Creamy, dreamy Nutter Butter Pie with a cookie crust, fluffy peanut butter filling, and whipped cream topping. A no-bake dessert everyone loves!

Scale

For the crust:

1 (16-oz) package Nutter Butter bars, crushed and divided

6 tablespoons butter, melted

For the pie filling:

8 oz cream cheese, softened

1 1/4 cup creamy peanut butter, divided

3/4 cup granulated sugar

1 cup frozen whipped topping, thawed (or whipped cream, plus extra for topping

Prepare the crust:

Crush the entire package of Nutter Butter cookies, setting aside 1/4 cup for garnish.

Combine the remaining crushed cookies with melted butter in a medium mixing bowl.

Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form a crust.

Make the filling:

In a large bowl, beat together cream cheese, 1 cup of the creamy peanut butter, and sugar until smooth and fluffy.

Fold in the thawed whipped topping with a spatula until the mixture is light and fully combined.

Assemble the pie:

Spread the filling evenly over the prepared cookie crust.

Smooth the top with an offset spatula.

Add toppings:

Microwave the remaining 1/4 cup of peanut butter for 15–20 seconds until pourable.

Drizzle the warm peanut butter over the top of the pie in swirls or zigzags.

Sprinkle with the reserved cookie crumbs and add extra dollops or swirls of whipped cream if desired.

Chill the pie:

Refrigerate the pie for at least 6 hours or overnight until it’s set and firm enough to slice.

Make sure the cream cheese is fully softened to avoid lumps in the filling.

Don’t skip the chilling time—this helps the pie set properly for clean slices.

If you prefer a less sweet version, reduce the sugar by 2–3 tablespoons.

Keywords: Nutter Butter Pie, no bake peanut butter pie, peanut butter dessert, cookie crust pie, creamy pie recipe