Peanut Butter Pie

This ain't your momma's peanut butter pie, y'all.

Actually, it would be more appropriate to say this ain't my momma's pie... because it was her recipe I overhauled. The original was great - a super summery treat that I haven't had in years but have been craving something awful. I decided it needed to be, shall we say, edited.

And here's what I did: swapped out the graham cracker crust for a Nutter Butter crust, added caramel ice cream topping (because it really does go fabulously with PB), and added chopped Reese's cups. Mmmm....

Peanut Butter Pie

24 Nutter Butters
7 tbsp butter, melted
8 oz cream cheese, room temperature
1 c peanut butter
2 c powdered sugar
2/3 c milk
8 oz Cool Whip, thawed
8 oz bag Reese's minis, coarsely chopped
caramel ice cream topping

Crush Nutter Butters in a ziploc with a rolling pin. Stir into butter and press into ungreased 8x10 glass dish. Sprinkle all but 1/2 cup Reese's over cookie crust. Cream together cream cheese, peanut butter, powdered sugar, and milk with a mixer on medium speed until fluffy. Fold in Cool Whip. Spread mixture over crust and sprinkle with reserved Reese's. Drizzle with however much caramel you want. Refrigerate at least an hour to allow it to set up.

Serves 1. (Cause I ain't sharing!!! Okay... realistically it could serve 12, no problem. It's pretty rich. But still, that's only if I'm feeling really generous - which I'm not.)