Preheat oven to 350 degrees. Spray 9” pie plate with non-stick cooking spray.

Separate approximately 26 Nutter Butter cookies, reserving filling in a medium bowl. Place cookies into food processor or zip to bag to crush for crust.

Add sugar and salt to cookie crumbs. Pulse to combine and then add melted butter. Pulse until butter is well incorporated.

Pour crumb mixture into pie plate and press into shape.

Bake for 12-14 minutes. Remove and allow to cool while you prepare filling.

For the filling, combine sugar, cornstarch, flour, salt, and cocoa in a medium saucepan. Stir well. Whisk milk into sugar mixture until well combined. Heat over medium-high heat and bring to a boil.

Remove from heat and temper ¼ cup of chocolate mixture into egg yolks. Whisking constantly. Add egg yolks back to chocolate filling and return to heat to boil for another 5-8 minutes. Add Butter and vanilla. Stirring constantly.

Pour into baked pie crust. Allow to cool on counter 30 minutes uncovered. Then cover and refrigerate at least 4 hours before serving.

For whipped cream, in a large bowl. Beat whipping cream slowly adding powdered sugar and cornstarch until stiff peaks form. Set aside.

In medium bowl beat Nutter Butter cookie filling with mixer. Add peanut butter and vanilla and mix until incorporated.

Now add whipped cream 1 tablespoon at a time to smooth out peanut butter mixture. 2-3 tablespoons should be enough.

Add peanut butter mixture to whipped cream and gently fold together. Trying to retain as much air as possible in whipped cream as possible.