Servings: 8
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 45 minutes
Creamy Peanut Butter Pie
A Decadent Peanut Butter Dream
This creamy peanut butter pie is a perfect marriage of sweet and salty flavors. The pie begins with a crust made from buttery Nutter Butter cookies, adding a nostalgic cookie crunch that complements the silky peanut butter filling. Each bite is like enjoying a spoonful of peanut butter blended with fluffy whipped cream—pure indulgence.
The Rich Filling
The filling is smooth, creamy, and slightly tangy from cream cheese, which balances the sweetness of the confectioner’s sugar. Whipped cream is folded in to lighten the texture, making the pie airy yet rich. After a quick chill, the flavors meld into a decadent harmony that feels as elegant as comforting.
Whipped Cream Bliss
A cloud of whipped cream crowns the pie, adding a cool sweetness that plays against the salty peanut butter notes. It doesn’t just make the pie look beautiful—it enhances every forkful with a dreamy, melt-in-your-mouth finish.
The Crunch Factor
The finishing touch is a sprinkle of toasted, salted peanuts across the top. They add a burst of crunch and a pop of salt that offsets the creamy sweetness, giving the pie its perfectly balanced flavor profile.
The Magic of Nutter Butters
Nutter Butter cookies have been an American favorite since 1969, beloved for their distinctive peanut shape and double layer of peanut butter creme. Using them as the foundation of this pie brings both flavor and nostalgia. Their nutty richness intensifies the overall peanut butter experience, transforming this pie into a true peanut lover’s dream.
Make Ahead Convenience
This pie is ideal for entertaining, as it can be prepared a day in advance and kept chilled until serving. It’s one of those desserts that tastes even better after resting overnight—if you can resist diving in right away.
Ingredients:
8 ounces peanut butter sandwich cookies, such as Nutter Butters
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup peanut butter, creamy
4 ounces cream cheese, at room temperature
1/2 cup confectioner’s sugar, plus 2 tablespoons
1 3/4 cups heavy cream (divided)
1 teaspoon vanilla extract
1/4 cup salted roasted peanuts, coarsely chopped
Instructions:
In a food processor, pulse the cookies with 1/4 teaspoon of salt until finely ground. Scrape the cookies into a 9-inch pie plate.
Stir in the melted butter, 1/2 tablespoon at a time, until the crumbs are the texture of wet sand; you may not need to use all of the butter. Using your fingers, press the crumbs evenly over the bottom and up the side of the pie plate.
Freeze the crust for 15 minutes.
Preheat the oven to 350°F.
Bake the crust for about 10 minutes, until lightly golden. Let cool on a rack.
In a medium bowl, combine the peanut butter with the cream cheese, 1/2 cup of confectioner’s sugar and 1/4 teaspoon of salt and mix until thoroughly blended.
In a standing mixer, whip 3/4 cup of the heavy cream until stiff.
Whisk the whipped cream into the peanut butter mixture.
Spread the peanut butter filling in the crust in an even layer. Refrigerate until chilled, about 30 minutes.
In the same whipped-cream standing mixer, whip the remaining 1 cup of heavy cream and 2 tablespoons of sugar with the vanilla until stiff.
Spread the whipped cream over the pie. Sprinkle the pie with the chopped peanuts, cut into slices and serve.
This is my idea of decadent flavors. The crust is full of butter-enriched MutterButter cookies that combined with the peanut butter-whipped cream filling creates a peanut butter explosion. The sweetness of the whipped cream topping adds to the creamy texture. It’s like eating a scoop of peanut butter and a scoop of whipped cream together. The toasted peanuts on top gives the pie a bit more crunch factor and the salt offsets the sweetness (just a bit).
MAKE AHEAD: The peanut butter pie can be prepared through Step 3 and refrigerated, covered, overnight.
