Nutter Butter Pie
This Nutter Butter Pie is a dreamy, no-bake peanut butter dessert featuring a crunchy Nutter Butter cookie crust, a rich and creamy peanut butter filling, and a luscious whipped topping. Perfect for peanut butter lovers, this pie is smooth, sweet, and absolutely irresistible!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
For the Crust:
- 24 Nutter Butter cookies (crushed)
- 5 tablespoons unsalted butter (melted)
For the Peanut Butter Filling:
- 1 (8 oz) package cream cheese (softened)
- 1 cup creamy peanut butter
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream (whipped to stiff peaks)
For Topping (Optional):
- ½ cup whipped cream or Cool Whip
- 2 Nutter Butter cookies (crushed, for garnish)
- ¼ cup chopped peanuts
- ¼ cup chocolate or caramel drizzle
Instructions
1. Make the Crust:
- Crush the Nutter Butter cookies in a food processor until fine crumbs form.
- Mix with melted butter and press firmly into a 9-inch pie dish.
- Refrigerate for 15-20 minutes while preparing the filling.
2. Make the Peanut Butter Filling:
- In a large bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped heavy cream until fully combined and fluffy.
3. Assemble the Pie:
- Spread the peanut butter filling evenly over the chilled crust.
- Refrigerate for at least 4 hours (or overnight for best results).
4. Add Toppings & Serve:
- Top with whipped cream, crushed cookies, peanuts, and a drizzle of chocolate or caramel.
- Slice, serve, and enjoy!
Notes
- For extra crunch, mix chopped Nutter Butter cookies into the filling.
- Make it lighter by using light cream cheese and Cool Whip instead of heavy cream.
- Store leftovers in the fridge for up to 5 days or freeze for a firmer, ice cream-like treat.
Find it online: https://ukfinda.com/nutter-butter-pie/