Nutter Butter No-Bake Peanut Butter Pie recipe
Creamy, rich, peanut butter pie with a Nutter Butter cookie crust! This Nutter Butter Peanut Butter Pie recipe is fast & easy! Ready in minutes!
Servings 8 -10 servings
Ingredients
For crust:
- 24 Nutter Butter cookies slightly less than a 16 oz. package, crushed into fine crumbs
- 2 tbsp. sugar
- 6 tbsp. unsalted butter melted
For pie:
- 3/4 c. creamy peanut butter
- 4 oz. reduced-fat cream cheese softened
- 1 c. powdered sugar
- 1 - 8 oz. container whipped topping thawed
- peanut butter buttercream optional garnish
Instructions
For crust:
- In a medium bowl, combine cookie crumbs, sugar, and melted butter.
- Press into the bottom of a 9-inch pie plate.
- Bake at 350 degrees for 9-10 minutes, or until crust is set.
- Cool completely.
For pie:
- In a large mixing bowl, combine peanut butter, cream cheese, powdered sugar, and about half the whipped topping (eyeball it).
- Beat until smooth.
- Fold in the remaining whipped topping.
- Spread evenly over the pie crust.
- Refrigerate until thoroughly chilled, about 1 hour.
- Cut and serve. Store in refrigerator.
Notes
If desired, pipe peanut butter buttercream around the edges with a star tip. I pretty much always have leftover frosting from recipes, so I just used what I had left from something else, but you don't need to do this - it's strictly for garnish!