Very yummy pie, but the way to make it totally irresistible is to make a Nutter Butter crust (24 crushed Nutter Butter cookies & 5 Tbsp. of butter mixed together & pressed into bottom & sides of a pie plate). I omit the milk, only use 8 oz. Cool Whip & use 3/4 cup sugar & 1 Tbsp. vanilla, which make only one, rich & creamy pie that holds together better. This recipe is a great one, but if you know what Nutter Butter cookies are, you’ll want to try the crust w/ this recipe!! I have also added a layer of dessert fudge to the bottom of the pie and it went over very well.
I made this for my step-father for father’s day since he is such a huge peanut butter fan. He doesn’t complipment very often and he could not stop talking about how wonderful it was. The rest of the family enjoyed what he would part with.
Excellent pie. All of my peanut butter lovers gobbled this up. The only flaw was that it was a bit salty. A cold glass of milk took care of that problem.
Heavenly! I added light hot fudge to the crust and it tasted just like the peanut butter moo’d from jamba juice. Rich, but not heavy like some other peanut butter pies. This is lighter on the pb and cream cheese and more fluffy thanks to the whipped cream. Delicious!
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