Nuthouse Peanut Butter Pie

Crust:
Evette Rahman
Nuthouse Peanut Butter Pie
Peanut Butter Category 2016
Serves 8-10

Crust
1 1/2 cups ground peanut butter cookies
2 Tbsp sugar
6 Tbsp unsalted butter, melted

Filling
8oz cream cheese, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
1 8oz container frozen whipped topping, thawed
8 regular size peanut butter cups
2 Tbsp milk

Topping
Sweetened whipped cream
chopped peanut butter cups
store bought chocolate and caramel sauces for drizzle

Preheat oven to 350. Mix crust ingredients together. Press in a deep dish pie plate and bake 8 minutes. Cool completely.

Beat first 4 filling ingredients together. Spread half of mixture into pie crust. Blend 8 regular peanut butter cups with milk in food processor, until smooth. Spread this mixture onto parchment paper and form into a 7 inch round disk and chill in freezer 10 minutes until cold. Peel off parchment paper and put disk onto filling in pie. Top with remaining filling. Garnish with whipped cream, chopped peanut butter cups, chocolate and caramel sauce. Chill 4 hours until set.

Filling 1:

Filling 2:

Filling 3:

Instructions: