5 from 36 votes
Peanut butter pie
Peanut Butter Pie is a no-bake dessert with a crust made from crushed Nutter Butter cookies mixed with melted butter. Its creamy filling blends cream cheese, peanut butter, powdered sugar, and whipped topping for a light yet rich texture. Chilled for several hours, the pie holds its shape and delivers a sweet, nutty flavor with a cookie crunch base.
Prep Time
15 mins
Total Time
4 hrs 15 mins
Servings:
12
servings
Calories:
365 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 24 cookies Nutter Butter brand
- 1/3 cup butter melted, unsalted
- 1 package cream cheese (8 ounces), softened
- 3/4 cup peanut butter creamy
- 1/2 cup powdered sugar
- 8 ounces Cool Whip thawed (make Homemade)
Instructions
- Add the Nutter Butter Cookies to your food processor until they are crushed to a fine crumb, then add in the butter and mix well.
- Press into the bottom of a springform pan and up the sides about an inch.
- Add the cream cheese and peanut butter to your stand mixer on medium speed for 1-2 minutes until light and fluffy.
- Add in the powdered sugar and beat for 15 seconds then add in the in the cool whip on the lowest setting until smooth.
- Add the filling into the springform pan carefully (so you don't ruin the crust) and spread it out evenly, then refrigerate for at least 4 hours.
Cup of Yum
Nutrition Information
Calories
365kcal
(18%)
Carbohydrates
31g
(10%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Cholesterol
37mg
(12%)
Sodium
259mg
(11%)
Potassium
203mg
(4%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
445IU
(9%)
Calcium
53mg
(5%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 37mg | 12% |
| Sodium | 259mg | 11% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 445IU | 9% |
| Calcium | 53mg | 5% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.