butter cookies. This is a keeper for sure, but only if several people are around to eat it. Dangerous to have this in the house alone. Happy Baking Andi
Let's get on with this wonderful pie
20 Nutter Butter cookies, finely crushed about 2 1/2 cups of crumbs*
2 (8 ounce) packages of cream cheese, softened
1/4 cup melted butter
1 cup confectioners' sugar
1 1/4 cup of creamy peanut butter
1 cup whipped topping (cool whip)
Mini Nutter Butter cookies
1 cup of milk chocolate, melted
1. In a medium size bowl, combine the crushed cookies along with the 1/4 cup of melted butter. Press this into a pie plate, line the bottom and up the sides. Place in the refrigerator until ready to fill.
2. Using your stand mixer add the cream cheese and mix this until smooth. Add the sugar and the peanut butter and mix at low speed until light and fluffy. Fold in the Cool Whip. Pour this into your prepared crust. Smooth the top and refrigerate for about 15 minutes or until chilled. Remove from the fridge and pour the melted chocolate over the top and smooth even. Place the mini Nutter Butters around the edge or you could put a edge of the left over cookies and crush them and sprinkle this around the edge of the pie. Keep stored in refrigerator for at least 4 hours before serving.
* Crust could also be made with Oreo's, Graham Crackers, or Ginger Snaps
Ashton at Something Swanky