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Nutter Butter Cream Pie with Whipped Peanut Butter Filling: A Dreamy, Decadent Dessert
If you’re a fan of peanut butter and creamy desserts, look no further than the Nutter Butter Cream Pie with Whipped Peanut Butter Filling. This indulgent dessert combines the rich, nutty flavor of peanut butter with the smooth texture of whipped cream, all nestled inside a crunchy Nutter Butter cookie crust. It’s a no-bake delight that’s as easy to make as it is delicious!
Perfect for any occasion, from holiday dinners to casual family gatherings, this pie will satisfy both peanut butter lovers and anyone with a sweet tooth. Here’s how to make this irresistible treat!
Ingredients:
For the Nutter Butter crust:
- 24 Nutter Butter cookies (or other peanut butter sandwich cookies)
- 1/4 cup butter, melted
- 2 tablespoons granulated sugar (optional, for extra sweetness)
For the peanut butter filling:
- 1 cup creamy peanut butter
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup heavy cream (for whipped topping)
- 2 tablespoons powdered sugar
- 1/4 cup Nutter Butter crumbs (from leftover cookies)
Directions:
1. Make the Nutter Butter Crust:
Start by preparing the crust. In a food processor, pulse the Nutter Butter cookies into fine crumbs. If you don’t have a food processor, you can place the cookies in a plastic bag and crush them with a rolling pin. Once you have the crumbs, transfer them to a mixing bowl.
Add the melted butter and granulated sugar (if desired). Stir until everything is combined and the crumbs are coated in butter. Press this mixture into the bottom and sides of a 9-inch pie dish to form the crust. Use the back of a spoon or your fingers to press it down evenly. Place the crust in the refrigerator to set while you prepare the filling.
2. Prepare the Whipped Peanut Butter Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Add the peanut butter and powdered sugar, and continue to beat until the mixture is creamy and well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. This can take a few minutes with a hand mixer or stand mixer. Once the whipped cream is ready, gently fold it into the peanut butter mixture, being careful not to deflate the whipped cream. Add vanilla extract and stir until everything is well combined.
3. Assemble the Pie:
Take the prepared Nutter Butter crust from the refrigerator. Spoon the whipped peanut butter filling into the crust and smooth it out with a spatula. Spread it evenly across the crust, making sure there are no gaps.
4. Prepare the Whipped Cream Topping:
In a small bowl, beat the heavy cream with the powdered sugar until stiff peaks form. Spread this whipped cream on top of the peanut butter filling, covering it completely for a fluffy, creamy topping.
5. Garnish and Chill:
Finally, sprinkle the top of the pie with Nutter Butter crumbs for a bit of crunch and extra flavor. You can also garnish with whole cookies or a drizzle of chocolate syrup for an extra special touch.
Place the pie in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set. The longer it sits, the better the flavor and texture!
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