Go Back
A slice of Nutter Butter Pie with creamy filling, crumb crust, whipped cream, and caramel drizzle, with a Nutter Butter cookie on a spoon.
Daniel

Creamy No-Bake Nutter Butter Pie

Indulge in a dreamy, no-bake Nutter Butter Pie featuring a buttery Nutter Butter crust, a rich peanut butter cream cheese filling, and a fluffy whipped topping. This pie is a peanut butter lover's ultimate dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Nutter Butter Crust
  • 1 package Nutter Butter cookies 16 oz, finely crushed
  • 1/2 cup unsalted butter melted
For the Creamy Peanut Butter Filling
  • 1 package cream cheese 8 oz, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 container frozen whipped topping 8 oz, thawed (like Cool Whip)
For the Garnish (Optional)
  • 1/2 cup mini Nutter Butter cookies
  • 1/4 cup chopped roasted peanuts

Equipment

  • 9-inch pie dish
  • Food processor (optional)
  • Large Mixing Bowl
  • Electric mixer (handheld or stand)
  • Rubber spatula
  • Measuring cups and spoons

Method
 

Prepare the Nutter Butter Crust
  1. Finely crush the Nutter Butter cookies. You can do this in a food processor or by placing them in a Ziploc bag and crushing them with a rolling pin until fine crumbs are formed.
  2. In a medium bowl, combine the Nutter Butter crumbs and melted butter. Mix until well combined and the crumbs are moistened.
  3. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass or your fingers to create a firm, compact crust.
  4. Place the crust in the refrigerator to chill while you prepare the filling, about 15 minutes.
Make the Creamy Peanut Butter Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  2. Add the creamy peanut butter and beat until fully incorporated and smooth.
  3. Gradually add the powdered sugar, beating on low speed until combined, then increase speed and beat until light and fluffy.
  4. Stir in the vanilla extract.
  5. Gently fold in the thawed whipped topping until no streaks remain. Be careful not to overmix, which can deflate the whipped topping.
Assemble and Chill the Pie
  1. Spoon the peanut butter filling into the chilled Nutter Butter crust, spreading it evenly with a spatula.
  2. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
Serve
  1. Before serving, garnish with mini Nutter Butter cookies and chopped peanuts, if desired.
  2. Slice and serve cold.

Notes

For an extra indulgence, drizzle with chocolate syrup before serving. Store leftover Nutter Butter Pie covered in the refrigerator for up to 3-4 days. You can use a store-bought graham cracker crust as a shortcut, but the Nutter Butter crust adds superior flavor. Ensure cream cheese is truly softened to avoid lumps in the filling.