Nutter Butter Pie Recipe

If you love creamy, rich, peanut buttery desserts, this Nutter Butter Pie is an absolute must-try. It features a buttery Nutter Butter cookie crust, a silky peanut butter and marshmallow filling, and a fluffy Cool Whip topping. This easy pie comes together quickly and is perfect for parties, holidays, or anytime you need a crowd-pleasing dessert. With just a few simple ingredients and minimal prep time, this Nutter Butter Pie delivers big flavor with very little effort. Whether you’re feeding a crowd or satisfying a peanut butter craving, this recipe guarantees smooth, sweet, melt-in-your-mouth perfection in every slice.

Ingredients

Crust
• 24 Nutter Butter cookies
• 6 tablespoons salted butter, melted

Filling
• 8 ounces cream cheese
• 1 cup Marshmallow Fluff or Creme
• 1/3 cup creamy peanut butter
• 3 cups Cool Whip, divided
• 12 Nutter Butter cookies, crushed

Topping
• 1/4 cup peanut butter, warmed in the microwave

Instructions

1. Preheat your oven to 350°F.
2. Place 24 Nutter Butter cookies in a food processor and blend into fine crumbs. If you don’t have a food processor, crush them inside a zip-top bag using a rolling pin.
3. Combine the cookie crumbs with melted butter and mix until fully coated.
4. Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
5. Bake the crust for 11–12 minutes, then let it cool completely.
6. In a large bowl, beat cream cheese, marshmallow fluff, and peanut butter with a hand mixer until smooth and creamy.
7. Fold in 1 1/2 cups of Cool Whip along with the crushed cookies.
8. Spread the filling evenly into the cooled crust.
9. Top the pie with the remaining Cool Whip, smoothing it across the surface.
10. Refrigerate for at least 2 hours to allow the pie to fully set.
11. Before serving, drizzle warmed peanut butter on top and slice.

Serving Tips

• Chill the pie for at least 2 hours for the cleanest slices.
• Warm the peanut butter topping slightly before drizzling to make it smoother.
• For extra texture, garnish each slice with chopped peanuts or crushed Nutter Butter cookies.
• Serve with a dollop of whipped cream for added creaminess.
• Pair with a cold glass of milk or coffee to balance the sweetness.

Storage Tips

• Refrigerator: Store covered in the fridge for up to 4 days.
• Freezer: Freeze the pie (without peanut butter drizzle) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.
• Make Ahead: Assemble the pie 24 hours ahead for the best flavor and texture.

Variations

1. Chocolate Peanut Butter Pie
   Add 1/4 cup cocoa powder to the filling and drizzle melted chocolate on top.
2. Nutter Butter Banana Pie
   Layer sliced bananas on the crust before adding the filling for a peanut-butter-banana twist.
3. Nutella Nutter Butter Pie
   Swirl 1/3 cup Nutella into the filling and drizzle more Nutella on top.
4. Oreo Nutter Butter Pie
   Swap half the Nutter Butter crumbs in the filling with crushed Oreos for a cookies-and-cream blend.
5. Salted Caramel Nutter Butter Pie
   Drizzle salted caramel inside the crust before adding the filling and again over the top.
6. Pumpkin Peanut Butter Pie
   Mix 1/2 cup pumpkin puree and 1 teaspoon pumpkin spice into the filling for a fall-inspired pie.
7. Nutter Butter Cheesecake Pie
   Increase cream cheese to 12 ounces for a thicker, cheesecake-like texture.
8. Pretzel Crust Version
   Replace the Nutter Butter crust with crushed pretzels for a sweet-salty crunch.
9. Crunchy Peanut Butter Pie
   Use crunchy peanut butter and fold in 1/4 cup chopped peanuts for added crunch.
10. Chocolate Chip Peanut Butter Pie
    Fold 1/2 cup mini chocolate chips into the filling.
11. Frozen Nutter Butter Pie
    Freeze the pie completely and serve as a frozen dessert on hot days.
12. S’mores Nutter Butter Pie
    Add 1/2 cup mini marshmallows and drizzle melted chocolate before chilling.
13. Strawberry Peanut Butter Pie
    Add a layer of sliced strawberries between the crust and filling.
14. Double Cookie Pie
    Fold in both crushed Nutter Butters and crushed chocolate chip cookies into the filling.
15. Mocha Nutter Butter Pie
    Add 1 teaspoon instant espresso powder to the filling for a coffee-infused flavor.

FAQs

Can I add more peanut butter?
Yes, but adding too much can make the filling dense. Add no more than an extra 2 tablespoons.

Can I use homemade whipped cream instead of Cool Whip?
Yes, but stabilize it with a little powdered sugar so the pie doesn’t collapse.

Can I make this pie without baking the crust?
You can skip baking, but baking helps firm the crust and improves flavor.

Can I use natural peanut butter?
Traditional creamy peanut butter works best because natural peanut butter can separate.

Can I use a store-bought graham cracker crust?
Yes, though you’ll lose the signature Nutter Butter flavor.

Can I make this pie ahead of time?
Absolutely—up to 24 hours ahead is ideal.

Can I reduce the sweetness?
Use less marshmallow fluff or choose unsweetened whipped cream.

Can I freeze leftovers?
Yes, freeze slices individually for quick treats.

What can I use instead of Marshmallow Fluff?
Use whipped cream cheese or vanilla pudding for a different texture.

My filling is too soft—what happened?
It may need more chilling time. Also be sure the cream cheese is fully whipped.

This Nutter Butter Pie is the perfect combination of creamy, crunchy, sweet, and salty flavors. With its easy prep and rich peanut butter taste, it’s an ideal dessert for busy days, special gatherings, or when you simply want something indulgent without a lot of work. Every bite delivers nostalgic cookie flavor layered with smooth, airy filling, making this pie a guaranteed favorite for any peanut butter lover.

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