Easy Nutter Butter Pie Recipes

KRAFT® NUTTER BUTTER FROZEN PEANUT BUTTER PIE

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.

ALL-BUTTER EASY PIE DOUGH

Steps:

• In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
• In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
• Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic, and refrigerate for at least 20 minutes.

EASY PEANUT BUTTER PIE

Steps:

• Place confectioners' sugar in a small bowl. Cut in peanut butter until crumbly. Spread half of mixture in pastry shell. , In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla; set aside., In a small bowl, beat egg whites until stiff peaks form. Spread reserved custard evenly over peanut butter mixture. Spread meringue over hot filling, sealing edges to crust. Sprinkle with reserved peanut butter mixture. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

NUTTER BUTTER PIE

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.

EASY WHIPPED PEANUT BUTTER PIE

Steps:

• Mix cream cheese and powdered sugar with an electric mixer until creamy. Mix in peanut butter until incorporated. Add whipped topping and mix until fluffy.
• Pour mixture into the pie crust. Cover and freeze for at least 2 hours.
• When ready to serve, remove pie from the freezer and let thaw for 10 to 15 minutes. Drizzle with chocolate syrup and serve.

EASY NUTTER BUTTER PIE

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.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.