Description
This Creamy Nutter Butter Peanut Butter Pie with a Smooth Caramel Drizzle is indulgence in every bite. With a buttery cookie crust, velvety peanut butter filling, and a caramel finish, it’s the perfect no-bake dessert.
Ingredients
- Nutter Butter Cookies: 24 cookies (about 300 g)
- Unsalted Butter: 6 tablespoons (85 g), melted
- Cream Cheese: 8 oz (225 g), softened
- Peanut Butter: 1 cup (250 g), creamy
- Powdered Sugar: 1 cup (120 g)
- Heavy Whipping Cream: 1 cup (240 ml), whipped
- Vanilla Extract: 1 teaspoon
- Caramel Sauce: ½ cup (120 ml), for drizzling
- Optional Garnish: Whipped cream, chopped peanuts, or extra Nutter Butter pieces
Instructions
- Preheat Your Equipment: No oven needed! Simply set out a 9-inch pie dish and prepare your workspace.
- Combine Ingredients: In a food processor, crush Nutter Butter cookies into fine crumbs. Mix with melted butter until well combined.
- Prepare Your Cooking Vessel: Press the crumb mixture firmly into the bottom and up the sides of the pie dish. Chill in the fridge while you make the filling.
- Assemble the Dish: In a mixing bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla until smooth. Gently fold in whipped cream until fluffy.
- Cook to Perfection: Spoon filling into the prepared crust, smoothing the top with a spatula.
- Finishing Touches: Chill the pie for at least 4 hours, preferably overnight. Just before serving, drizzle with caramel sauce in a zigzag pattern.
- Serve and Enjoy: Slice into creamy, nutty perfection and garnish with whipped cream or cookie crumbles if desired.
Notes
- Chill the crust for at least 30 minutes before adding filling.
- Whip cream until stiff peaks for a fluffy texture.
- Slice with a warm knife for clean edges.
- A pinch of sea salt on top enhances the caramel drizzle.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 28g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg