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Directions
- Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the crushed Nutter Butter cookies with melted butter until well combined.
- Press the mixture into the bottom and sides of a 9-inch pie dish to form the crust.
- Bake for 8–10 minutes, then let it cool completely.
- Make the Filling
- In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
- Add the peanut butter and vanilla extract; mix until fully incorporated.
- Gently fold the whipped cream into the peanut butter mixture until smooth and creamy.
- Assemble the Pie
- Pour the filling into the cooled crust and spread it evenly.
- Sprinkle crushed Nutter Butter cookies over the top.
- If desired, drizzle melted chocolate over the surface for decoration.
- Chill and Serve
- Refrigerate the pie for at least 4 hours or until set.
- Serve chilled and enjoy!
Variations
- Chocolate Crust
- Use a chocolate cookie crust (like Oreos) instead of Nutter Butter cookies for a chocolate-peanut butter twist.
- Crunchy Peanut Butter
- Substitute creamy peanut butter with crunchy peanut butter for added texture.
- Layered Pie
- Add a layer of chocolate ganache or caramel between the crust and filling for extra richness.
- Mini Pies
- Make individual-sized pies using muffin tins or small tart pans.
Tips
- Room Temperature Ingredients: Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Whipped Cream: Use freshly whipped cream for the best texture, or substitute with whipped topping for convenience.
- Storage: Store the pie in the refrigerator for up to 3–4 days.
- Freezing Option: Freeze the pie for a firmer texture, perfect for hot days. Allow to sit at room temperature for 10–15 minutes before slicing.
- Decoration: Add a dollop of whipped cream or a whole Nutter Butter cookie on each slice for presentation.
