This is a favorite of my family!
Nutter Butter Peanut Butter Pie!
You need the following equipment:
Electric Hand Mixer
2 Mixing Bowls
1 One Cup Dry Measure Measuring Cup
1 1/3 Cup Dry Measure Measuring Cup
1 Gallon Size Zip Lock Bag
1 9 Inch Pie Plate (The Pie Plate in this instructable is 8 inch but 9 better suited to this)
1 One Cup Liquid Measure Microwave Safe Measuring Cup
Assorted Spoons and Spatulas
1 - 16 oz. Package of Nutter Butter Cookies
1 - Stick Margarine
1 - 8 oz. Cool Whip Original
1 - 8 oz. Package of Cream Cheese (softened)
1 - One Cup Sugar
1 - One Cup Peanut Butter
Ok with every gathered lets begin.
Step 1: Step 1 - Make the Crust
The crust of this pie is delicious by itself! Place all of the Nutter Butter cookies from the package into the One Gallon Ziplock bag and crush them with a rolling pin, or mallet, or hammer whatever is handy. Remove 1/3 cup of crushed cookie pieces with the 1/3 Dry Measure Measuring Cup and place to the side to garnish the pie with later. Dump the crushed cookies in a mixing bowl. In the Microwave Safe Mixing cut melt the stick of margarine in the microwave. Combine the crushed cookies and melted margarine in the mixing bowl. Mix well and dump the mixture into the 9 Inch Pie Pan. Press the mixture the to Pie Plate to form crust. Refrigerate once completed.
Step 2: Step 3 - the Filling
In a Mixing Bowl combine the Softened Cream Cheese, Sugar, Peanut Butter, and all but a spoonful of Cool Whip beating until it is well mixed.
Step 3: Step 4 - Bringing It All Together
Remove the Pie Crust from the refrigerator and spoon the filling into the crust and smooth is out. Once it is smooth sprinkle the remaining 1/3 Cup of Crushed Cookies and the last spoonful of Cool Whip. Refrigerate for One Hour then serve!
I made this instructable some time ago but decided to update it after talking to my youngest son the chocoholic in the family. You can dress this up a bit and drizzle chocolate syrup across the top for the peanut butter chocolate effect, its delicious!