Nutter Butter Pie

Nutter Butter Pie Crust 24 Nutter Butter Cookies, crushed 6 Tbsp salted butter, melted Filling 8 oz cream cheese, room temperature 1 cup Marshmallow Fluff 1/3 cup creamy peanut butter 1 cup heavy cream 12 Nutter Butter Cookies, crushed Topping 1/2 cup heavy cream 1 Tbsp powdered sugar 1/4 cup creamy peanut butter, warmed and drizzled on top Crust Preheat oven to 350° Mix crushed Nutter Butter cookies and melted butter together in a bowl. Press mixture into bottom and up the sides of a 9″ pie pan, using the back of a glass or measuring cup if necessary to pack down. Bake for 12 minutes until golden and set. Allow to cool completely. Filling In bowl of stand mixer beat cream cheese, peanut butter and marshmallow fluff together until smooth. IN another bowl beat the heavy cream until stiff peaks form. Stir whipped cream into cream cheese mixture. Finally stir in crushed cookies. Spread this all over cooled crust. Topping Beat the heavy cream with the powdered sugar until stiff peaks form. Spread on top of cream cheese filling. If desired heat peanut butter for 30 seconds until it becomes “drizzle-able” and drizzle on top of whipped cream. Chill pie for at least 2 hours before serving. Notes store refrigerated for up to 2 days. You can use just about any cookie for this. AND you can omit the peanut butter from the filling with no problems!