Peanut Butter Pie With Nutter Butter Crust. Use about 20 cookies and 14 cup melted butter for each crust. In a large bowl beat the cream cheese peanut butter powdered sugar and vanilla until smooth.
In a large bowl combine cream cheese 1 cup. In a food processor or a large ziploc bag with a rolling pin crush Nutter Butter cookies filling intact until fine crumbs form. Mix cookie crumbs with butter.
Place into refrigerator for a couple hours before serving.
All text and images DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. I recommend a nutter butter crust or even peanut butter cookie. Press moistened crumbs into the bottom of a 9-inch pie.