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Deliciously Creamy Nutter Butter Pie

A no-bake, creamy peanut butter pie with a crunchy Nutter Butter cookie crust, perfect for a quick, indulgent dessert that’s easy to make and loved by all ages.
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Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 16 oz Nutter Butter bars crushed, reserve 1/4 cup crumbs for garnish
  • 6 tbsp butter melted
For the Filling
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 8 oz frozen whipped topping or whipped cream thawed
For the Topping
  • 1/4 cup creamy peanut butter warmed for drizzling
  • reserved cookie crumbs for garnish
  • whipped cream optional, for piping or dolloping

Equipment

  • Large resealable bag
  • Rolling pin or food processor
  • 9-inch pie pan
  • Mixing Bowl
  • Hand Mixer or Stand Mixer
  • Spatula
  • Microwave

Method
 

  1. Step 1: Crush the entire 16-ounce package of Nutter Butter cookies using a rolling pin or food processor. Reserve about 1/4 cup of the crumbs for garnish.
  2. Step 2: Mix melted butter into the remaining crushed cookies until evenly coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Set aside.
  3. Step 3: In a large mixing bowl, beat softened cream cheese, 1 cup peanut butter, and granulated sugar with a mixer on medium speed until smooth and fluffy, about 3–5 minutes.
  4. Step 4: Gently fold in the thawed whipped topping or whipped cream using a spatula, keeping the mixture light and airy.
  5. Step 5: Spread the peanut butter filling evenly over the prepared crust and smooth the top with a spatula.
  6. Step 6: Warm the reserved 1/4 cup peanut butter in the microwave in 15-second intervals until pourable but not hot. Drizzle it decoratively over the pie.
  7. Step 7: Sprinkle reserved cookie crumbs around the edges. Optionally, pipe or dollop whipped cream swirls on top for garnish.
  8. Step 8: Refrigerate the pie for at least 6 hours or overnight to allow it to set properly before slicing and serving.

Notes

Make substitutions like using chocolate graham crackers or Oreo cookies for the crust, natural or crunchy peanut butter, or dairy-free alternatives for a vegan version. Store pie covered in the fridge for 4-5 days or freeze up to 1 month.