Description
Decadent no-bake Nutter Butter Pie with a creamy peanut butter filling and an optional whipped cream topping. A peanut butter lover’s dream!
Ingredients
Scale
- 1 ½ cups Nutter Butter cookies, finely crushed (about 36 cookies)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- Mini Nutter Butter cookies, for garnish
- Chopped peanuts, for garnish
- Chocolate syrup, for drizzling
Instructions
- Crush Nutter Butter cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
- In a medium bowl, combine crushed cookies, melted butter, and granulated sugar. Mix well.
- Press the crumb mixture into a 9-inch pie plate, covering the bottom and sides.
- Refrigerate the crust for at least 30 minutes (or bake at 350°F (175°C) for 8-10 minutes for a firmer texture).
- In a large bowl, beat softened cream cheese until smooth.
- Add peanut butter and beat until fully incorporated.
- Gradually add powdered sugar, beating on low speed until smooth.
- Pour in heavy cream and vanilla extract. Beat on medium speed until light and fluffy.
- Add a pinch of salt and mix until combined.
- Pour the peanut butter filling into the chilled crust, spreading evenly.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.
- Spread whipped cream (if using) over the pie.
- Garnish with mini Nutter Butter cookies, chopped peanuts, and chocolate syrup.
- Slice and serve chilled.
Notes
- Cookie Crust Variations: Try Oreos, graham crackers, or shortbread cookies for the crust.
- Peanut Butter Options: Use creamy or chunky peanut butter.
- Chocolate Lovers: Add a layer of melted chocolate to the bottom of the crust or swirl it into the filling.
- Make it Vegan: Use vegan Nutter Butter cookies, vegan cream cheese, and vegan butter. Use coconut cream instead of heavy cream.
- Freezing Instructions: Freeze for up to 2 months, wrapped tightly. Thaw in the refrigerator overnight.
- No-Bake Option: This is a no-bake pie.
- Adjusting Sweetness: Reduce the amount of powdered sugar if desired.
- Serving Suggestions: Serve with vanilla ice cream or whipped cream.
- Storage Instructions: Store leftover pie in the refrigerator, covered, for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes