• CRUST:
  • 1 16-ounces package Nutter Butter bars, crushed and divided
  • 6 tbsp butter, melted
  • PIE:
  • 8 ounces cream cheese, softened
  • 1 1/4 c. creamy peanut butter, divided
  • 3/4 c. granulated sugar
  • 1 c. frozen whipped cream topping, thawed, or whipped cream (plus extra for topping)


Step 1: Crumble the cookies in a blender or food processor. Alternately, you can put them in a gallon zippered plastic bag. Roll the bag over until you have a fine crumb. Reserve half a cup of the cookie crumbs for later use.

Step 2: Combine the remaining cookie crumbs with melted butter in a medium bowl. Into the bottom of sides of a greased 9-inch pan, press the cookie crumbs and melted butter mixture.

Step 3: Place the cream cheese, a cup of peanut butter, and sugar in a large bowl. Beat using an electric mixer. Then, fold in the frozen whipped topping or whipped cream.

Step 4: Into the pie crust, pour the filling. Add whipped cream on top, spread in a thin layer, and smooth using an offset knife or rubber spatula.

Step 5: Microwave the rest of the peanut butter for at least 30 seconds. Drizzle this on top of the pie.

Step 6: Garnish the pie with dollops of whipped topping and the reserved cookie crumbs around the edges.

Step 7: Place in the fridge to set for at least 6 hours.

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