Description
This rich and creamy no-bake peanut butter pie features a buttery Nutter Butter cookie crust, a smooth peanut butter-cream cheese filling, and hot fudge and whipped topping. It’s perfect for gatherings, potlucks, or when you’re craving a nostalgic dessert with modern flair.
Ingredients
For the Crust:
24–36 Nutter Butter cookies (for thickness preference)
4–5 tbsp unsalted butter, melted
For the Filling:
8 oz cream cheese, softened
1¾ cups powdered sugar, sifted
1 cup creamy peanut butter (avoid natural)
1 container (8 oz) Cool Whip, thawed
¾ cup chopped Reese’s or Reese’s Pieces
For the Topping:
Chocolate fudge sauce, warmed
Crushed Nutter Butter cookies or Reese’s for garnish
Instructions
Make the Crust: Crush the Nutter Butter cookies using a food processor or by hand. Mix the crumbs with the melted butter until they resemble wet sand. Press evenly into a 9-inch pie plate. Freeze for 15 minutes.
Prepare the Filling: In a large bowl, beat softened cream cheese for 2 minutes. Gradually add powdered sugar and beat until smooth. Mix in peanut butter and fold in chopped Reese’s. Gently fold in Cool Whip.
Assemble the Pie: Spread a thin layer of chocolate fudge over the chilled crust. Pour and smooth the peanut butter filling over the fudge. Top with remaining Cool Whip or decorative piping.
Chill: For firm slices, freeze the pie for at least 3 hours or refrigerate for 4 hours for a creamier texture.
Serve: Drizzle with more fudge and garnish with crushed cookies before serving.
Notes
Use a chilled mixing bowl to keep Cool Whip airy.
Do not use natural peanut butter; it causes a grainy filling.
Gluten-free variation: use GF sandwich cookies and check the fudge label.
Store covered in the fridge for up to 4 days or freeze for up to 4 months.
- Prep Time: 20 minutes
- Cook Time: None (no-bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Keywords: Nutter Butter Pie, no-bake peanut butter dessert, peanut butter pie, Reese’s pie, easy dessert, Cool Whip pie, cookie crust dessert