Nutter Butter Pie
Vacation starts TODAY, so I'm unleashing a week of favorite posts you may have missed. Today's post was published a couple of years ago, but has been "pinned" a few hundred times. (Pinterest continues to amaze me!!) In case you missed it, now you can pin it yourself!! ********************
Buckle up friends, the recipe below unleashes some serious deliciousness. Even if you have a frozen peanut butter pie recipe, this SUPER simple recipe will compare well to anything you've ever had. My friend Heather is responsible for introducing our family to this recipe, and my daughter takes pride in the fact that she can make the recipe by herself.
Here's what you need:
- 24 Nutter Butter Cookies
- 5 Tablespoons butter, melted
- 1 package cream cheese, softened
- 1 cup smooth peanut butter
- 3/4 cup sugar
- 1 Tablespoon vanilla
- 3 cups whipped cream (1 regular sized tub)
First, place cookies flat in a plastic bag.
Use a rolling pin to crush the cookies.
Stir crushed cookies into the melted butter.
Mix the cookies with the butter until the mix sticks together.
Press into a 9 inch pie plate.
Next, place the cream cheese into the mixing bowl.
Blend the cream cheese until it's smooth.
Add peanut butter and mix well.
Add sugar.
Add the Tablespoon of vanilla (that's not a typo - you'll need a TABLESPOON!)
Gently fold in 1 1/2 cups of whipped cream. DO NOT use the electric mixer.
Pour mix into the pie shell.
Freeze the pie for at least 4 hours (or overnight).
Before serving, top with the remaining whipped cream and serve with a nutter butter on top.Since you'll break your knife trying to cut through the pie if it's frozen solid, be sure to take it out of the freezer at least 30 minutes before serving.
Presto! Enjoy.