Nutter Butter Peanut Butter Pie (No Bake)

Christmas approaches. I am baking: sugar cookies, peanut butter cookies, snickerdoodles, and a pecan pie for Mama. The kitchen smells like butter and sugar. Zaria insists on decorating every cookie, which means every cookie has approximately one pound of sprinkles. Aiden eats raw dough when he thinks I am not looking. I am always looking.

With the oven cycling through batch after batch of sugar cookies and snickerdoodles—and Mama’s pecan pie still waiting its turn—I needed a dessert that could hold its own at the holiday table without competing for oven space. A no-bake Nutter Butter Peanut Butter Pie was the answer: it comes together fast, it tastes like the inside of a peanut butter cookie, and frankly, it gives Aiden something legitimate to taste instead of raw snickerdoodle dough. Zaria was thrilled to crush the Nutter Butters. She also added sprinkles. Of course she did.

Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 4 hours 20 minutes (includes chilling) | Servings: 10

Ingredients

36 Nutter Butter cookies, divided
5 tablespoons unsalted butter, melted
8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
8 oz whipped topping (such as Cool Whip), thawed, divided
1/4 cup mini chocolate chips, for garnish
2 tablespoons hot fudge sauce, for drizzle (optional)

Instructions

Make the crust. Place 26 Nutter Butter cookies in a food processor and pulse into fine crumbs. Add melted butter and pulse until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch pie dish. Set aside.
Beat the filling. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Add peanut butter, powdered sugar, and vanilla extract. Beat until fully combined and creamy.
Fold in whipped topping. Gently fold in 6 oz (about 3/4) of the whipped topping into the peanut butter mixture until just combined—do not overmix.
Fill the crust. Spoon the peanut butter filling into the prepared Nutter Butter crust and spread into an even layer with a spatula.
Top and decorate. Spread or dollop the remaining whipped topping over the filling. Crush or halve the remaining 10 Nutter Butter cookies and arrange them decoratively on top. Sprinkle with mini chocolate chips and drizzle with hot fudge if desired.
Chill. Refrigerate the pie for at least 4 hours, or overnight, until set and firm enough to slice cleanly.
Serve. Slice with a sharp knife wiped clean between cuts. Keep leftovers covered and refrigerated for up to 4 days.

Nutrition (per serving)

Nutter Butter Peanut Butter Pie (No Bake) — The Pie That Saved My Sanity on Cookie Day