Description

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

Preheat your oven to 350°F.
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.
Combine the cookie crumbs with melted butter and mix until fully coated.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish.
Bake the crust for 11–12 minutes, then let it cool completely.
In a large bowl, beat cream cheese, marshmallow fluff, and peanut butter with a hand mixer until smooth and creamy.
Fold in 1 1/2 cups of Cool Whip along with the crushed cookies.
Spread the filling evenly into the cooled crust.
Top the pie with the remaining Cool Whip, smoothing it across the surface.
Refrigerate for at least 2 hours to allow the pie to fully set.
Before serving, drizzle warmed peanut butter on top and slice.

Notes

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.