Fine Fugdy Fluffy Nutter Butter Pie 2012 Professional Peanut Butter CRUST 18 Nutter Butter sandwich cookies 18 Double Stuff Oreo cookies 4-5 Tbsp butter, melted Crush cookies until fine crumbs. Add butter and mix well. Press into bottom and sides of pie plate. Bake at 350 degrees for 20 minutes. Let cool before filling. FUDGE FILLING 4 cups white sugar 1 cup milk 1/2 cup butter 7 oz jar marshmallow cream 12 oz crunchy peanut butter 2/3 cup flour In a saucepan, combine sugar, milk, and butter. Bring to a boil. Cook 5 more minutes after it boils. Remove from heat and stir in marshmallow cream and peanut butter. Gradually stir in the flour. Pour about 1/4 inch layer of fudge in bottom of pie crust. Put the remaining fudge on a lined plate. OPTIONAL CHOCOLATE LAYER 1/2 cup semi-sweet chocolate chips, melted Pour melted chocolate chips over fudge layer. PEANUT BUTTER FILLING 2 cups Reese’s peanut butter chips 18 marshmallows 7 oz sweetened condensed milk 6 oz evaporated milk 1 cup heavy cream whipped topping for garnish Place peanut butter chips, marshmallows, and milks in a double boiler over medium heat. Stir constantly until marshmallows are melted. Set aside to cool completely. Whip 1 cup heavy cream and fold into cooled peanut butter mixture. Pour over fudge layer and chill until set up. Garnish with whipped topping before serving.