Creamy Nutter Butter Peanut Butter Pie With Caramel Drizzle
A rich peanut butter pie with a Nutter Butter crust and silky caramel topping—decadent, creamy, and irresistible.
- Prep Time: 20 minutes
- Cook Time: 4 hours 20 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert, No-Bake
- Method: No-Bake / Refrigerator
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
24 Nutter Butter cookies, finely crushed
5 tbsp unsalted butter, melted
For the Filling:
8 oz cream cheese, softened
1 cup creamy peanut butter
¾ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks (or 1½ cups whipped topping)
For the Caramel Drizzle:
⅓ cup caramel sauce (store-bought or homemade)
Pinch of flaky sea salt (optional)
Instructions
Make the Crust:
In a bowl, combine finely crushed Nutter Butter cookies and melted butter. Stir until well combined.
Press into the bottom and sides of a 9-inch pie dish. Chill in the fridge for at least 30 minutes while you prepare the filling.
Prepare the Filling:
In a large mixing bowl, beat cream cheese and peanut butter until smooth and fluffy.
Add powdered sugar and vanilla extract. Mix until fully incorporated.
Gently fold in whipped cream or whipped topping until the mixture is light and creamy.
Assemble the Pie:
Spoon the filling into the chilled crust. Smooth the top with a spatula.
Drizzle with caramel sauce and sprinkle with flaky salt if using.
Chill:
Refrigerate the pie for at least 4 hours (or overnight) to set before slicing.
Serve:
Slice and serve chilled with extra caramel drizzle or crushed cookies on top if desired.
Notes
For a chocolate twist, drizzle with melted chocolate or use a chocolate cookie crust.
Lighten it up with reduced-fat cream cheese and whipped topping.
Pie can be made up to 2 days in advance and stored in the fridge.
Freezer-friendly: freeze for a frozen treat and let thaw 10 minutes before serving.
