No-Bake Peanut Butter Pie Recipe
Creamy and rich no-bake peanut butter pie has a nutter butter crust, peanut butter filling, and nutty topping. It's perfect for any time of the year!
For the crust:
- 16 oz. Nutter Butter cookies divided
- 5 tbsp. unsalted butter melted
- 1/8 tsp. coarse kosher sea salt
For the filling:
- 1 1/4 c. creamy peanut butter
- 8 oz. 1 block cream cheese, softened
- 1 1/4 c. powdered sugar
- 1 1/2 c. heavy cream
- 2 tsp. vanilla extract
For the topping:
- Whipped cream
- Reserved crushed nutter butters
- Chopped roasted peanuts
- Melted peanut butter caramel sauce or hot fudge sauce
In a food processor (or a large ziploc bag with a rolling pin) crush Nutter Butter cookies (filling intact) until fine crumbs form. Add butter and salt, pulse or mix to combine. Remove 1/2 cup and set aside.
Press moistened crumbs into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling.
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat peanut butter and cream cheese until smooth, about 2 minutes. With mixing speed on low, gradually add the powdered sugar. Mix until combined.
In the bowl of a stand mixer or a large mixing bowl, combine the heavy cream and vanilla. Beat until stiff peaks form. Gently mix into the peanut butter cream cheese mixture until no streaks remain.
Pour into the prepared pie crust and spread into a smooth, even layer. Top with reserved crumbs, chopped peanuts and whipped cream, if desired. Chill for at least two hours, or overnight.
Slice and serve with a melted peanut butter, caramel, or hot fudge drizzle.
Calories: 545kcal | Carbohydrates: 37g | Protein: 10g | Fat: 42g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 247mg | Potassium: 254mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1011IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg