Indulge in the creamy decadence of this peanut butter pie with a crunchy Nutter Butter crust. It's a perfect blend of sweet and salty flavors that will satisfy any peanut butter lover's cravings.
Ingredients: 24 Nutter Butter cookies. 6 tablespoons unsalted butter, melted. 1 8 oz package cream cheese, softened. 1 cup creamy peanut butter. 1 cup powdered sugar. 1 teaspoon vanilla extract. 1 1/2 cups heavy cream. 1/2 cup chocolate chips, melted optional, for drizzling. 1/4 cup chopped peanuts optional, for garnish.
Instructions: Preheat oven to 350F 175C. In a food processor, pulse Nutter Butter cookies until finely ground. Add melted butter to the cookie crumbs and pulse until combined. Press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake for 10 minutes, then let cool completely. In a large bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the peanut butter mixture until fully combined. Pour the filling into the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set. If desired, drizzle melted chocolate over the top and sprinkle with chopped peanuts before serving.
Prep Time: 20 minutes
Cook Time: 10 minutes
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