Peanut Butter Pie with Apple Cinnamon Cookie Crust

The cooking time does not include the 6-12 hours needed to allow the pie to freeze and set.

For the crust:
Preheat the oven to 350 F and liberally butter a 9-inch pie pan. Set the pan aside.

Put the cookies into a food processor and process them into fine crumbs until you have 2 1/2 cups of crumbs. Toss them into a medium sized mixing bowl, and stir in the yogurt until the ingredients start to stick together. Then, press the crust into the pie pan and bake for 5 to 10 minutes. When done remove it from the oven and allow to cool completely.

For the filling:
In a large mixing bowl, beat together the Marshmallow Fluff and softened cream cheese. Beat on high speed until combined, using a mixer. Then beat in about half of the peanut butter. Beat in the pudding mix and slowly add the milk. Beat in the rest of the peanut butter. Then mix in the stevia to suit your taste, I used 2/3 cup. Beat it for a couple of minutes.

Pour the filling into the cooled crust, then stick it in the freezer until it sets up or at least 6 hours. Store any leftovers in the freezer.