Nutter Butter Pie

 

1 pint heavy whipping cream

2 T. s. powdered sugar

1 tsp. cream of tartar

16 oz. peanut butter

16 oz. cream cheese frosting

1 nine-inch pie shell, par-baked

4 T. s. chopped chocolate

Nutter Butter cookies for garnish and snacking

 

Whip cream, powdered sugar, and cream of tartar to stiff peaks. Set aside. In another bowl, combine peanut butter and cream cheese frosting until incorporated. Fold in whipped cream mix. Fill pie shell. Sprinkle chocolate and crumble some of the cookies over top and garnish with whole cookies. Refrigerate until chilled. When ready to serve, slice and plate, and let sit at room temperature for a few minutes before serving.