Description

Satisfy your sweet tooth with this Nutter Butter Cream Pie, featuring a rich peanut butter filling and a crunchy cookie crust. Perfect for dessert lovers and peanut butter fans alike!

Ingredients

Units Scale

For the Crust:

2 cups Nutter Butter cookies (24 cookies), finely crushed
5 tbsp unsalted butter, melted

For the Filling:

8 oz cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
1 tsp vanilla extract
1 1/2 cups heavy whipping cream, whipped

For the Topping:

1/2 cup Nutter Butter cookies, coarsely crushed
Caramel sauce (for drizzling)
Whipped cream (optional, for garnish)

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Instructions

Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Combine crushed Nutter Butter cookies and melted butter in a mixing bowl. Mix until it resembles wet sand.
- Press the mixture into a 9-inch pie dish, covering the bottom and sides evenly.
- Bake for 8-10 minutes until lightly golden. Let cool completely.
Make the Filling:
- Beat softened cream cheese and powdered sugar until smooth.
- Add peanut butter and vanilla extract; mix until well combined.
- Gently fold in whipped cream in thirds to create a light and fluffy texture.
Assemble the Pie:
- Spread the peanut butter filling into the cooled crust. Smooth the surface with a spatula.
Decorate and Chill:
- Sprinkle crushed cookies over the top. Drizzle caramel sauce and pipe whipped cream around the edges, if desired.
- Refrigerate for at least 4 hours to set.
Serve:
- Slice into 8 portions and enjoy the creamy, crunchy, and sweet layers of this pie!

Notes

Use chocolate or butterscotch drizzle instead of caramel for variety.
Add chopped peanuts for extra crunch.