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Nutter Butter Peanut Butter Pie

By

2006 National Peanut Festival Overall Student Winner Melissa Huddleston Bonifay, Florida.

This is NOT the Outback Steakhouse Nutter Butter Pie recipe but after you take the first bite, you won't really care. Best part is, this pie is not as decadently sweet as the Outback's, so you can at least enjoy 1 price without keeping your cardiologist on speed-dial.
Also, I adapted the original recipe as I found it to double the filling recipe. If you want a smaller pie, just mix up 1 batch of the filling.

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Ingredients

  • Crust:
  • 1 pkg Nutter Butter Peanut Butter Bars -
  • crushed ( use a food processor )
  • reserve 10 for the filling
  • 1 T sugar
  • 3/4 stick butter
  • Melt butter and mix sugar and crumbs
  • together to form crust in a 10" deep
  • spring-form pan.
  • Chocolate coating for crust.
  • 8 oz. of semisweet chocolate morsels
  • Filling: for 2 batches
  • 2 8 oz. peanut butter
  • 2 1/2 2 1/2 cup powdered sugar
  • 2 16 oz. containers of cool whip
  • 2 8 oz. pkg of cream cheese
  • 2 5 reserved Nutter Butter Peanut
  • Butter cookie bars

Details

Servings 12

Preparation

Step 1

Crust: 1 single batch regardless of whether you choose a single or double batch of filling.

Process the Nutter Butter cookie bars in
a food processor. Melt the butter and
process together with the 1 T sugar with
the cookie crumbs in the food processor
until blended. Turn out into the
spring-form pan and press neatly to form
an even crust. ( The edges will show
when the pie is removed from the pan so
use a spatula to neaten the outer edges.)
Refrigerate for 1 hour.

Chocolate Layer:
Melt the chocolate morsels and pour over
refrigerated crust. Again, if you want the layers to look nice, be careful as you spread the chocolate to the edges.

Filling: It is HIGHLY RECOMMENDED that you mix up this filling in two batches because it is easier to fold the cool whip into the peanut butter/cream cheese mixture. If you decide to follow this, just complete the directions below and then repeat.

Mix together the peanut butter, powdered
sugar, softened cream cheese until well-
blended. Then fold in the cool whip until well blended. There will be globs of the peanut butter/cream cheese mixture in the cool whip filling mixture - the size of the globs depends on how long you fold the whole thing
together. Then fold in the Nutter Butter
cookie bar crumbs. Place filling mixture on top of chocolate coated crust. The filling will COMPLETELY fill up your pan so you might have a little left over to share ( or not). Chill 1/2 hour or until serving time.
Top with extra cool whip and decorate to your liking.

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