Description
This decadent Nutter Butter Pie combines creamy peanut butter, smooth cream cheese, and crunchy Nutter Butter cookies into a no-bake dessert that’s perfect for any occasion. With a buttery cookie crust and fluffy whipped topping, this pie is easy to prepare and delivers rich, satisfying flavors that peanut butter lovers will adore.
Ingredients
Scale
Crust
- 24 Nutter Butter cookies (plus extra for garnish)
- 6 tablespoons unsalted butter (melted)
- 1 prepared chocolate or graham cracker pie crust (or homemade)
Filling
- 1 (8 oz) package cream cheese (softened)
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping (thawed)
Garnish (optional)
- Chocolate syrup
- Crushed Nutter Butter cookies
Instructions
- Prepare the crust: Crush the Nutter Butter cookies in a food processor until fine crumbs form. Mix the crumbs with the melted butter until well combined, then press this mixture evenly into the bottom and sides of a 9-inch pie dish to form the crust. Chill the crust in the freezer for 15 to 20 minutes to allow it to set firmly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, peanut butter, and vanilla extract, then continue beating until all ingredients are well combined and the mixture is creamy.
- Fold in whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture using a spatula, mixing carefully until fully incorporated and the filling becomes fluffy.
- Assemble the pie: Pour the peanut butter filling into the chilled crust and smooth the top evenly with a spatula.
- Chill the pie: Refrigerate the assembled pie for at least 4 hours or until the filling is fully set and firm.
- Garnish and serve: Before serving, optionally garnish with crushed Nutter Butter cookies and drizzle chocolate syrup over the top for added flavor and presentation.
Notes
- You can use a store-bought chocolate or graham cracker crust for convenience.
- Swap the whipped topping with homemade whipped cream if preferred.
- For a frozen version, freeze the pie and let it sit at room temperature for 10–15 minutes before slicing to soften slightly.
