Creamy, peanut-buttery, and utterly irresistible — this Nutter Butter Pie is the dessert you’ll reach for when you want something rich without a lot of fuss. With a crunchy Nutter Butter cookie crust and a dreamy whipped peanut butter filling, it’s one of those no-bake treats that tastes like you spent hours in the kitchen when it really takes just a few simple steps. Fun fact: Nutter Butter cookies have been around since the 1960s, and they make a fantastically simple crust without any extra baking. If you love straightforward, family-friendly desserts, this one delivers.
If you’re curious to compare different takes or need more variations, check out our extended recipe notes on our classic page Nutter Butter Pie recipe page. This recipe is speedy, crowd-pleasing, and perfect for potlucks, birthdays, or a cozy weekend treat — and it’s so easy even beginner bakers will feel proud. Ready to make something delicious? Let’s dive in.
What is Nutter Butter Pie?
Nutter Butter Pie is a no-bake pie that celebrates everyone’s favorite peanut-shaped sandwich cookie. What’s in a name — does it sound like it was invented in a peanut factory or by someone who couldn’t stop saying “butter” and “nutter” together? Who knows, but the result is delightful. Curious about the origin? Was it named by a cookie-loving chef with a sense of humor? Maybe. Is it the perfect excuse to say “the way to a man’s heart is through his stomach.” out loud while serving dessert? Absolutely. Try this recipe and see why that saying still gets a laugh — and a second slice.
Why You’ll Love This:
- Decadent, whipped peanut butter filling that’s light but deeply flavored — creamy and just sweet enough to make you smile.
- Cost-saving and convenient: using store-bought Nutter Butter cookies and pantry staples means an affordable dessert that serves a crowd without fancy ingredients.
- Versatile toppings: add chocolate shavings, chopped peanuts, or a drizzle of hot fudge to elevate the texture and flavor.
This pie hits the sweet spot between the richness of a peanut butter cheesecake and the ease of a no-bake pie. If you enjoyed our other indulgent recipes, you might also like the texture contrast found in a butterscotch-style pie we featured earlier. Give it a try — everyone at the table will ask for the recipe.
How to Make:
Quick Overview
This pie is delightfully simple: a crushed cookie crust pressed into a pie dish and a silky peanut butter filling folded with whipped cream for lift. Preparation time is short — about 20 minutes active time — plus chilling time for the filling to set. The texture: crunchy crust, fluffy yet dense peanut butter center, and a chilled finish that slices cleanly. Standout element: that airy whipped cream blended right into the peanut butter yields a light, luxurious mouthfeel that keeps this pie from being too heavy. Prep time: 20 minutes. Chill time: minimum 4 hours (overnight recommended).
Ingredients
- 1 package of Nutter Butter cookies (about 9–12 ounces), crushed into fine crumbs
- 1/4 cup melted butter (unsalted or salted, melted and slightly cooled)
- 1 cup creamy peanut butter (room temperature for easier mixing)
- 1 package (8 ounces) cream cheese, softened to room temperature
- 1 cup powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Directions
- Crush the Nutter Butter cookies into fine crumbs using a food processor or blender. If you don’t have one, place cookies in a sealed plastic bag and crush with a rolling pin until finely ground.
- Mix the cookie crumbs with the 1/4 cup melted butter until well combined and the mixture holds together when pressed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the bottom of a measuring cup for an even surface. Chill the crust in the fridge while you make the filling for at least 10 minutes.
- In a mixing bowl, beat the softened cream cheese until smooth and free of lumps, about 2–3 minutes with an electric mixer on medium speed.
- Add the peanut butter, powdered sugar, and vanilla extract to the cream cheese, and mix until well combined and silky. Taste and adjust sweetness if needed.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form. This usually takes 3–4 minutes with an electric mixer; be careful not to overwhip or you’ll get grainy texture.
- Gently fold the whipped cream into the peanut butter mixture in two additions, using a rubber spatula and folding motion to keep the filling light and airy. Stop when fully incorporated.
- Pour the peanut butter filling into the prepared crust, smoothing the top with a spatula. Cover loosely with plastic wrap.
- Chill the pie in the refrigerator for at least 4 hours, or overnight for the best results so the filling firms up and slices cleanly.
What to Serve With:
- Fresh sliced bananas or strawberries for a fruity contrast to the rich peanut butter.
- A drizzle of hot fudge or chocolate ganache for chocolate lovers.
- A scoop of vanilla or salted caramel ice cream on the side for extra indulgence.
- Coffee, cold brew, or a creamy milkshake to balance the sweetness.
- A simple green salad with a tangy vinaigrette if serving as part of a larger meal to cut through the richness.
Top Tips for Perfecting:
- Use room-temperature cream cheese and peanut butter so they blend smoothly without lumps.
- Chill your mixing bowl and beaters before whipping the cream for quicker, more stable peaks.
- If you want a firmer filling, add 1 tablespoon of instant vanilla pudding mix to the peanut butter mixture before folding in whipped cream.
- Avoid overwhipping the heavy cream; stop when you see stiff peaks. Overwhipping can cause separation.
- For a gluten-free version, swap the cookie crust for gluten-free peanut butter cookies or use a graham cracker crust.
- If the crust seems crumbly, add an extra teaspoon or two of melted butter to help it bind.
Storing and Reheating Tips:
- Refrigeration: Store the pie covered in the fridge for up to 4 days. Keep it chilled until serving to maintain structure.
- Freezing: You can freeze the pie (well-wrapped in plastic and foil) for up to 1 month. Thaw in the fridge overnight before serving. Note: whipped cream texture may change slightly after freezing.
- Shelf life details: Best eaten within 2–3 days for optimal texture and flavor, though it stays safe up to 4 days refrigerated.
- Reheating: This is a chilled dessert — do not reheat. If frozen, thaw slowly in the refrigerator to preserve texture, then serve chilled.
FAQs
What size pie dish should I use?
A standard 9-inch pie dish works best for this recipe, giving a good balance of crust to filling. If you use a smaller dish, you may have leftover filling.
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter adds extra texture. Swap it 1:1, but expect a slightly chunkier filling.
Is there a nut-free alternative?
For a nut-free version, try substituting sunflower seed butter and use a nut-free cookie crust. Taste and adjust sweetness as needed.
Can I make this ahead of time?
Absolutely. Make the pie the day before and chill overnight for the best texture. It keeps well in the fridge for several days.
How can I make the filling less sweet?
Reduce the powdered sugar by 1/4 cup and taste as you go. You can also add a pinch of salt to balance sweetness.
Conclusion
This Nutter Butter Pie is a fast, crowd-pleasing dessert that feels special while staying incredibly simple to make. It’s a great choice when you want a no-bake dessert with layers of texture — crunchy crust, silky peanut butter filling, and a light finish from whipped cream. Share it at potlucks, family dinners, or whenever you need a sweet win. For another delicious take on Nutter Butter Pie, see this version from 12 Tomatoes’ Nutter Butter Pie and compare notes with the twist offered by Cookies and Cups’ Nutter Butter Pie. Enjoy, and don’t forget to save a slice for someone special.
Nutter Butter Pie
Equipment
- Food Processor
- Mixing Bowl
- Pie Dish
- Electric Mixer
Ingredients
Crust Ingredients
- 1 package Nutter Butter cookies About 9–12 ounces, crushed into fine crumbs
- 1/4 cup Butter Melted (unsalted or salted, melted and slightly cooled)
Filling Ingredients
- 1 cup Creamy peanut butter Room temperature for easier mixing
- 1 package Cream cheese 8 ounces, softened to room temperature
- 1 cup Powdered sugar Sifted if lumpy
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream Cold
Instructions
- Crush the Nutter Butter cookies into fine crumbs using a food processor or blender. If you don’t have one, place cookies in a sealed plastic bag and crush with a rolling pin until finely ground.
- Mix the cookie crumbs with the melted butter until well combined and the mixture holds together when pressed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Chill the crust in the fridge while you make the filling for at least 10 minutes.
- In a mixing bowl, beat the softened cream cheese until smooth and free of lumps, about 2–3 minutes with an electric mixer on medium speed.
- Add the peanut butter, powdered sugar, and vanilla extract to the cream cheese, and mix until well combined and silky. Taste and adjust sweetness if needed.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form. This usually takes 3–4 minutes with an electric mixer; be careful not to overwhip or you’ll get grainy texture.
- Gently fold the whipped cream into the peanut butter mixture in two additions, using a rubber spatula and folding motion to keep the filling light and airy. Stop when fully incorporated.
- Pour the peanut butter filling into the prepared crust, smoothing the top with a spatula. Cover loosely with plastic wrap.
- Chill the pie in the refrigerator for at least 4 hours, or overnight for the best results so the filling firms up and slices cleanly.