Nutter Butter Pie: Creamy, Crunchy, and Irresistibly Peanut-Buttery
A dreamy peanut butter cheesecake filling nestled in a Nutter Butter cookie crust, topped with crushed cookies and a chocolate drizzle
Introduction: A Peanut Butter Lover’s Dream
If you’re a fan of peanut butter, cookies, and creamy desserts, this Nutter Butter Pie is about to become your new obsession. With a buttery cookie crust, a luscious peanut butter cheesecake filling, and a crunchy topping of crushed cookies and chocolate drizzle, it’s the kind of dessert that disappears in minutes.
This pie is perfect for potlucks, holidays, or any time you want to impress without turning on the oven for long. It’s rich, indulgent, and surprisingly easy to make—no fancy equipment or baking skills required.
Ingredients Breakdown
Let’s take a closer look at what makes this pie so deliciously decadent:
For the Crust:
- Nutter Butter cookies (2 cups crushed, about 24 cookies)
These peanut butter sandwich cookies create a flavorful, crunchy base. - Unsalted butter (5 tbsp, melted)
Binds the cookie crumbs and adds richness.
Tip: Use a food processor for fine, even crumbs.
For the Filling:
- Cream cheese (8 oz, softened)
Adds tangy richness and a smooth texture. - Powdered sugar (1 cup)
Sweetens the filling without graininess. - Creamy peanut butter (1 cup)
The star of the show—choose a smooth, no-stir variety for best results. - Vanilla extract (1 tsp)
Enhances the flavor and adds warmth. - Heavy whipping cream (1½ cups, whipped to stiff peaks)
Lightens the filling and adds a mousse-like texture.
Optional: Add a pinch of salt to balance the sweetness and enhance the peanut butter flavor.
For the Topping:
- Crushed Nutter Butter cookies (¼ cup)
Adds crunch and visual appeal. - Melted chocolate chips (¼ cup, optional)
A rich drizzle that complements the peanut butter perfectly.
Optional: Use dark chocolate for a more intense flavor or white chocolate for contrast
Step-by-Step Instructions
Step 1: Make the Crust
Preheat oven to 350°F (175°C).
In a medium bowl:
- Combine crushed Nutter Butter cookies and melted butter.
Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
Bake for 8–10 minutes, until lightly golden and set.
Let cool completely before filling.
Tip: Use the bottom of a measuring cup to press the crust evenly and firmly.
Step 2: Prepare the Filling
In a large mixing bowl:
- Beat softened cream cheese and powdered sugar until smooth and creamy.
Add peanut butter and vanilla extract.
Mix until fully combined and silky.
In a separate bowl:
- Whip heavy cream to stiff peaks.
Gently fold the whipped cream into the peanut butter mixture.
Mix until smooth and fluffy.
Tip: Use a rubber spatula and fold gently to keep the filling light and airy.
Step 3: Assemble the Pie
Pour the filling into the cooled crust.
Spread evenly with a spatula, smoothing the top.
Sprinkle crushed Nutter Butter cookies over the surface.
Drizzle with melted chocolate, if using.
Optional: Pipe whipped cream rosettes around the edges for a decorative finish.
Step 4: Chill and Serve
Refrigerate the pie for at least 4 hours, or until fully set.
Slice and serve chilled.
Garnish with:
- Extra cookie crumbles
- Chocolate shavings
- A dollop of whipped cream
- A drizzle of peanut butter or caramel sauce
Presentation Tip: Serve on a cake stand or chilled dessert plate for a polished look.
Serving Suggestions
Perfect for:
- Birthday parties
- Potlucks
- Summer gatherings
- Holiday dessert tables
Pair with:
- Cold milk
- Iced coffee
- Chocolate stout
- Fresh berries
Yields:
- 8–10 slices
Tip: Use a warm knife for clean slices—wipe between cuts for best presentation.
Variations to Try
Want to make it your own? Try these delicious twists:
Chocolate Peanut Butter Pie
Add cocoa powder to the filling or use an Oreo crust.
PB&J Pie
Add a layer of strawberry or raspberry jam under the filling.
Coconut Crunch
Add shredded coconut to the crust or topping.
Vegan Version
Use dairy-free cream cheese, coconut whipped topping, and vegan butter.
Mini Pies
Make in muffin tins for individual servings—perfect for parties.
Storage and Make-Ahead Tips
- Make-Ahead: Prepare up to 2 days in advance.
- Refrigerate: Store in airtight container for up to 5 days.
- Freeze: Freeze whole or sliced pie for up to 1 month. Thaw in fridge before serving.
Tip: Wrap tightly in plastic wrap and foil to prevent freezer burn.
Nutrition Notes (Per Slice, ~1 of 10)
- Calories: ~420
- Protein: ~7g
- Carbohydrates: ~28g
- Fat: ~32g
- Sugar: ~20g
- Sodium: ~240mg
- Fiber: ~1g
This pie is:
- Rich and creamy
- No-bake (mostly!)
- Peanut butter-packed
- Crowd-pleasing and easy to make
Final Thoughts
This Nutter Butter Pie is more than just dessert—it’s a nostalgic, creamy, crunchy, peanut buttery dream. Whether you’re serving it at a party or sneaking a slice from the fridge, it’s guaranteed to satisfy.