Go Back
–+ servings

Indulgent No-Bake Nutter Butter Pie for Sweet Memories

This Nutter Butter Pie is a nostalgic dessert, combining creamy filling and a cookie crust for a crowd-pleasing treat.
Print Recipe
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 30 cookies Nutter Butter Cookies
  • ½ cup Unsalted Butter Melted
For the Filling
  • 8 oz Cream Cheese Room temperature
  • 1 cup Peanut Butter Creamy or chunky, based on preference
  • ½ cup Powdered Sugar Adjust based on sweetness preference
  • 1 cup Heavy Cream Whipped
Optional Toppings
  • ½ cup Chocolate Ganache For drizzling
  • ½ cup Crushed Pretzels or Chocolate Chips Optional mix-in

Equipment

  • Food processor
  • Mixing Bowl
  • Electric mixer
  • Pie Dish

Method
 

Prepare the Cookie Crust
  1. Crush Nutter Butter cookies in a food processor until fine crumbs. Mix with melted butter and press into a pie dish. Refrigerate for 15 minutes.
Mix the Filling
  1. Beat cream cheese and peanut butter until smooth. Scrape sides for even mixing.
Sweeten the Mixture
  1. Gradually add powdered sugar while mixing on low until fluffy. Adjust sweetness as needed.
Whip the Heavy Cream
  1. Beat heavy cream in a separate bowl until stiff peaks form.
Fold in the Whipped Cream
  1. Gently fold whipped cream into the peanut butter mixture until combined.
Fill the Crust
  1. Pour the filling into the chilled crust and smooth the top.
Chill the Pie
  1. Cover and refrigerate for at least 4 hours or overnight until set.
Serve and Enjoy
  1. Slice the pie into portions and serve chilled. Garnish if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for blending. Do not overwhip the cream.

Tried this recipe?

Let us know how it was!