Nutter Butter Pie
Nutter Butter Pie is a nostalgic dessert that combines the rich flavors of peanut butter and cream, perfect for any occasion.
Servings: 8 servings
Calories: 450kcal
Equipment
- Blender or Food Processor
- Mixing Bowls
- Electric Mixer
- Pie Dish
- Spatula
- Measuring Cups and Spoons
Ingredients
Crust
- 1 package Nutter Butter cookies 16 ounces, crushed and divided
- 6 tablespoons butter melted
Filling
- 8 ounces cream cheese softened
- 1.25 cups creamy peanut butter divided
- 3/4 cup granulated sugar
- 1 cup frozen whipped cream topping thawed, or whipped cream (plus extra for topping)
Instructions
- Step 1: Place the cookies in a blender or food processor and blend to crumble. Alternatively, place the cookies in a gallon zippered plastic bag and roll over until you have fine crumbs. Set aside half a cup of cookie crumbs for later.
- Step 2: Combine the rest of the cookie crumbs with melted butter in a medium bowl. Press the mixture into the bottom and sides of a greased 9-inch pie pan.
- Step 3: In a large bowl, add the cream cheese, a cup of peanut butter, and sugar. Mix using an electric mixer, then fold in the frozen whipped topping or whipped cream.
- Step 4: Pour the filling into the pie crust, then spread over a thin layer of whipped cream. Smooth the top of the pie with a spatula.
- Step 5: Heat the rest of the peanut butter in the microwave for about 20 seconds. Drizzle it on top of the pie, and if desired, garnish with dollops of whipped topping and sprinkle the reserved cookie crumbs around the edges. Chill in the fridge for at least 6 hours.
Notes
For best results, chill the pie overnight. You can also use different cookies for the crust if desired.
Nutrition
Calories: 450kcal