I won my very first pie baking contest with this pie...1st place and best in show!!! I used nutter butter cookies for the crust because you can never have enough peanut butter as far as I'm concerned!!
Notes from the Test Kitchen:
This cool creamy peanut butter pie is to die for! The Nutter Butter crust is the base of all this yumminess. If you love chocolate and peanut butter, then you'll love this pie. Being cool and creamy, this will be great spring or summertime dessert.
Crust: combine crushed cookies and melted butter. Press crumbs into the bottom and up the sides of a your 9" pie (lightly greased). Bake @ 350 for 10 mins. Set aside and cool while making the filling.
Filling: Beat together the cream cheese and powdered sugar until well combined. Gradually add peanut butter and vanilla extract; mix well. Fold in the Cool Whip topping until well blended.
To Assemble: Place a generous puddle of hot fudge topping on the bottom of the cooled pie crust. Next spread the peanut butter filling on top.
Topping/Garnish: Using a pastry bag and decorating tip of your choice, place Cool Whip in the pastry bag and decorate the entire top of the pie with swirls. Drizzle melted chocolate & peanut butter on top and refrigerate until ready to serve.
** You can also sprinkle the top with nuts or chopped Reese's Cups. Whatever your heart or stomach desires!!