Yield: 6 - 8 servings

Mile High Peanut Butter Pie with Nutter Butter Cookie Crust & Chocolate Drizzle

Mile High Peanut Butter Pie with Nutter Butter Cookie Crust & Chocolate Drizzle

Ingredients

For Pie Filling:

  • 8 oz. cream cheese, softened
  • 1 1/2 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

Instructions

  • 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. ;)

    • Notes

    I used an extra-large and very deep pie dish for this. If you use a regular 9" one, don't worry, pile it up! It will be "mile high"! I wanted to see how it did in my big one, so now you know that both work just fine. *You can also make 2 small, 8" pies if you like.