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
Scale
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.
