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Close-up of a slice of Nutter Butter Pie with whipped cream, chocolate drizzle, and cookie toppings on a white plate.

Creamy No-Bake Nutter Butter Pie

Indulge in the ultimate peanut butter dream with this effortlessly delicious, no-bake pie featuring a crunchy Nutter Butter crust and a rich, creamy peanut butter filling. Perfect for a quick dessert that's big on flavor!
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 20 Nutter Butter cookies approximately 1 package, crushed
  • 1/2 cup unsalted butter melted
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 1 (8 oz) container frozen whipped topping thawed, e.g., Cool Whip
  • 5-6 Nutter Butter cookies coarsely crushed, for garnish
  • 2 tbsp creamy peanut butter melted, for drizzle
  • 2 tbsp chocolate syrup for drizzle

Equipment

  • 9-inch pie dish
  • Food processor (optional, or zip-top bag and rolling pin)
  • Large mixing bowl
  • Electric mixer (handheld or stand mixer)
  • Rubber Spatula
  • Measuring cups and spoons

Method
 

Prepare the Crust
  1. Crush 20 Nutter Butter cookies finely using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  2. In a medium bowl, combine the crushed cookies with the melted butter. Mix until well combined and crumbly.
  3. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a glass or your fingers to compact it.
  4. Place the pie crust in the refrigerator to chill while preparing the filling (at least 15 minutes).
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes.
  2. Add the powdered sugar and beat until well combined and fluffy, scraping down the sides of the bowl as needed.
  3. Add the creamy peanut butter and vanilla extract. Beat until fully incorporated and smooth.
  4. Gently fold in the thawed whipped topping using a rubber spatula until no streaks remain and the mixture is light and uniform. Do not overmix.
Assemble and Chill
  1. Spoon the peanut butter filling into the chilled Nutter Butter crust, spreading it evenly with a spatula.
  2. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
Garnish and Serve
  1. Before serving, garnish the pie with coarsely crushed Nutter Butter cookies.
  2. For an extra touch, melt 2 tablespoons of peanut butter in the microwave for 15-20 seconds and drizzle over the pie. Optionally, drizzle with chocolate syrup as well.
  3. Slice and serve cold.

Notes

For best results, allow the pie to chill for at least 6 hours or overnight. This ensures the filling is firm and easy to slice.
Store leftover pie covered in the refrigerator for up to 3-4 days.
Ensure cream cheese is truly softened to room temperature for a lump-free filling.
Do not overmix the whipped topping into the filling; gentle folding keeps it light and airy.