Nutter Butter Peanut Butter Pie

Nutter Butter Peanut Butter Pie

Ingredients

For the Crust:

  • 2 cups Nutter Butter cookies, crushed (about 24 cookies)
  • 5 tablespoons unsalted butter, melted

For the Filling:

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, whipped to stiff peaks

For the Topping:

  • 1/4 cup Nutter Butter cookies, crushed
  • 1/4 cup chocolate chips, melted (optional drizzle)

Directions

  1. Prepare the Crust
    • Preheat your oven to 350°F (175°C).
    • In a medium bowl, mix the crushed Nutter Butter cookies with melted butter until well combined.
    • Press the mixture into the bottom and sides of a 9-inch pie dish to form the crust.
    • Bake for 8–10 minutes, then let it cool completely.
  2. Make the Filling
    • In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
    • Add the peanut butter and vanilla extract; mix until fully incorporated.
    • Gently fold the whipped cream into the peanut butter mixture until smooth and creamy.
  3. Assemble the Pie
    • Pour the filling into the cooled crust and spread it evenly.
    • Sprinkle crushed Nutter Butter cookies over the top.
    • If desired, drizzle melted chocolate over the surface for decoration.
  4. Chill and Serve
    • Refrigerate the pie for at least 4 hours or until set.
    • Serve chilled and enjoy!

Variations

  1. Chocolate Crust
    • Use a chocolate cookie crust (like Oreos) instead of Nutter Butter cookies for a chocolate-peanut butter twist.
  2. Crunchy Peanut Butter
    • Substitute creamy peanut butter with crunchy peanut butter for added texture.
  3. Layered Pie
    • Add a layer of chocolate ganache or caramel between the crust and filling for extra richness.
  4. Mini Pies
    • Make individual-sized pies using muffin tins or small tart pans.

Tips

  • Room Temperature Ingredients: Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
  • Whipped Cream: Use freshly whipped cream for the best texture, or substitute with whipped topping for convenience.
  • Storage: Store the pie in the refrigerator for up to 3–4 days.
  • Freezing Option: Freeze the pie for a firmer texture, perfect for hot days. Allow to sit at room temperature for 10–15 minutes before slicing.
  • Decoration: Add a dollop of whipped cream or a whole Nutter Butter cookie on each slice for presentation.

Leave a Reply

Your email address will not be published. Required fields are marked *