Creamy Nutter Butter Peanut Butter Pie With Caramel Drizzle

Why You’ll Love This Recipe

I like this recipe because it’s simple to put together but feels like a bakery-level dessert. The Nutter Butter crust gives it a nostalgic twist, the filling is smooth and fluffy, and the caramel drizzle makes it look elegant. It’s the perfect pie for holidays, parties, or anytime I want to impress without baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 24 Nutter Butter cookies, finely crushed

• 5 tablespoons unsalted butter, melted

For the filling:

• 8 oz cream cheese, softened

• 1 cup creamy peanut butter

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 ½ cups heavy whipping cream (or 8 oz whipped topping)

For topping:

• ¼ cup caramel sauce (for drizzling)

• Extra Nutter Butter cookie crumbs or chopped peanuts (optional garnish)

Directions

1. I start by mixing the crushed Nutter Butter cookies with melted butter and pressing the mixture firmly into the bottom of a 9-inch pie dish. I chill the crust in the refrigerator while I make the filling.

2. In a large bowl, I beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth and creamy.

3. In another bowl, I whip the heavy cream until soft peaks form (or I use whipped topping for convenience).

4. I gently fold the whipped cream into the peanut butter mixture until light and fluffy.

5. I spread the filling evenly over the chilled crust, smoothing the top.

6. I drizzle caramel sauce over the top and sprinkle extra cookie crumbs or peanuts if I want a little crunch.

7. I refrigerate the pie for at least 4 hours, or overnight, until set.

Servings and timing

This pie serves 8–10 slices. It takes about 20 minutes to prepare, plus at least 4 hours of chilling time before serving.

Variations

Sometimes I drizzle chocolate sauce along with caramel for a peanut butter-caramel-chocolate combo. I also like topping it with whipped cream swirls and halved Nutter Butter cookies for a pretty presentation. For a salted twist, I sprinkle flaky sea salt over the caramel drizzle.

storage/reheating

I store the pie in the refrigerator, covered, for up to 4 days. For longer storage, I freeze it tightly wrapped for up to 2 months and thaw it overnight in the fridge before serving.

FAQs

Can I use Oreo cookies instead of Nutter Butters for the crust?

Yes, Oreos work well too, but Nutter Butters give the pie a stronger peanut butter flavor.

Do I have to use heavy cream?

No, I can use store-bought whipped topping if I want to save time.

Can I make this pie ahead of time?

Yes, I actually like making it the night before so it chills and sets perfectly.

Can I use chunky peanut butter?

Yes, I can, but the filling will have a bit of crunch instead of being completely smooth.

Is this pie overly sweet?

It’s sweet but balanced by the cream cheese and peanut butter. If I want it less sweet, I reduce the powdered sugar slightly.

Conclusion

This creamy Nutter Butter peanut butter pie with caramel drizzle is a dessert I love making when I want something rich, smooth, and irresistible. The peanut butter filling is fluffy and decadent, the crust has a nutty crunch, and the caramel drizzle makes it feel like a special occasion treat. It’s an easy crowd-pleaser that always disappears fast.