They say that happiness is homemade. And homemade pie? Well, it just doesn’t get better than that.

Chef Anthony DiBernardo from Swig & Swine in Charleston, Mount Pleasant, and Summerville, South Carolina, shares his recipe for Nutter Butter Pie.

A take on his mother’s recipes that he loved growing up, this deliciously nostalgic treat makes every bit of sense to serve for breakfast as it does dessert, utilizing peanut butter, cream cheese, whipped cream, and, what other than, Nutter Butter cookies.

RECIPE:
1 lb. peanut butter
1 lb. cream cheese frosting
1 tsp cream of tartar
1 pint heavy whipping cream
2 tbsp. powdered sugar
1 9-inch pie shell par, baked
Nutter Butter cookies for garnish and snacking

DIRECTIONS:
1. Whip heavy cream, powdered sugar, and cream of tartar to stiff peaks and set aside.

2. Combine peanut butter and cream cheese frosting until incorporated.

3. Fold in whipped cream.

4. Fill pie shell. Crumble some of the cookies and sprinkle over top and garnish with some of the whole cookies.

Photo courtesy of Jonathan Boncek.