Peanut Butter Pie

Peanut Butter Pie
Peanut Butter Pie

Shavuot begins tonight, so for the *something dairy*, I made this great peanut butter pie. It’s very similar to other peanut butter pies I’ve made in the past, but the crust is different and better. This isn’t a completely ‘from-scratch’ recipe like I usually like to do, but it was yummy and quick.  Nobody always needs or wants or should be a food snob.  And who doesn’t like Nutter Butters, right?  This is summer…let’s take it easy.

I based this recipe from one called “Nutter Butter Frozen Peanut Butter Pie“.

For the crust:
Take 24 Nutter Butter cookies and place them in a freezer bag. Hit the freezer bag with a rolling pin (or whatever) to make the cookies into crumbles. I wanted the crust to still be recognizable as Nutter Butters – so we left a number of good-size pieces. Pour the crumbled NB’s into a good-size bowl and add 5-6 tbsp of melted butter. Mix well. Place this mixture into either a pie dish or other suitable-size dish. I had a pyrex square dish that worked great. Once filled and even on the bottom, place in the refrigerator.

For the filling:
Cream together one 8-oz package cream cheese, one cup of peanut butter, 3/4 cup of sugar. The original recipe called for a splash of vanilla, but I didn’t think that was necessary. Once that’s all incorporated, stir in 8-oz Cool Whip.

Take the crust back out of the refrigerator, and spoon the filling over. Level it out on top. Cover with Saran and place in the freezer for a few hours or overnight.


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