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Nutter Butter Pie!!!


My kids love this Nutter Butter Pie so much. I’m sure that yours will too! It is simply the best! Serve this for dessert, and I promise you that they would want more so make sure to bake for everyone! Have a blessed day, friends, and I hope you are all well today.

This no-bake nutter butter pie is going to become a regular for every occasion! A sweet, crunchy nutter butter crust topped with a tangy, creamy filling – is there anything more delicious?

Pie is one of my favorite desserts, especially when it involves peanuts! And this nutter butter pie delivers delicious peanut flavor and a tasty mix of crunchy and creamy in every bite.

What I love about this nutter butter dessert (besides the fact that it tastes ah-amzing) is that it requires no time at all and calls only for a handful of ingredients.

The crust is just butter and nutter butter cookies, and the filling consists of 4 basic ingredients. Then the whole thing is finished with whipped cream and, you guessed it, even more nutter butter cookies!

The recipe comes together in about 20 minutes, and then sets up in the fridge for a few hours. Perfect for a quick, chilled dessert!

It’s a great treat for any time of year! Whether you want an impressive pie for your Thanksgiving spread, or it’s the middle of summer and there’s no way you’re turning on the oven.

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6 tbsp butter, melted
1 16-ounces package Nutter Butter bars, crushed and divided


1 ¼ c creamy peanut butter, divided
1 c frozen whipped cream topping, thawed, or whipped cream (plus extra for topping)
¾ c granulated sugar
8 ounces cream cheese, softened


Put the cookies into a food processor, then pulse until they turn into crumbs.

Remove ½ cup of the crumbs, then set aside.

Transfer the rest of the cookie crumbs into a medium mixing bowl.

Add melted butter and beat until well blended.

Apply cooking spray in a 9-inch pie pan.

Transfer the mixture into the prepared pan and press it evenly to the sides and bottom.

In a large mixing bowl, add cream cheese, 1 cup of peanut butter, and sugar. Use an electric mixer to beat the mixture until well blended.

Add the frozen whipped cream, then beat until just blended.

Transfer the filling into the pie crust and spread it evenly.

Add a layer of whipped cream over the filling and spread it evenly as well.

Put the rest of the butter inside the microwave and heat until melted.

Add the melted butter on top of the pie and spread it evenly.

Add dollops of whipped topping and the reserved cookie crumbs over the butter layer.

Place it inside the fridge to chill for about 6 hours.

Serve cold and enjoy!

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