Nutter Butter Pie
Creamy, peanut-buttery, and utterly irresistible — this Nutter Butter Pie is a no-bake dessert with a crunchy cookie crust and a dreamy whipped peanut butter filling.
Servings: 8 servings
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.
Notes
Store the pie covered in the fridge for up to 4 days. For a firmer filling, add 1 tablespoon of instant vanilla pudding mix to the peanut butter mixture before folding in whipped cream.