Description
Indulge in the creamy, peanut buttery goodness of this no-bake Nutter Butter Pie. With a crunchy cookie crust and a luscious filling, this dessert is a peanut butter lover’s dream come true.
Ingredients
Scale
For the Crust:
- 24 Nutter Butter cookies (crushed, about 2 1/2 cups crumbs)
- 6 tablespoons unsalted butter (melted)
For the Filling:
- 1 package (8 ounces) cream cheese (softened)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 ounces) whipped topping, thawed
For Garnish (Optional):
- 1/2 cup chopped Nutter Butter cookies
- 1/4 cup peanut butter drizzle
- 1/4 cup chocolate drizzle
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Mix crushed Nutter Butter cookies with melted butter until evenly moistened. Press firmly into the bottom and sides of a 9-inch pie dish. Bake crust for 8 minutes, then cool completely.
- Make the Filling: In a large mixing bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy. Fold in whipped topping until fully combined.
- Assemble the Pie: Spread filling evenly into the cooled crust. Refrigerate for at least 4 hours or until set.
- Serve: Before serving, garnish with chopped cookies and drizzle with peanut butter and chocolate if desired.
Notes
- For an extra indulgent version, add a layer of melted chocolate over the crust before filling.
- This pie can be made a day ahead and stored covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 495
- Sugar: 28 g
- Sodium: 390 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg
