Back when I had my restaurant and catering business, this “Mile High Peanut Butter Pie” was one of my most popular! It’s an oldie, and I don’t know it’s origin, as my Mom had taught me how to make it back in the early ’80’s!
There are many versions of this pie, and originally, you were to use two small 8″ store-bought Keebler cookie crusts. Their graham or chocolate flavor.
Well, the small dinky pies were just too small for “restaurant sized” to me. So I piled the filling into one, 9″ deep dish pie, and made my own crusts. I started off making them chocolate flavor, using Oreos, and then, I discovered “Nutter Butters”!!
And the pie Gods smiled!!!
When you thought that it just couldn’t get any better and more rich….
OH yea. It was DOUBLY delicious and decadent!!
This time, though, instead of my regular, 9″ deep dish pie plate, I went for the big one, just to see how it did, and if there was enough filling. And it worked beautifully! So you have lots of choices now. 2 small 8″, or one mile high 9″, or one that’s still quite tall using the BIG dish! 😀
You were also to simply use regular Hershey’s chocolate syrup…..
….but if you’re going to go for it….then GO for it, I say! Get the GOOD stuff and use what I do, the Ghirardelli premium chocolate sauce!!
Though I’ve seen many recipes call for regular sugar, even light brown sugar, I doubt that you can get the superb creaminess from either of those that you can with confectioner’s sugar.
So please, just use old fashioned powdered sugar for this, and you’ll be shocked at how silky-rich it turns out!!
There are two more options for you. Originally, you were to pop this pie into the freezer, freeze it until solid, then let it thaw on the counter so that you could slice it. I don’t do that anymore.
Just make it the day before, or in the morning to serve in the evening, and simply refrigerate it until very cold. Then you just slice it straight from the ice box! It works even better! 😉
I do store this in my large, tall cake saver that works extremely well. So find something large to store it in so that your pie will stay nice and not get gummy on top. If nothing else, just set it on a large platter and place a stock pot over it to cover. Improvise with what you have. Just make sure that you cover it is all.
This pie is a classic, and I’m STILL amazed at it’s decadence, and the reaction I receive from guests who’ve never had it before!
This truly is THE BEST way to make this pie, and I know that you’ll be just as thrilled over it as everyone who has already tried it has been. It surpasses all of your expectations and will surely become a huge hit in your house, too! Enjoy!! 🙂 And…..
- For Pie Filling:
- 8 oz. cream cheese, softened
- 1½ cups powdered sugar
- 1 cup peanut butter, I like Peter Pan Creamy
- 1 tsp. vanilla extract
- 1 (16 ounces) tub frozen whipped topping such as (regular) Cool Whip, thawed
- Nutter Butter Cookie Crust and Topping:
- 3 Nutter Butter Peanut Butter Cookies (*ground fine, reserve aside)
- 24 Nutter Butter Peanut Butter Cookies, ground fine
- 4 Tbl. melted butter
- good chocolate sauce such as Ghirardelli to drizzle
- For Cookie Crust and Crumb Topping:
- *From an 11.8 oz. pkg. "Pack Size" Nutter Butter Peanut Butter Sandwich Cookies:
- Snap 3 cookies in half or pieces, and place into food processor, pulse until fine crumbs, remove to a small bowl, cover, and set aside.
- Snap remaining 24 cookies in half or pieces and place into food processor. Pulse until fine crumbs. With motor running, drizzle in melted butter. Thinly and firmly pat crumbs onto bottom and up sides of a large 9" deep dish pie dish. Place into fridge to chill the butter and firm up. (1 hour).
- For Pie: In a large bowl, beat the cream cheese, peanut butter, powdered sugar and vanilla until smooth.
- With a large spatula, fold in the whipped topping (starting with half), cutting in and giving the top a good swipe to help incorporate. When creamy and fully incorporated, fold in rest of whipped topping until all is combined and silky smooth, spoon into the crust. Sprinkle reserved cookie crumbs over pie. (As much as you like). Drizzle with chocolate sauce. Cover and freeze for 4 hours or until set. *If you don't have the freezer space, simply chill overnight, sealed in a large cake container.
- Remove from the freezer 30 minutes before serving. (*Serve immediately if coming straight from the fridge so crust cuts easily and comes away from pie dish nicely).
- Drizzle plate and/or pie with more chocolate sauce and a bit more of the reserved cookie crumbs if you'd like.
- *Any leftover crumbs can be saved for other uses. Very good sprinkled over ice cream with chocolate sauce. 😉
*This post is not a sponsored post and my opinions are my own.