No Bake Peanut Butter Pie Recipe
Love peanut butter? Then you’ll flip for this No Bake Peanut Butter Pie! A Nutter Butter crust is filled with fluffy cream cheese peanut butter filling for double the peanut butter deliciousness.
Servings: 8 servings
Ingredients
For the Crust
- 16 ounce package Nutter Butter cookies
- 5 Tablespoons unsalted butter, melted
For the Pie Filling
- 8 ounce cream cheese, softened
- 14 ounce can of sweetened condensed milk
- 1 cup creamy peanut butter
- 8 ounce Cool Whip, thawed
For the Topping
- 4 ounce Cool Whip, thawed, optional
Instructions
- Begin by making the pie crust. In a food processor, pulse the Nutter Butter cookies for several minutes until crumbs. Add in melted butter and pulse until combined.
- Press crumbs into the bottom (and sides) of a 9-inch pie plate. Set aside while you make the peanut butter filling.
- Using a stand mixer with whisk attachment (or a hand mixer), beat cream cheese with sweetened condensed milk and peanut butter. Blend for several minutes until fully combined.
- Fold in the 8 ounce container of Cool Whip. Pour into prepared pie crust.
- Using a piping bag with tip of choice, pipe the remaining Cool Whip onto the edges of the pie. Or, make it easier and spread the Cool Whip over the top.
- Refrigerate pie for 4 hours. Slice and serve.
Notes
- Use a shelf stable peanut butter, like Jif or Skippy, with no layer of oil like most natural peanut butters have on top.
- If desired, use my stabilized whipped cream in place of the Cool Whip.
- Store pie, covered with plastic wrap, in the refrigerator for up to 4 days.
- Freeze pie in an airtight container for up to 3 months. Thaw in refrigerator overnight.
Nutrition
Serving: 1slice | Calories: 418kcal | Carbohydrates: 19g | Protein: 10g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 259mg | Potassium: 267mg | Fiber: 2g | Sugar: 11g | Vitamin A: 674IU | Calcium: 91mg | Iron: 1mg
