It began on a slow Sunday afternoon when the air carried a hint of roasted peanuts and coffee. My husband had been hinting all week that he wanted something cold and peanut buttery, so I decided to make a dessert that didn’t require the oven. The pack of Nutter Butter cookies in the pantry instantly caught my attention , familiar, nutty, and perfect for what I had in mind.
The process came together easily. Crushing the cookies into crumbs released a warm, toasty aroma that filled the kitchen, while the creamy mixture of peanut butter and cream cheese turned light and velvety in minutes. As the crust chilled, the filling waited , rich, smooth, and ready to be poured. It was a simple moment of kitchen calm that somehow felt creative and rewarding.
When the pie was finally sliced, each layer held beautifully: a buttery base, a silky filling, and a garnish of crushed cookies and peanuts that added just the right crunch. The kids cleaned their plates before I could even ask for opinions, and my husband quietly went for seconds. By the end of the evening, the pie dish was empty , always a good sign in our house.
Short Description
A luscious no-bake Nutter Butter Pie made with a crunchy cookie crust, creamy peanut butter filling, and a cloud of whipped cream. Simple to prepare, irresistibly rich, and perfect for peanut butter lovers of all ages.
Key Ingredients
For the Crust
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1 package (14 oz) Nutter Butter cookies
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¼ cup unsalted butter, melted
For the Filling
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8 oz cream cheese, softened
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1 cup creamy peanut butter
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1 cup powdered sugar
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2 cups heavy whipping cream
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1 teaspoon vanilla extract
For Garnish (optional)
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½ cup chopped Nutter Butter cookies
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¼ cup chopped peanuts
Tools Needed
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Food processor or ziplock bag with rolling pin
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9-inch pie dish
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Mixing bowls (large and medium)
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Electric mixer or stand mixer
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Rubber spatula
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Measuring cups and spoons
Cooking Instructions
Step 1: Make the Crust
Crush the Nutter Butter cookies into fine crumbs using a food processor, or place them in a ziplock bag and crush with a rolling pin until sandy. Mix the crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Chill the crust in the refrigerator for at least 30 minutes to set.
Step 2: Prepare the Filling Base
In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and fluffy. Add the powdered sugar gradually, continuing to mix until the texture becomes thick and creamy.
Step 3: Whip the Cream
In a separate bowl, whip the heavy cream and vanilla extract to stiff peaks. The whipped cream should be light and airy but hold its shape when you lift the beaters.
Step 4: Combine and Fill
Gently fold the whipped cream into the peanut butter mixture using a spatula until the filling is smooth and well combined. Pour the filling into the chilled crust, smoothing the top evenly.
Step 5: Garnish and Chill
Sprinkle chopped Nutter Butter cookies and peanuts on top for garnish. Refrigerate the pie for at least 4 hours, or overnight if possible, to allow it to set completely and develop its rich flavor.
Step 6: Serve
Slice the pie using a sharp knife dipped in hot water for clean edges. Each slice should reveal a perfect balance of crumbly crust and creamy, peanut-buttery filling.
Why You’ll Love This Recipe
No baking required , ideal for warm days or busy schedules.
Ultra-creamy texture with a perfect balance of sweet and salty.
Impressive enough for parties yet easy enough for weeknights.
Family-friendly and customizable with different toppings.
Great make-ahead dessert , tastes even better the next day.
Mistakes to Avoid & Solutions
Overmixing the Whipped Cream
Whipping too long makes it grainy and hard to fold.
Solution: Stop mixing when stiff peaks form and gently fold into the filling.
Not Chilling the Crust Long Enough
A warm crust won’t hold its shape.
Solution: Chill at least 30 minutes before adding the filling, or pop it in the freezer for 10–15 minutes for faster results.
Using Cold Cream Cheese
Cold cream cheese can create lumps in the filling.
Solution: Let it soften fully at room temperature before mixing.
Skipping the Overnight Chill
Without proper chilling, the pie won’t firm up.
Solution: Refrigerate for a minimum of 4 hours, ideally overnight, for the best texture.
Serving and Pairing Suggestions
Serve chilled with a drizzle of melted chocolate or caramel sauce.
Pair with a tall glass of cold milk, iced coffee, or a vanilla latte.
For gatherings, cut into small slices and serve on dessert platters alongside fruit tarts or mini cheesecakes.
Add a dollop of whipped cream and a sprinkle of crushed cookies for extra presentation flair.
Storage and Reheating Tips
Store covered in the refrigerator for up to 4 days.
Keep it tightly wrapped or in an airtight container to maintain freshness.
Freeze leftovers for up to 2 months; thaw overnight in the fridge before serving.
Do not microwave , this is a chilled dessert best enjoyed cold.
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Yes, but the texture will be slightly thicker and less smooth. It adds a pleasant crunch if you enjoy that.
2. Can I make this pie ahead of time?
Definitely. It actually tastes better after resting overnight, as the flavors meld beautifully.
3. What if I don’t have Nutter Butter cookies?
You can substitute peanut butter sandwich cookies or graham crackers with 2 tablespoons peanut butter added to the crust mixture.
4. Can I lighten this recipe?
Use reduced-fat cream cheese and light whipped topping instead of heavy cream for a slightly lighter version.
5. How do I keep the crust from crumbling when slicing?
Press the crust firmly when forming it and chill well before cutting. Using a hot knife helps achieve clean slices.
Tips & Tricks
Chill your mixing bowl and beaters before whipping the cream for faster, fluffier results.
Add a pinch of salt to the filling to enhance the peanut flavor.
For extra flavor, drizzle melted chocolate over the crust before adding the filling.
Let the pie sit at room temperature for 10 minutes before serving for a softer, creamier texture.
Recipe Variations
Chocolate Peanut Butter Pie: Add ½ cup melted semi-sweet chocolate to the filling before folding in whipped cream. Top with chocolate shavings or ganache.
Banana Peanut Butter Pie: Layer banana slices on top of the crust before pouring in the filling for a fresh, fruity touch.
Oreo Peanut Butter Pie: Swap Nutter Butter cookies with Oreos for a chocolatey twist and add mini chocolate chips to the filling.
Salted Caramel Peanut Butter Pie: Drizzle salted caramel over each slice before serving and sprinkle with flaky sea salt for a decadent finish.
Final Thoughts
Each time this pie is served, the excitement around the table is instant. The creamy peanut butter filling, golden cookie crust, and light salty crunch blend seamlessly in every bite. It’s rich yet simple,a dessert that looks impressive without requiring hours of work.
Sharing it with family turns an ordinary evening into something a little more special. The texture is silky, the flavor deep and nutty, and the whole experience feels like pure homemade comfort. For anyone craving a dessert that’s both nostalgic and irresistible, this Nutter Butter Pie never disappoints.
Nutter Butter Pie
Ingredients
For the Crust
- 1 package 14 oz Nutter Butter cookies
- ¼ cup unsalted butter melted
For the Filling
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
For Garnish
- ½ cup chopped Nutter Butter cookies
- ¼ cup chopped peanuts
Instructions
- Crush Nutter Butter cookies into fine crumbs, mix with melted butter, and press into a 9-inch pie dish. Chill for 30 minutes.
- Beat cream cheese and peanut butter until smooth, then mix in powdered sugar until creamy.
- Whip heavy cream and vanilla to stiff peaks.
- Gently fold whipped cream into the peanut butter mixture, then spread filling into the crust.
- Top with chopped cookies and peanuts, then chill for at least 4 hours or overnight.
- Slice with a hot knife and serve.
