Peanut butter is one of the best flavors for desserts because it goes so well with vanilla, cream, chocolate, and cookies (just to name a few combinations). I can still remember that one of the first recipes we learned in Home Ec was a fluffy dessert made from creamy peanut butter, Cool Whip, and a drizzle of Hershey’s syrup. If that sounds like the type of easy recipe you enjoy making then you’ll be happy to know that this Nutter Butter recipe isn’t too much more work, but has a huge pay off in both presentation and flavor!
The key ingredient in this Nutter Butter pie is of course, Nutter Butter cookies. These sweet and crispy cookies have a distinctively creamy filling that really makes this pie into an amazing treat.
If for some reason you don’t love these cookies or don’t have any on hand then you can use graham crackers or crispy chocolate cookies instead. However, the original recipe doesn’t call for any chocolate which makes it a good one to make if you have an allergy to chocolate. Likewise, you could make this recipe gluten-free simply by using gluten-free cookies instead of cookies that contain wheat.
To make this pie you’ll need to crush an entire 16-ounce box of Nutter Butter cookies and then portion out a 1/4 cup for later in the recipe. Mix the majority of the crushed cookies with the melted butter and then press this into a 9-inch pie pan to make the crust. It’s so simple to make this one!
The filling is also really easy to make. You whip together 1 softened 8-ounce package of cream cheese, 1 cup creamy peanut butter, 3/4 cup granulated sugar, and 1 cub of thawed Cool Whip. For this recipe it is not recommended to use crunchy or natural types of peanut butter because the genius of this dessert is the incredibly smooth texture of the pie filling.
Once the filling is all mixed together you pour it into the pie crust.
Then top with a thin layer of Cool Whip and level off with a spoon, rubber spatula, or offset spatula. This doesn’t have to be all that neat because the toppings with partially obscure the top of the pie.
To make the topping heat the 1/4 cup of peanut butter in the microwave and drizzle it over the pie. You can use whatever design you’d like. We did a crosshatch pattern for ours and it turned out so pretty. Then sprinkle the reserved crushed cookies around the edges of the pie. You can also add a few dollops of Cool Whip on top if you’d like, but it’s not crucial.
The final step is by far the hardest part of the process: waiting until it’s properly chilled. You’ll need to refrigerate this pie for at least 6 hours before serving so that it can set to the perfect texture. This one of the tastiest and easiest desserts we’ve ever made and it’s become a household favorite- it’s just that good!
Nutter Butter Pie
serves 8 Prep 6h 30m Inactive 5h 30m
For the crust:
- 1 16-oz package Nutter Butter bars, crushed and divided
- 6 tablespoon butter, melted
For the pie:
- 8 oz cream cheese, softened
- 1 1/4 cup creamy peanut butter, divided
- 3/4 cup granulated sugar
- 1 cup frozen whipped cream topping, thawed, or whipped cream (plus extra for topping)
- In a blender or food processor place the cookies and pulse to crumble. Or put cookies into a gallon zippered plastic bag and roll over them until a fine crumb is reached. Measure out 1/2 cup of cookie crumbs and reserve these for later.
- In a medium bowl majority of combine cookie crumbs with melted butter. Press into bottom and sides of greased 9-inch pie pan.
- In a large bowl combine cream cheese, 1 cup peanut butter, and sugar and blend with an electric mixer. Fold in frozen whipped topping or whipped cream.
- Pour filling into pie crust. Spread a thin layer of whipped cream on top of the filling and smooth with rubber spatula or offset knife.
- Heat remaining peanut butter in the microwave for about 30 seconds. Drizzle peanut butter over the top of pie. Garnish with dollops of whipped topping (if desired) and cookie crumbs around the edges of pie and refrigerate for at least 6 hours before serving.
Recipe adapted from The Chunky Chef.