Nutter Butter Pie is a rich and creamy dessert that’s perfect for peanut butter lovers. This easy-to-make pie features a crust made from crushed Nutter Butter cookies and a filling loaded with peanut butter, cream cheese, and marshmallow fluff. Topped with a layer of Cool Whip and more Nutter Butter cookies, it’s the kind of no-bake pie that’s indulgent yet simple to whip up, making it ideal for any occasion. If you’re a fan of peanut butter, this pie is bound to become one of your favorite sweet treats!
Ingredients Needed:
- Nutter Butter Cookies – These cookies make both the crust and the delicious filling of the pie.
- Butter – Salted butter is recommended to balance the sweetness.
- Cream Cheese – Adds a tangy and creamy base to the filling.
- Marshmallow Fluff or Creme – For sweetness and a light, fluffy texture.
- Creamy Peanut Butter – The star ingredient for that bold peanut butter flavor.
- Cool Whip – Whipped topping that makes the pie light and airy, both in the filling and as a topping.
How To Make Nutter Butter Pie:
- Prepare the Crust:
- Start by crushing 24 Nutter Butter cookies to make the crust. You can use a food processor to ensure fine, even crumbs.
- In a bowl, mix the cookie crumbs with 6 tablespoons of melted salted butter. Stir until the crumbs are well-coated and slightly sticky.
- Press the cookie crumb mixture firmly into the bottom and sides of a 9-inch pie plate to form an even crust.
- Bake the crust at 350°F for 11 to 12 minutes. Baking the crust helps it hold together and enhances the flavor. Once baked, set it aside to cool completely.
- Make the Filling:
- In a large mixing bowl, beat 8 ounces of softened cream cheese, 1 cup of marshmallow fluff, and 1 cup of creamy peanut butter together until smooth and well combined. The mixture should be fluffy and light.
- Gently fold in half of the Cool Whip (about 4 ounces) to lighten the filling further. Be careful not to overmix, as you want the filling to remain light and airy.
- Crush 12 additional Nutter Butter cookies and fold them into the filling mixture, distributing the cookie chunks evenly throughout the filling.
- Assemble the Pie:
- Transfer the creamy peanut butter filling into the cooled pie crust, spreading it out evenly with a spatula.
- Spread the remaining Cool Whip over the top of the filling to create a smooth, fluffy layer. For a decorative touch, you can also swirl the Cool Whip or create peaks.
- Optional: Garnish the top with extra crushed Nutter Butter cookies or whole cookies for added crunch and a pop of visual appeal.
- Chill and Serve:
- Refrigerate the pie for at least 4 hours to allow the filling to set. The longer it chills, the firmer it will be, making it easier to slice.
- Once chilled, slice and serve. This pie is best enjoyed cold, straight from the fridge.
Serving Suggestions:
Nutter Butter Pie is a dessert that’s rich enough to stand on its own, but you can make it even more indulgent with a few extras:
- Drizzle with Chocolate Sauce: A light drizzle of chocolate or fudge sauce adds a touch of richness and enhances the peanut butter flavor.
- Top with Crushed Peanuts: For some extra texture, sprinkle crushed peanuts over the top of the Cool Whip layer.
- Serve with Ice Cream: A scoop of vanilla ice cream on the side can elevate the dessert into a more luxurious treat.
Helpful Tips:
- Room Temperature Ingredients: Make sure your cream cheese is at room temperature before mixing to ensure a smooth, lump-free filling. Cold cream cheese can create a grainy texture in the pie.
- Use Fresh Cookies: Fresh, crunchy Nutter Butter cookies will give you the best texture for both the crust and filling. Stale cookies will affect the overall texture and flavor.
- Custom Toppings: Feel free to get creative with toppings. You can add chocolate chips, chopped peanuts, or even a drizzle of caramel sauce for added decadence.
- Make-Ahead Tip: This pie can be made a day in advance, making it perfect for parties or events. Just store it in the fridge until you’re ready to serve.
Nutritional Information (per serving):
- Calories: 420 kcal
- Carbohydrates: 35g
- Protein: 7g
- Fat: 30g
- Saturated Fat: 14g
- Cholesterol: 45mg
- Sodium: 350mg
- Sugar: 22g
- Fiber: 2g
Note: Nutritional values are estimated and will vary based on specific ingredients and portion sizes.
Time:
- Prep Time: 15 minutes
- Cook Time: 12 minutes (for the crust)
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
- Servings: 8-10 servings
Conclusion:
Nutter Butter Pie is the ultimate dessert for anyone who loves peanut butter and enjoys creamy, indulgent treats. With its buttery, crunchy crust made from Nutter Butter cookies and a smooth, rich filling of peanut butter, cream cheese, and marshmallow fluff, this pie is a delightful combination of textures and flavors. The simplicity of the recipe makes it accessible to bakers of all skill levels, and it’s a guaranteed crowd-pleaser at any gathering.
Whether you’re looking for a dessert to bring to a potluck, a family dinner, or just want to treat yourself to something special, Nutter Butter Pie is sure to hit the spot. The cool, creamy filling contrasts beautifully with the crunchy crust, creating a dessert experience that’s as satisfying as it is flavorful.
Recipe Card
Nutter Butter Pie: The Ultimate Peanut Butter Lover’s Dream
**Nutter Butter Pie** is a rich and creamy dessert that’s perfect for peanut butter lovers. This easy-to-make pie features a crust made from crushed Nutter Butter cookies and a filling loaded with peanut butter, cream cheese, and marshmallow fluff. Topped with a layer of Cool Whip and more Nutter Butter cookies, it’s the kind of no-bake pie that’s indulgent yet simple to whip up, making it ideal for any occasion. If you’re a fan of peanut butter, this pie is bound to become one of your favorite sweet treats!
Ingredients
- – **Nutter Butter Cookies** – These cookies make both the crust and the delicious filling of the pie.
- – **Butter** – Salted butter is recommended to balance the sweetness.
- – **Cream Cheese** – Adds a tangy and creamy base to the filling.
- – **Marshmallow Fluff or Creme** – For sweetness and a light fluffy texture.
- – **Creamy Peanut Butter** – The star ingredient for that bold peanut butter flavor.
- – **Cool Whip** – Whipped topping that makes the pie light and airy both in the filling and as a topping.
Instructions
Prepare the Crust:
- – Start by crushing 24 Nutter Butter cookies to make the crust. You can use a food processor to ensure fine, even crumbs.
- – In a bowl, mix the cookie crumbs with 6 tablespoons of melted salted butter. Stir until the crumbs are well-coated and slightly sticky.
- – Press the cookie crumb mixture firmly into the bottom and sides of a 9-inch pie plate to form an even crust.
- – Bake the crust at 350°F for 11 to 12 minutes. Baking the crust helps it hold together and enhances the flavor. Once baked, set it aside to cool completely.
Make the Filling:
- – In a large mixing bowl, beat 8 ounces of softened cream cheese, 1 cup of marshmallow fluff, and 1 cup of creamy peanut butter together until smooth and well combined. The mixture should be fluffy and light.
- – Gently fold in half of the Cool Whip (about 4 ounces) to lighten the filling further. Be careful not to overmix, as you want the filling to remain light and airy.
- – Crush 12 additional Nutter Butter cookies and fold them into the filling mixture, distributing the cookie chunks evenly throughout the filling.
Assemble the Pie:
- – Transfer the creamy peanut butter filling into the cooled pie crust, spreading it out evenly with a spatula.
- – Spread the remaining Cool Whip over the top of the filling to create a smooth, fluffy layer. For a decorative touch, you can also swirl the Cool Whip or create peaks.
- – Optional: Garnish the top with extra crushed Nutter Butter cookies or whole cookies for added crunch and a pop of visual appeal.
Chill and Serve:
- – Refrigerate the pie for at least 4 hours to allow the filling to set. The longer it chills, the firmer it will be, making it easier to slice.
- – Once chilled, slice and serve. This pie is best enjoyed cold, straight from the fridge.