The first time I made this Nutter Butter Peanut Butter Pie, the smell of creamy peanut butter and crushed cookies filled the kitchen. The filling was smooth and rich, with that perfect salty-sweet mix that made everyone quiet at the first bite.
I whipped it up for a weekend get-together, and it vanished faster than anything else on the table. The crumbly crust and light, fluffy peanut butter cream were just too good to resist.
If you love easy, no-bake desserts that taste like pure comfort, this Nutter Butter Peanut Butter Pie is the one you’ll want to make again and again.
Why You’ll Love This Recipe
- Easy No-Bake Dessert: No oven required after making the crust—just mix, chill, and serve.
- Peanut Butter Heaven: Loaded with rich peanut butter flavor in every bite.
- Crowd-Pleaser: Perfect for potlucks, holidays, or any gathering where you want to impress.
- Make-Ahead Friendly: Prepare a day ahead and let it chill until serving time.
- Simple Ingredients: Uses pantry staples and classic Nutter Butter cookies for that nostalgic flavor.
What You Need to Know Before You Start
Prep Time & Cook Time: Prep Time: 20 minutes Chill Time: 4 hours (or overnight) Total Time: About 4 hours 20 minutes
Servings: This recipe makes one 9-inch pie, serving 8-10 people. Want to feed a bigger crowd? Double the recipe and use two pie pans.
Difficulty: Super easy, even if you’re new to pie making. The no-bake aspect makes it foolproof.
Required Kitchen Tools
- 9-inch pie pan
- Food processor or rolling pin (for crushing cookies)
- Mixing bowls (medium and large)
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Microwave-safe bowl (for melting chocolate)
Ingredients for Nutter Butter Peanut Butter Pie
This pie brings together the classic flavors of peanut butter cookies and creamy filling. The Nutter Butter crust adds texture, while the smooth filling creates the perfect balance. Here’s everything you’ll need:
For the Crust:
- Nutter Butter Cookies: About 30 cookies provide the base and that signature peanut butter taste.
- Unsalted Butter: Melted butter binds the cookie crumbs together.
For the Filling:
- Cream Cheese: Softened to room temperature for a smooth, creamy texture.
- Peanut Butter: Use creamy peanut butter for the best consistency.
- Powdered Sugar: Sweetens the filling without adding graininess.
- Vanilla Extract: Enhances all the flavors.
- Heavy Cream: Whipped to create a light, fluffy texture.
For the Topping:
- Chocolate Chips: Melted for a beautiful drizzle on top.
- Crushed Nutter Butter Cookies: Optional, for extra crunch and decoration.
Variations for Nutter Butter Peanut Butter Pie
- Add Banana Slices: Layer sliced bananas in the crust before adding the filling for a peanut butter-banana combo.
- Use Chocolate Graham Crackers: Swap Nutter Butters for chocolate graham crackers in the crust for a different flavor.
- Mix in Peanut Butter Cups: Chop up some peanut butter cups and fold them into the filling.
- Try Dark Chocolate: Use dark chocolate chips instead of milk chocolate for a richer topping.
- Make it Crunchy: Add chopped peanuts to the filling for extra texture.
How to Make Nutter Butter Peanut Butter Pie Step-by-Step Instructions
1. Prepare the Crust
Crush the Nutter Butter cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted butter until the mixture looks like wet sand. Press firmly into the bottom and up the sides of your pie pan. Pop it in the fridge while you make the filling.
2. Make the Filling
Beat the softened cream cheese until smooth and fluffy, about 2 minutes. Add the peanut butter, powdered sugar, and vanilla extract. Mix until everything is well combined and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture using a spatula. This keeps the filling light and airy.
3. Assemble the Pie
Pour the filling into the prepared crust. Smooth the top with a spatula to create an even surface. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
4. Add the Chocolate Topping
Melt the chocolate chips in the microwave in 30-second intervals, stirring between each one until smooth. Let it cool slightly, then drizzle over the chilled pie using a spoon or transfer to a small plastic bag with the corner snipped off. Sprinkle crushed Nutter Butter cookies on top if desired.
5. Chill and Serve
Return the pie to the refrigerator for another 15-20 minutes to let the chocolate set. Slice with a sharp knife, wiping it clean between cuts for neat slices.
Serving and Decoration
Serve slices of this pie cold, straight from the refrigerator. For an extra special touch, add a dollop of whipped cream on each slice and sprinkle with crushed peanuts or mini chocolate chips. This pie looks beautiful on a cake stand and makes a stunning dessert table centerpiece. Pair it with a glass of cold milk or hot coffee for the ultimate treat.
How to Store Nutter Butter Peanut Butter Pie
- Refrigerator: Keep the pie covered with plastic wrap or in an airtight container for up to 5 days. The crust stays crunchy and the filling remains perfectly creamy.
- Freezer: This pie freezes beautifully. Wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Tips and Tricks for Success
- Soften Cream Cheese Properly: Leave it at room temperature for about 30 minutes. Cold cream cheese creates lumps in the filling.
- Don’t Skip Chilling: The pie needs time to set properly. Rushing this step results in a runny filling.
- Press Crust Firmly: Use the bottom of a measuring cup to pack the crust tightly. This prevents it from crumbling when you slice.
- Fold Gently: When adding whipped cream to the peanut butter mixture, fold carefully to keep the filling light and fluffy.
- Use Quality Peanut Butter: Avoid natural peanut butter that separates. Regular creamy peanut butter works best for texture.
Nutrition
| Nutrient | Amount Per Slice |
|---|---|
| Calories | 485 |
| Total Fat | 32g |
| Saturated Fat | 16g |
| Cholesterol | 65mg |
| Sodium | 320mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 2g |
| Sugars | 32g |
| Protein | 8g |
Note: Nutrition information is approximate and based on 10 servings.
PrintNutter Butter Peanut Butter Pie
- Prep Time: 20 minutes + (Chill Time: 4 hours)
- Total Time: 0 hours
- Yield: 8–10 slices 1x
Ingredients
For the Crust:
- 30 Nutter Butter cookies (about 1 package)
- 6 tablespoons (85g) unsalted butter, melted
For the Filling:
- 8 ounces (226g) cream cheese, softened to room temperature
- 1 cup (250g) creamy peanut butter
- 1 cup (120g) powdered sugar
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (360ml) heavy cream, cold
For the Topping:
- 1/2 cup (90g) chocolate chips
- Crushed Nutter Butter cookies for garnish (optional)
Instructions
- Make the Crust: Crush Nutter Butter cookies into fine crumbs. Mix with melted butter until combined. Press mixture firmly into bottom and sides of a 9-inch pie pan. Refrigerate while making filling.
- Prepare Filling: Beat cream cheese until smooth and fluffy, about 2 minutes. Add peanut butter, powdered sugar, and vanilla. Mix until well combined.
- Whip Cream: In a separate bowl, whip heavy cream until stiff peaks form.
- Combine: Gently fold whipped cream into peanut butter mixture until fully incorporated.
- Chill Pie: Pour filling into prepared crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
- Add Chocolate: Melt chocolate chips in microwave, stirring every 30 seconds until smooth. Drizzle over chilled pie. Sprinkle with crushed cookies if desired.
- Set and Serve: Refrigerate for 15-20 minutes to set chocolate. Slice and enjoy cold.
Nutter Butter Peanut Butter Pie FAQs
Creamy peanut butter works best for a smooth filling. Crunchy peanut butter can make the texture uneven, but you can try it if you prefer extra crunch.
Nutter Butters give this pie its signature flavor, but you can substitute with peanut butter sandwich cookies or even graham crackers mixed with a few tablespoons of peanut butter.
Heavy cream creates the light, fluffy texture. You could use Cool Whip instead, folding in about 2 cups of thawed whipped topping.
Make sure the cream cheese is at room temperature and properly beaten. Also, whip the heavy cream to stiff peaks before folding. If the pie hasn’t chilled long enough, the filling needs more time to set.
Absolutely. The pie is delicious on its own. You can also top with extra whipped cream or caramel drizzle instead.
Conclusion
This Nutter Butter Peanut Butter Pie delivers everything you want in a dessert—rich peanut butter flavor, creamy texture, and that satisfying crunch from the cookie crust. Whether you’re making it for a special occasion or just because you’re craving something sweet, this pie never disappoints. The best part is how simple it is to throw together, with most of the work being done in the refrigerator while it chills. One slice is never enough.
