Nutter Butter Pie Recipes

Steps:

• Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
• Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.

Steps:

• Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
• Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.

Steps:

• Preheat oven to 350 degrees F & Get a Big bowl.
• Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended.
• Take your ziploc bag enter 1 package of Nutter Butter into Ziploc,.
• Try to press as much air out of the bag as possible, and tightly seal it shut.
• Using medium force, break the cookies with the rolling pin or woodenspoon.
• Continue crushing the broken pieces until you are left with coarsely crushed crumbs(chucky not fine dust lol).
• Then Fold into same mixture bowl.
• In New bowl open your 2nd package of cookies and sperate the filling and the cookies put the cookies in your 2nd ziploc bag.
• (optional) When done mix filling with spoon and add in your mixture bowl.
• Now take your ziploc bag of cookies and crush them finely & evenly.
• In a medium bowl, mix together crumbs and melted margarine. Place mixture in a 9 inch pie pan and press firmly into bottom and sides of pan.
• Bake in preheated oven for 8 minutes & Allow to cool.
• Spoon your mixture into your pie crust & spoon your whip cream topping on top of the filling.
• (optional) Garnish with remaining nutter butter cookies and crumb the edges of the pie.
• Before serving put it in the freezer for one hour And Devour.

Steps:

• Cut 4 of the cookies in half and set aside.
• Place remaining 12 cookies in food processor(or pound in a zip lock) and process until finely crushed. Add butter and process until well blended. Press crumb mixture firmly into a 9-inch pie plate.
• In a medium mixing bowl, add milk and pudding mix and beat until well blended and thick.
• Spoon 1-1/2 cups of the pudding mixture into crust and top with bananas.
• Gently stir whipped topping into remaining pudding mixture and spread over bananas.
• Refrigerate 3 hours.
• Top with reserved cookie halves just before serving.
• Store leftover pie in refrigerator.

Steps:

• Cut the Nutter Butters in half crosswise.
• Mix the pudding and milk. Spoon half the pudding into the crust and place the cookies on the pudding.
• Stir in 1 1/2 cups of whipped topping into the remaining pudding and spread on top of the cookie layer.
• Cover with plastic wrap to prevent a "skin" forming and refrigerate three hours.
• Top with the remaining whipped topping just before serving.

Steps:

• Get a bowl.
• Mix cream cheese, peanut butter, powder sugar and vanilla with electric mixer on medium speed until well blended.
• Take the nutter butter cookies break them in chunks big and small chunks and fold into same mixture bowl.
• Spoon into gram cracker pie crust and spoon your whip cream topping on top of the filling,.
• Garnish with remaining nutter butter cookies and crumb the edgesof the pie.
• Before serving put it in the freezer for one hour.