Prep time: 6 hrs 30 mins | Inactive: 5 hrs 30 mins | Serves: 8
Peanut butter is my favourite dessert flavour. It combines perfectly with vanilla, cream, chocolate, cookies, and a lot more. I can still recall the first time I’ve made this fluffy and lovely dessert. Never short in flavour or presentation, this Nutter Butter Pie captured my heart effortlessly.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
CRUST:
1 16-ounces package Nutter Butter bars, crushed and divided
6 tbsp butter, melted
PIE:
8 ounces cream cheese, softened
1 1/4 c. creamy peanut butter, divided
3/4 c. granulated sugar
1 c. frozen whipped cream topping, thawed, or whipped cream (plus extra for topping)
How to make Nutter Butter Pie
Step 1: Crumble the cookies in a blender or food processor. Alternately, you can put them in a gallon zippered plastic bag. Roll the bag over until you have a fine crumb. Reserve half a cup of the cookie crumbs for later use.
Step 2: Combine the remaining cookie crumbs with melted butter in a medium bowl. Into the bottom of sides of a greased 9-inch pan, press the cookie crumbs and melted butter mixture.
Step 3: Place the cream cheese, a cup of peanut butter, and sugar in a large bowl. Beat using an electric mixer. Then, fold in the frozen whipped topping or whipped cream.
Step 4: Into the pie crust, pour the filling. Add whipped cream on top, spread in a thin layer, and smooth using an offset knife or rubber spatula.
Step 5: Microwave the rest of the peanut butter for at least 30 seconds. Drizzle this on top of the pie.
Step 6: Garnish the pie with dollops of whipped topping and the reserved cookie crumbs around the edges.
Step 7: Place in the fridge to set for at least 6 hours.
Ingredients
- CRUST:
- 1 16-ounces package Nutter Butter bars, crushed and divided
- 6 tbsp butter, melted
- PIE:
- 8 ounces cream cheese, softened
- 1 1/4 c. creamy peanut butter, divided
- 3/4 c. granulated sugar
- 1 c. frozen whipped cream topping, thawed, or whipped cream (plus extra for topping)
Instructions
Step 1: Crumble the cookies in a blender or food processor. Alternately, you can put them in a gallon zippered plastic bag. Roll the bag over until you have a fine crumb. Reserve half a cup of the cookie crumbs for later use.
Step 2: Combine the remaining cookie crumbs with melted butter in a medium bowl. Into the bottom of sides of a greased 9-inch pan, press the cookie crumbs and melted butter mixture.
Step 3: Place the cream cheese, a cup of peanut butter, and sugar in a large bowl. Beat using an electric mixer. Then, fold in the frozen whipped topping or whipped cream.
Step 4: Into the pie crust, pour the filling. Add whipped cream on top, spread in a thin layer, and smooth using an offset knife or rubber spatula.
Step 5: Microwave the rest of the peanut butter for at least 30 seconds. Drizzle this on top of the pie.
Step 6: Garnish the pie with dollops of whipped topping and the reserved cookie crumbs around the edges.
Step 7: Place in the fridge to set for at least 6 hours.