Chocolate Peanut Nutter Butter Pie
Indulge in the ultimate no-bake dessert with this rich and creamy Chocolate Peanut Nutter Butter Pie. Featuring a buttery Nutter Butter cookie crust, a luscious peanut butter-cream cheese filling, and a silky chocolate ganache topping, this decadent treat is a peanut butter lover's dream come true. Each bite is a perfect blend of sweet, salty, and crunchy, with optional crushed peanuts adding an extra layer of texture. Ready in just 30 minutes of prep time and requiring no oven, this easy pie is ideal for hot summer days or any occasion that calls for a crowd-pleasing dessert. Perfect for peanut butter fans and chocolate enthusiasts alike, this pie is guaranteed to be the star of your dessert table!
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Recipe Information
Ingredients
- 20 pieces Nutter Butter cookies
- 6 tablespoons unsalted butter
- 8 ounces cream cheese
- 1 cup peanut butter
- 1 cup powdered sugar
- 1.5 cups heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup crushed peanuts (optional, for garnish)
Instructions
Prepare the crust: Place the Nutter Butter cookies in a food processor and pulse until finely crushed. Alternatively, place them in a sealed zip-top bag and crush with a rolling pin.
Melt the butter in the microwave or on the stovetop, then mix with the crushed cookies until evenly combined.
Press the mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust. Place in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, use an electric mixer to beat the cream cheese and peanut butter together until smooth and creamy.
Add the powdered sugar, vanilla extract, and salt to the mixture and continue to beat until fully incorporated.
In a separate bowl, whip 1 cup of the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
Spoon the filling into the prepared crust, smoothing the top with a spatula. Place the pie in the refrigerator to set for at least 2 hours.
Make the chocolate ganache: Heat the remaining 1/2 cup of heavy whipping cream in a small saucepan over medium heat until it just starts to simmer (do not boil).
Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let stand for 2 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly, then pour it over the chilled peanut butter filling, spreading it evenly with a spatula.
Optional: Sprinkle crushed peanuts over the top for garnish.
Return the pie to the refrigerator to chill for at least 1 more hour, or until the ganache is set.
Slice and serve cold. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 445 mg | 19% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 41.8 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 309 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
