Peanut Butter Cream Pie

 This is not your typical heavy, overly rich, gooey peanut butter pie.  It's quite light and fluffy but has a great peanut butter flavor and is plenty sweet and satisfying.  Freshly whipped cream is a must for this!

Crust:
16 oz. Nutter Butter Cookies (minus 5 cookies), crushed into crumbs
6 tablespoons butter, melted

Stir Together.  Pat into bottom and sides of a buttered pie plate.  Bake at 350 for 10 minutes.  Cool completely before adding filling.

Whipped Cream:
2 cups heavy whipping cream
1 teaspoon vanilla
1/2 cup sugar

Whip together until stiff peaks form.  Reserve 1 1/4 cups for decoration.  Use the rest in the filling.

Filling:
8 oz. cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
Remaining whipped cream

Cream together cream cheese, peanut butter, and sugar until well mixed and smooth.  Fold in the whipped cream.  Pour filling into pie crust.  Decorate with remaining whipped cream.

Chocolate/peanut butter drizzle...
1/4 cup whipping cream
1/4 cup creamy peanut butter
1/2 cup milk chocolate chips

Melt together.  Drizzle over pie.  You can also drizzle warmed peanut butter.