Nutter Butter Pie

Nutter butter pie is a decadently delicious, fluffy, and ultra rich dessert. The easy no-bake pie is made with a tasty nutter butter pie crust and a smooth peanut butter filling – a peanut lover’s dream!

Nutter butter peanut butter pie

This no-bake nutter butter pie is going to become a regular for every occasion! A sweet, crunchy nutter butter crust topped with a tangy, creamy filling – is there anything more delicious?

Pie is one of my favorite desserts, especially when it involves peanuts! And this nutter butter pie delivers delicious peanut flavor and a tasty mix of crunchy and creamy in every bite.

What I love about this nutter butter dessert (besides the fact that it tastes ah-amzing) is that it requires no time at all and calls only for a handful of ingredients.

The crust is just butter and nutter butter cookies, and the filling consists of 4 basic ingredients. Then the whole thing is finished with whipped cream and, you guessed it, even more nutter butter cookies!

The recipe comes together in about 20 minutes, and then sets up in the fridge for a few hours. Perfect for a quick, chilled dessert!

It’s a great treat for any time of year! Whether you want an impressive pie for your Thanksgiving spread, or it’s the middle of summer and there’s no way you’re turning on the oven.

Ingredients

Once you see the simple ingredient list (only 6 ingredients total!), you’ll be making nutter butter pie over and over again. Refer to the recipe card at the end of the post for exact measurements!

Nutter butter pie crust

• Nutter butter peanut butter sandwich cookies give the no-bake crust a delicious peanut aroma. You need 32 nutter butter cookies: 24 to make the crust, 3 for the crushed topping, and 5 on top to garnish.
• Melted butter: Both salted and unsalted butter are fine.

Peanut butter filling

• Peanut butter: You need smooth peanut butter, not crunchy. Also, make sure to use processed peanut butter like Jif or Skippy. Natural peanut butter won’t work because it can be runny.
• Cream cheese: You need block-style cream cheese, not a tub. Let it sit at room temperature for 30 minutes or soften in the microwave for about 10 seconds per side until just soft.
• Powdered sugar melts perfectly into the peanut butter pie filling, so you don’t have to worry about the grainy texture granulated sugar would leave. Sift the powdered sugar to remove lumps.
• Heavy cream is beaten until stiff peaks form, giving the pie a beautiful, airy texture. Many peanut pies use Cool Whip, but I prefer real cream. It tastes so much better!

Topping

I topped my pie with a thin layer of crushed nutter butter cookies and big swirls of whipped cream. Each swirl was garnished with half a nutter butter cookie. Simple and beautiful!

How to make nutter butter pie

There are a few simple steps that go into making this nutter butter peanut butter pie, but none require any special skills beyond using a hand mixer.

Just be sure to give yourself enough time to let the pie set up in the fridge for about 4 hours so you can get clean, neat slices.

#1: Make nutter butter pie crust

• Mix crust. In a large mixing bowl, combine the crushed nutter butter cookies and melted butter until moistened.
• Fill pie pan. Press the crumb mixture into the bottom and sides of a deep-dish 9-in / 23 cm pie plate. Place the crust in the fridge while you prepare the filling.

#2: Make peanut butter filling

• Whip heavy cream. In a large mixing bowl and using the electric mixer, beat the heavy cream on high speed until stiff peaks form.
• Mix filling. In a separate mixing bowl, use an electric mixer to beat the peanut butter, cream cheese, and powdered sugar on medium speed until combined. With a rubber spatula, fold in the whipped cream in 2 additions until well combined and smooth.

#3: Cool the pie

• Assemble the pie. Evenly spread the filling into the chilled pie crust.
• Refrigerate. Cover the pie and refrigerate until firm, for at least 4 hours or overnight.

#4: Garnish and serve

• Decorate. Top the pie with crushed nutter butter cookies. Beat the heavy cream until stiff peaks form, and pipe swirls of whipped cream onto the pie. Garnish each swirl with half a nutter butter cookie. I recommend decorating the pie right before serving, so the garnishes look their best.
• Serve. Serve the pie well chilled. Use a sharp knife to cut the pie into wedges. For clean slices, wipe the blade with damp paper towels after each cut. Enjoy!

Recipe tips

I’ve gathered a few tips and tricks to help your nutter butter pie recipe turn out perfectly. It’s so delicious your entire family will love this nutter butter dessert!

• Cold equipment: When beating the heavy cream, it’s helpful to use a chilled bowl and beaters. Just place them in the fridge for a couple of minutes before you start.
• Don’t overmix the filling: Beat the peanut butter, powdered sugar, and cream cheese until combined. Too much mixing can make the peanut mixture oily and crumbly.
• Add the whipped cream in 2 additions: First, stir in half of the whipped cream to loosen the peanut butter mixture. It may seem as though the 2 won’t combine at first, but keep folding and they will come together. Then fold in the rest until soft and fluffy.
• Store extra filling: You may end up with more filling than will fit the crust. Simply scoop it into ramekins, and it will set up as delicious peanut butter mousse. I call this the chef’s treat!
• Chill the pie: Don’t skip the chill time, or the pie will be too soft. The filling needs a few hours in the refrigerator to set up.
• Clean cuts: To get nice, clean cuts, use a sharp knife and carefully wipe the blade with paper towel between slices.
• Freeze the pie if serving on a hot day: If temperatures are soaring, pop the pie into the freezer for 1 to 2 hours before serving. Frozen peanut butter pie is an absolute treat on hot days, and it’s so much easier to slice and serve slightly frozen pie.

Variations

Nutter butter pie is so scrumptious on its own, but there are some fun ways to vary it as well. Have a look at these ideas:

• Crust variations: If you prefer a pastry crust, graham cracker crust, or Oreo crust, you can definitely go that route. The filling makes enough for either 1 deep-dish crust or 2 regular pie crusts.
• Whipped topping: Feel free to replace the heavy cream with frozen thawed whipped topping.
• More nutter butter cookies: For even more nutter butter cookies, fold 1 cup of crushed nutter butter cookies into the filling.
• Dessert sauce: Drizzle the nutter butter peanut butter pie recipe with melted peanut butter, hot fudge sauce, or caramel sauce before serving.

Storage instructions

How to store nutter butter pie

Peanut butter pie with nutter butter crust must be kept in the fridge, and it’s best eaten within 3 to 4 days. The recipe is a great make-ahead dessert for holidays and special occasions because you can make it 1 to 2 days in advance.

Can I freeze nutter butter pie?

Yes, you can freeze the nutter butter recipe for up to 3 months. Leave off the toppings and wrap them in plastic and then aluminum foil before freezing.

When you want to serve the pie, allow it to defrost in the fridge overnight. Add the garnishes and serve!

More peanut butter pies

We love all things peanuts which is why we have a couple more peanut butter pie recipes on the blog. Try some of them out, they are fabulous for any occasion!

• Reese’s Peanut Butter Cups Pie
• No-Bake Peanut Butter Pie
• Peanut Butter Silk Pie

Other cream pies to love

You can never have too many homemade pie recipes on hand! They make everything better. Anyone can prepare them, and the hardest part is picking a favorite!

• Lemon Pie
• Key Lime Pie
• Chocolate Pie
• Butterscotch Pie
• Caramel Pie
• Coconut Cream Pie
• Chocolate Silk Pie