Nutter Butter Peanut Butter Pie

Directions
Prepare the Crust
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the crushed Nutter Butter cookies with melted butter until well combined.
Press the mixture into the bottom and sides of a 9-inch pie dish to form the crust.
Bake for 8–10 minutes, then let it cool completely.
Make the Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
Add the peanut butter and vanilla extract; mix until fully incorporated.
Gently fold the whipped cream into the peanut butter mixture until smooth and creamy.
Assemble the Pie
Pour the filling into the cooled crust and spread it evenly.
Sprinkle crushed Nutter Butter cookies over the top.
If desired, drizzle melted chocolate over the surface for decoration.
Chill and Serve
Refrigerate the pie for at least 4 hours or until set.
Serve chilled and enjoy!
Variations
Chocolate Crust
Use a chocolate cookie crust (like Oreos) instead of Nutter Butter cookies for a chocolate-peanut butter twist.
Crunchy Peanut Butter
Substitute creamy peanut butter with crunchy peanut butter for added texture.
Layered Pie
Add a layer of chocolate ganache or caramel between the crust and filling for extra richness.
Mini Pies
Make individual-sized pies using muffin tins or small tart pans.
Tips
Room Temperature Ingredients: Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
Whipped Cream: Use freshly whipped cream for the best texture, or substitute with whipped topping for convenience.
Storage: Store the pie in the refrigerator for up to 3–4 days.
Freezing Option: Freeze the pie for a firmer texture, perfect for hot days. Allow to sit at room temperature for 10–15 minutes before slicing.
Decoration: Add a dollop of whipped cream or a whole Nutter Butter cookie on each slice for presentation.