A Pie Per Week: Nutter Butter Ice Cream Pie

Nutter Butter Ice Cream Pie

Angie:  Our family has had an amazing week of meeting celebrities!  It all started on Tuesday, when Buddy "The Cake Boss," showed up in downtown Indianapolis giving away cakes.  They gave away 20,000, and my son, his girlfriend, my youngest daughter, and one of her friends were able to get one.  They also got a chance to meet him, and he was very nice, and they had their photo taken as well.  I wish we could give away 20,000 pies!

(Left) Connor and Kennedy (Right) Emilee and Maddie with the Cake Boss

Brian:  And over the weekend, my company had their annual picnic at the Indianapolis Colts Pavilion.  there were former players who came to sign autographs.  Marlin Jackson, Gary Brackett, and Jeff Saturday all posed for pictures, and they are definitely Indianapolis favorites.

Connor and Brian with Gary Brackett (Left) and Jeff Saturday (Right)

Angie:  I was not feeling well at all this weekend, so this week's pie is all Brian.

One of Brian's favorite cookies!

Brian:  A former co-worker of mine had recommended a Nutter Butter Ice Cream Pie long ago.  However, it was kind of cool out at the time, and I wanted to wait until the hot summertime to enjoy it.  You start by blending 24 Nutter Butter cookies and some butter, and you press that in to form the crust.  Aren't you excited already?

Nutter Butter Crust

Brian:  You then set about preparing the filling.  It is an easy filling to make.  You thaw your cream cheese and Cool Whip, and then mix it together with the sugar, peanut butter, and vanilla.

Peanut Butter, Sugar, cream cheese, vanilla,
and Cool Whip

Brian:  Next, spoon out the mixture onto the Nutter Butter crust, spreading it out evenly.  Emilee decided to help me out with this portion.

Emilee pouring into crust

Brian:  You put it in the freezer for a minimum of four hours, and then you just top with the remaining Cool Whip and eat!

Filling spread out evenly

Angie:  I'm not a big peanut butter fan.  The pie was good and not too sweet, but I thought it needed chocolate ;)

Mmmmmmm

Brian:  I really liked this pie!  The last peanut butter pie we made had an Oreo crust, and it was very rich.  This pie was good, but not so sweet that you develop a stomach ache.  I agree with Angie that some form of chocolate as a garnish would be a good addition.  Also, I hope the next time the Cake Boss is in town, he gets a chance to meet the Pie Boss.  :)

Pie of the Week Recipient

Our Pie of the Week Recipient is Brian.  Brian and I worked together at a now defunct home builder, CP Morgan, and also work together currently at ExactTarget.  Both companies produced some invaluable relationships that could fill up our Pie of the Week recipients for the next 10 years!

I am a peanut butter enthusiast, and if you are one, you understand that there is no better dessert than one that contains this precious ingredient.  I wanted this week's recipient to have the same passion for peanut butter that I do, so Brian was a great choice.  And to show what a great guy I am, I gave it to him, even though he is a Cardinals fan.

Recipe

Prep time: 15 min

Total time: 4 hour 45 min

Makes: 12 servings

What You Need

24 NUTTER BUTTER Cookies, finely crushed (about 3 cups)
5 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup PLANTERS Creamy Peanut Butter
3/4 cup sugar
1 Tbsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It

Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
Beat next 4 ingredients in medium bowl with mixer until well 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.

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