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)

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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!

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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.

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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.