Nutter Butter Peanut Butter Pie (No Bake)
User Reviews
5
Nutter Butter Peanut Butter Pie (No Bake)
Description
The Nutter Butter Peanut Butter Pie combines crushed Nutter Butter bars and melted butter to form a textured crust that supports a smooth filling blending cream cheese, peanut butter, sugar, and whipped cream topping for lightness. Topped with a layer of whipped cream, peanut butter drizzle warmed to a pourable consistency, and additional crushed Nutter Butter pieces, the pie balances creamy and crunchy elements with sweet and nutty flavors. Prepared in a springform pan, it requires refrigeration to set, making it a cool, creamy dessert without the need for baking.
The pie’s creamy filling has a silky mouthfeel highlighted by the peanut butter's richness, offset by the buttery cookie crust’s firmness. Chilling allows flavors to meld and the pie to firm up for clean slices. The topping adds visual appeal and an extra layer of peanut flavor and texture. This treat serves well chilled, suitable as a sweet finish for gatherings or as a comforting dessert on warm days.
Care in crushing the Nutter Butter bars ensures some larger pieces remain for topping texture, and gently folding in whipped topping keeps the filling light. Allowing at least six hours of refrigeration enhances sliceability and flavor integration. The recipe uses no baking, making it convenient for those avoiding oven use.
Ingredients
CRUST
- 16 oz Nutter Butter bars crushed (reserving about 1/2 cup for topping, package
- 6 Tbsp unsalted butter melted
PIE
- 8 oz cream cheese softened
- 1 cup peanut butter
- 3/4 cup granulated sugar
- 1 cup Whipped Cream Topping such as Cool Whip, thawed
T0PPING
- 1/4 cup peanut butter
- Whipped Cream Topping additional
- Nutter Butter bars remaining, crushed
Instructions
PREP
- Line an 8 or 9 inch springform pan with parchment and nonstick spray, set aside.
MAKE THE CRUST
- Add package of Nutter Butter bars to food processor and pulse until roughly chopped. Remove about 1/2 cup of the chopped bars and set aside (for the topping).
- Continue pulsing until crumbs form. Remove food processor blades and stir in melted butter. Press into prepared pan in an even layer. Set aside.
MAKE THE FILLING
- In a mixing bowl, add cream cheese, peanut butter and sugar. Beat with hand mixer until evenly combined. Use a rubber spatula to fold in the whipped cream topping.
- Spread mixture on top of the crust in the prepared pan.
MAKE THE TOPPING
- Spread a layer of whipped cream topping on top of the peanut butter layer.
- Place 1/4 cup peanut butter in a microwave-safe bowl and microwave 20-30 seconds. Use a spoon to drizzle over the top of the pie.
- Spread a ring of crushed Nutter Butter bars around the top edge.
- Cover with plastic wrap and refrigerate 6 hours, or overnight, before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 782 kcal
% Daily Value*
| Calories | 782kcal | 39% |
| Carbohydrates | 67g | 22% |
| Protein | 16g | 32% |
| Fat | 53g | 82% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 67mg | 22% |
| Sodium | 581mg | 24% |
| Potassium | 368mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 712IU | 14% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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