If you’re a fan of peanut butter and love desserts that are both creamy and crunchy, this Nutter Butter Pie is for you! Featuring a buttery Nutter Butter cookie crust, a light and fluffy peanut butter filling, and a luscious whipped cream topping, this dessert is a guaranteed crowd-pleaser. Perfect for gatherings or a simple indulgence, this no-bake pie is easy to prepare and even easier to enjoy.
Ingredients
For the Crust:
- 25 Nutter Butter cookies, crushed
- 1/4 cup melted butter
For the Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Additional crushed Nutter Butter cookies for garnish
- Caramel sauce (optional)
Instructions
Step 1: Prepare the Crust
- Crush the Cookies: Place Nutter Butter cookies in a food processor and pulse until finely crushed. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin.
- Mix with Butter: In a medium bowl, combine the crushed cookies with the melted butter. Stir until the mixture resembles wet sand.
- Form the Crust: Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup or glass to create an even layer.
- Chill the Crust: Place the crust in the refrigerator to set while you prepare the filling.
Step 2: Make the Filling
- Beat Peanut Butter and Cream Cheese: In a large mixing bowl, use an electric mixer to beat the peanut butter and softened cream cheese until smooth and creamy.
- Add Sugar and Vanilla: Add powdered sugar and vanilla extract, then beat until fully incorporated.
- Fold in Whipped Cream: Gently fold in the whipped cream with a spatula until the filling is light and fluffy.
- Fill the Crust: Pour the peanut butter filling into the chilled crust, spreading it out evenly with a spatula.
Step 3: Prepare the Topping
- Whip the Cream: In a medium bowl, beat the heavy whipping cream with an electric mixer until it begins to thicken. Add powdered sugar and continue beating until stiff peaks form.
- Top the Pie: Spread or pipe the whipped cream over the peanut butter filling. For added indulgence, drizzle caramel sauce over the top and sprinkle with crushed Nutter Butter cookies.
Step 4: Chill and Serve
- Chill the Pie: Refrigerate the pie for at least 4 hours, or overnight, to allow the filling to fully set.
- Serve: Slice the pie and serve chilled. Every bite is a creamy, peanut buttery delight!
Notes
- Substitutions: Feel free to substitute Nutter Butter cookies with graham crackers or Oreos for a different crust flavor.
- Whipping Tips: For best results, chill your mixing bowl and beaters before whipping cream.
- Storage: Store the pie covered in the refrigerator for up to 3 days.
FAQs
1. Can I make this pie ahead of time?
Yes! This pie is perfect for making ahead. Prepare it a day in advance and let it chill in the refrigerator overnight.
2. Can I use crunchy peanut butter instead of creamy?
While creamy peanut butter provides a smoother filling, crunchy peanut butter can add a fun texture if you prefer.
3. How do I keep the crust from sticking to the pan?
Spray the pie dish lightly with non-stick spray before pressing in the crust.
4. Can I freeze Nutter Butter Pie?
Absolutely! Wrap the pie tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.
Conclusion
This Nutter Butter Pie is a dreamy, no-bake dessert that’s as simple as it is delicious. With its peanut buttery filling, crunchy cookie crust, and fluffy whipped topping, it’s a dessert everyone will rave about. Whether it’s a casual family dinner or a special occasion, this pie is sure to leave a lasting impression.
Enjoy every creamy, nutty bite—and don’t forget to save a slice for yourself! 😊