Once upon a time I found this recipe from this girl.
I loved the crust made from peanut butter cookies instead of the over exposed oreo.
It was even a post in the old pre-grandma b blog.
I wasn't so crazy about the cool whip because I rarely have it on hand & there is way more delicious fat in heavy cream.
(I studied under Paula Deen too long to turn healthy now!)
I reworked the recipe a tad and came up with this new version.
Enjoy & Happy Pie Day!!
Nutter Butter-Chocolate Peanut Butter Pie
Yield: 10 servings
Source: adapted from recipegirl
24 Nutter Butter cookies - crushed into crumbs
5 T butter, melted
1 c fudge sauce
2 c heavy cream
12 oz cream cheese - softened
11/2 c powdered sugar, sifted
1 1/2 c crunchy peanut butter
2 T whole milk
1 c chopped peanuts
additional fudge sauce & peanuts for garnish - optional
In a medium bowl, combine cookie crumbs and butter.
Press the mixture into a pie plate.
Drizzle the hot fudge on top and smooth it out.
Place in the freezer while you're preparing the filling.
To prepare the filling, whip the cream until it holds medium peaks.
Beat in 1/2 c pwd sugar and whip until the cream holds medium firm peaks.
Scrape the cream into a seprate bowl and chill.
Using same mixer bowl with paddle attachment, beat the cream cheese with the remaining 1 c pwd sugar until smooth.
Mix in peanut butter & milk.
Fold in whipped cream mixture.
Remove pie from freezer and sprinkle chopped peanuts over fudge topping.
Spoon the peanut butter filling into the frozen pie crust, smooth the top, and place back into the freezer.
Freeze for at least 3 hours, or until set enough to slice easily.
Drizzle additional hot fudge and sprinkle additional peanuts, if desired.
Nutritional facts per serving (daily value): Calories 675kcal; Protein 7g (15%); Total Fat 43g (66%)(Sat. 23g (116%)); Chol. 118mg (39%); Carb. 70g (23%); Fiber 1g (5%); Sugars 65g; Calcium 77mg (8%); Iron 1mg (6%)