Ingredients

The following ingredients have 72 Servings
  • 16 oz. Nutter Butter cookies (divided)
  • 5 tbsp. unsalted butter (melted)
  • 1/8 tsp. coarse kosher sea salt
  • 1 1/4 c. creamy peanut butter
  • 8 oz. 1 block cream cheese, softened
  • 1 1/4 c. powdered sugar
  • 1 1/2 c. heavy cream
  • 2 tsp. vanilla extract
  • Whipped cream
  • Reserved crushed nutter butters
  • Chopped roasted peanuts
  • Melted peanut butter (caramel sauce or hot fudge sauce)

Instruction

  • In a food processor (or a large ziploc bag with a rolling pin) crush Nutter Butter cookies (filling intact) until fine crumbs form. Add butter and salt, pulse or mix to combine. Remove 1/2 cup and set aside.
  • Press moistened crumbs into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling.
  • In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat peanut butter and cream cheese until smooth, about 2 minutes. With mixing speed on low, gradually add the powdered sugar. Mix until combined.
  • In the bowl of a stand mixer or a large mixing bowl, combine the heavy cream and vanilla. Beat until stiff peaks form. Gently mix into the peanut butter cream cheese mixture until no streaks remain.
  • Pour into the prepared pie crust and spread into a smooth, even layer. Top with reserved crumbs, chopped peanuts and whipped cream, if desired. Chill for at least two hours, or overnight.
  • Slice and serve with a melted peanut butter, caramel, or hot fudge drizzle.