If you are a peanut butter lover, the Nutter Butter Pie Recipe is about to become your new obsession. This luscious no-bake dessert features a buttery, crunchy Nutter Butter cookie crust filled with a dreamy, creamy peanut butter and cream cheese mixture, all topped with whipped topping and a sprinkle of crushed cookies. It’s the perfect blend of sweet and salty, with textures that keep you coming back for another slice. Whether you’re whipping this up for a casual family dinner or a special celebration, this pie brings comfort and joy in every bite.
Ingredients You’ll Need
This Nutter Butter Pie Recipe uses simple, everyday ingredients that come together beautifully. Each element plays a crucial role, from creating a rock-solid crust to delivering a rich, silky filling and delightful toppings.
- Nutter Butter cookies (24 total, crushed): These provide both the base and the delightful cookie crunch on top, making the pie uniquely delicious.
- Melted butter (1/4 cup): It binds the cookie crust together, adding richness and helping the crust firm up perfectly.
- Cream cheese (8 ounces, softened): Adds that smooth, tangy creaminess that balances the peanut butter.
- Peanut butter (1/2 cup): The star flavor of this pie, offering a nutty, savory depth.
- Powdered sugar (1 cup): Sweetens the filling without graininess, creating a velvety texture.
- Whipped topping (8 ounces plus extra for topping): Makes the filling light and fluffy, turning the pie into a cloud of indulgence.
- Chopped peanuts (1/4 cup, optional): Adds extra crunch and enhances the nutty flavor.
- Chocolate syrup (optional): A final drizzle that brings a rich, chocolatey contrast for those who love a little extra decadence.
How to Make Nutter Butter Pie Recipe
Step 1: Prepare the Crust
Start by combining 20 of the crushed Nutter Butter cookies with melted butter in a medium bowl. Press this mixture firmly into the bottom of a 9-inch pie dish. This step is all about forming a sturdy and tasty crust that holds everything together. Once pressed, pop it into the refrigerator to chill while you whip up the filling. For an even crunchier crust, you can bake it at 350°F for 8 minutes, then let it cool before adding the filling.
Step 2: Make the Filling
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese and peanut butter until the texture is smooth and creamy. This helps blend the bold peanut flavor evenly throughout. Then gradually add the powdered sugar, mixing thoroughly to dissolve all lumps. The filling should be sweet but balanced, creamy but thick enough to hold its shape.
Step 3: Fold in the Whipped Topping
Gently fold the whipped topping into the peanut butter mixture until it’s light and fluffy. This step ensures your pie filling isn’t too dense—it’s what makes your pie delightfully airy and easy to slice. Be gentle to keep all that lovely volume intact.
Step 4: Assemble the Pie
Spoon the fluffy filling into your chilled cookie crust and smooth it out with a spatula so the top is neat. Then take the remaining 4 crushed Nutter Butter cookies and sprinkle them evenly over the surface. For an extra touch, add swirls of whipped topping, a handful of chopped peanuts, and drizzle chocolate syrup across the top if you like. Finally, refrigerate the pie for at least 4 hours or until it’s nicely set and ready to serve.
How to Serve Nutter Butter Pie Recipe
Garnishes
The beauty of this Nutter Butter Pie Recipe is in its toppings. A dollop of whipped topping adds a light creaminess right before serving, while chopped peanuts bring crunch and a nutty pop. If you want to get fancy, a drizzle of chocolate syrup can turn your pie into a showstopper that’s picture-perfect and irresistibly tasty.
Side Dishes
Pair this pie with fresh fruit like sliced bananas or strawberries, which complement the peanut butter flavor with natural sweetness and a refreshing contrast. A cup of coffee or creamy milk is also a perfect companion, helping to balance the richness of the pie.
Creative Ways to Present
Serve slices in individual glasses for a fun, layered parfait effect by breaking the pie into chunks. Add extra crushed cookies or drizzle more chocolate on top for a dramatic presentation. For parties, consider making mini Nutter Butter pies in cupcake tins using the same recipe but smaller portions—adorable and just as delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftover pie (and trust me, you might), keep it covered in the refrigerator. This pie maintains its texture and flavor well for up to 3 days. Make sure it’s tightly wrapped or sealed to avoid any fridge odors sneaking in.
Freezing
You can freeze this pie if you want to prepare it way ahead of time. Wrap it well in plastic wrap and then foil to protect it from freezer burn. It stays good for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
This pie is best served cold, so reheating isn’t recommended. Just take it out from the fridge or after thawing and slice it chilled for that creamy, smooth experience everyone loves.
FAQs
Can I use natural peanut butter in the Nutter Butter Pie Recipe?
You can, but natural peanut butter often has a thinner consistency and less sweetness, which might affect the texture and taste slightly. Consider adjusting the powdered sugar to balance the flavor.
Is there a way to make this pie gluten-free?
Since Nutter Butter cookies contain gluten, try substituting the crust with gluten-free peanut butter cookies crushed and mixed with butter. The filling remains the same and just as delicious.
Can I make the crust ahead of time?
Absolutely! You can prepare the crust and chill it up to a day in advance to save time on pie day. Just cover it tightly to keep it fresh.
What if I don’t have Cool Whip? Can I use homemade whipped cream?
Yes, homemade whipped cream is a wonderful substitute that adds a fresh, natural flavor. Whip heavy cream with a little sugar until soft peaks form, then fold it into the filling.
How many servings does the Nutter Butter Pie Recipe make?
This pie yields about 8 generous servings, perfect for sharing at gatherings or special occasions.
Final Thoughts
There’s something truly comforting and joyful about this Nutter Butter Pie Recipe. It’s simple to make but feels special every time you bring it to the table. Whether you’re a peanut butter fanatic or just love indulgent desserts, this pie will quickly become a favorite go-to. So don’t wait—grab those cookies and whip up a slice of happiness today!
Print
Nutter Butter Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Nutter Butter Pie is a creamy, no-bake dessert featuring a crunchy Nutter Butter cookie crust filled with a rich peanut butter and cream cheese mixture. Topped with whipped topping, extra crushed cookies, chopped peanuts, and drizzled with chocolate syrup, this easy American dessert offers a delightful combination of textures and flavors, perfect for peanut butter lovers.
Ingredients
Crust
- 20 Nutter Butter cookies, crushed
- 1/4 cup melted butter
Filling
- 8 ounces cream cheese, softened
- 1/2 cup peanut butter
- 1 cup powdered sugar
- 8 ounces whipped topping (such as Cool Whip)
Topping
- 4 Nutter Butter cookies, crushed
- Additional whipped topping
- 1/4 cup chopped peanuts (optional)
- Chocolate syrup for drizzling (optional)
Instructions
- Prepare the crust: In a medium bowl, combine 20 crushed Nutter Butter cookies with melted butter. Press the mixture firmly into the bottom of a 9-inch pie dish to form the crust. Chill in the refrigerator while preparing the filling.
- Make the filling: In a large mixing bowl, beat the cream cheese and peanut butter together until smooth and creamy. Add powdered sugar and mix until fully combined. Fold in the whipped topping gently until the mixture is light and fluffy.
- Assemble the pie: Spoon the filling into the prepared crust and smooth the top evenly.
- Add toppings: Crush the remaining 4 Nutter Butter cookies and sprinkle them over the top of the pie. Add additional whipped topping, chopped peanuts, and drizzle with chocolate syrup if desired.
- Chill to set: Refrigerate the pie for at least 4 hours or until firm before serving.
Notes
- For a crunchier crust, bake the crust at 350°F (175°C) for 8 minutes and let it cool before adding the filling.
- You can substitute homemade whipped cream for Cool Whip if preferred.
