Ingredients
Cookie Crust
2½ cups finely crushed Nutter Butter cookies (about 28 cookies)
½ cup unsalted butter, melted
2 tablespoons granulated sugar
Pinch of fine saltFilling
16 oz (450 g) full-fat cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1½ cups whipped topping, thawedPeanut Butter Drizzle
½ cup creamy peanut butter
2 tablespoons heavy creamDecoration
Crushed Nutter Butter cookies
Mini peanut butter cups
Chocolate curls
Whipped cream rosettes
Extra peanut butter drizzleInstructions
1
Finely crush the Nutter Butter cookies using a food processor until they resemble fine sand.
2
Mix the cookie crumbs with the melted butter, sugar, and salt until every crumb is evenly coated.
3
Press the mixture firmly into the bottom and sides of a 9-inch pie pan using the bottom of a measuring cup.
Refrigerate for 20 minutes.
4
Beat the softened cream cheese for about 3 minutes until completely smooth and free of lumps.
5
Add the peanut butter.
Mix until smooth.
6
Gradually add the powdered sugar.
Mix again.
7
Stir in the vanilla extract.
8
Fold the whipped topping into the peanut butter mixture using a rubber spatula.
Do not overmix.
9
Spread the filling evenly inside the chilled crust.
Smooth the top using an offset spatula.
10
Microwave the peanut butter for 15 seconds.
Mix with the heavy cream until silky.
11
Drizzle generously over the pie.
12
Decorate with
- crushed cookies
- mini peanut butter cups
- chocolate curls
- whipped cream rosettes
- more peanut butter drizzle
13
Cover loosely.
Refrigerate at least 6 hours.
For best texture, chill overnight.
14
Slice using a warm knife.
Serve cold.
Notes
Use full-fat cream cheese for the richest texture.
Natural peanut butter is not recommended because it separates.
Adding sugar and a pinch of salt to the crust creates a firmer slice.
For clean slices, dip the knife into hot water and wipe dry before each cut.
For the smoothest drizzle, microwave the peanut butter for about 15 seconds before mixing with the cream.
The pie tastes even better after chilling overnight.
Store leftovers covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 2 months.
- Prep Time: 25 Minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian