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- 1
Make the cookie crust
Drop the Nutter Butter cookies into a food processor and pulse until you've got fine crumbs. Melt the salted butter and stir it right into the crumbs until everything looks like damp sand. Press the mixture firmly across the bottom and up the sides of a 9-inch pie plate, then slide it into the fridge to chill for at least 1 hour until firm. No oven required.
- 2
Spread the fudge layer
Warm the hot fudge sauce in the microwave for about 30 seconds, just until it's loose enough to spread. Smooth it over the bottom of the chilled crust. This little layer is the secret handshake between the crust and the filling.
- 3
Whip up the filling
Beat the softened cream cheese on its own until it's completely smooth with no lumps. Add the powdered sugar and peanut butter and beat again until creamy and well blended. Pour in the milk and vanilla extract and give it one more good mix.
- 4
Fold in the whipped topping
Gently fold in half of the whipped topping until it's mostly combined, then fold in the rest. Go easy here so you keep all that air folded in that's what makes the pie light instead of dense.
- 5
Fill and freeze
Spread the peanut butter filling over the fudge layer and smooth the top. Tent a piece of plastic wrap over the pie (a few toothpicks stuck in the filling keep the wrap from sticking) and freeze for 2 to 3 hours, until firm.
- 6
Drizzle and serve
Warm a little extra hot fudge and a spoonful of peanut butter and drizzle both over the top, then scatter on mini chocolate chips if you like. Let the pie sit out 5 minutes before slicing so it cuts clean.
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Grandma's Frozen Peanut Butter Pie
Created by: HomeCooking
Ingredients
- 23 Nutter Butter cookies
- 4 tbsp salted butter
- 1/2 cup hot fudge sauce
- 8 oz cream cheese
- 3/4 cup powdered sugar
- 1 cup peanut butter
- 3 tbsp milk
- 1 tbsp vanilla extract
- 8 oz whipped topping
- mini chocolate chips
Instructions
- Make the cookie crustDrop the Nutter Butter cookies into a food processor and pulse until you've got fine crumbs. Melt the salted butter and stir it right into the crumbs until everything looks like damp sand. Press the mixture firmly across the bottom and up the sides of a 9-inch pie plate, then slide it into the fridge to chill for at least 1 hour until firm. No oven required.
- Spread the fudge layerWarm the hot fudge sauce in the microwave for about 30 seconds, just until it's loose enough to spread. Smooth it over the bottom of the chilled crust. This little layer is the secret handshake between the crust and the filling.
- Whip up the fillingBeat the softened cream cheese on its own until it's completely smooth with no lumps. Add the powdered sugar and peanut butter and beat again until creamy and well blended. Pour in the milk and vanilla extract and give it one more good mix.
- Fold in the whipped toppingGently fold in half of the whipped topping until it's mostly combined, then fold in the rest. Go easy here so you keep all that air folded in that's what makes the pie light instead of dense.
- Fill and freezeSpread the peanut butter filling over the fudge layer and smooth the top. Tent a piece of plastic wrap over the pie (a few toothpicks stuck in the filling keep the wrap from sticking) and freeze for 2 to 3 hours, until firm.
- Drizzle and serveWarm a little extra hot fudge and a spoonful of peanut butter and drizzle both over the top, then scatter on mini chocolate chips if you like. Let the pie sit out 5 minutes before slicing so it cuts clean.