nutter butter pie

Name: Nutter Butter Pie
Cook time: 2 h
Yield: 12
Cuisine: American
Ingredients: FOR THE CRUST; 24 - nutter butter cookies, crushed; 6 tablespoon(s) salted butter, melted; FOR THE FILLING; 8 ounce(s) cream cheese, room temperature; 1 cup(s) marshmallow fluff; 1/3 cup(s) creamy peanut butter; 1 cup(s) heavy cream; 12 - nutter butter cookies, crushed; FOR THE TOPPING; 1/2 cup(s) heavy cream; 1 tablespoon(s) powdered sugar; 1/4 cup(s) creamy peanut butter, warmed and drizzled on top

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://cookiesandcups.com/nutter-butter-pie/

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yield 12 serving(s)

cook time 2 Hr

method Refrigerate/Freeze

Ingredients For nutter butter pie

FOR THE CRUST
24

nutter butter cookies, crushed
6 Tbsp

salted butter, melted
FOR THE FILLING
8 oz

cream cheese, room temperature
1 c

marshmallow fluff
1/3 c

creamy peanut butter
1 c

heavy cream
12

nutter butter cookies, crushed
FOR THE TOPPING
1/2 c

heavy cream
1 Tbsp

powdered sugar
1/4 c

creamy peanut butter, warmed and drizzled on top

How To Make nutter butter pie

1
Crust: Preheat oven to 350. Mix crushed Nutter Butter cookies and melted butter together in a bowl. Press mixture into bottom and up the sides of a 9" pie pan, using the back of a glass or measuring cup if necessary to pack down. Bake for 12 minutes until golden and set. Allow to cool completely.

2
Filling: In bowl of stand mixer beat cream cheese, peanut butter and marshmallow fluff together until smooth. In another bowl beat the heavy cream until stiff peaks form. Stir whipped cream into cream cheese mixture. Finally stir in crushed cookies. Spread this all over cooled crust.
3
Topping: Beat the heavy cream with the powdered sugar until stiff peaks form. Spread on top of cream cheese filling. If desired heat peanut butter for 30 seconds until it becomes "drizzleable" and drizzle on top of whipped cream. Chill pie for at least 2 hours before serving.
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