Who doesn't love Nutter Butter cookies? They remind me of chocolate fondue and my Aunt Cathy. My mom didn't buy them growing up so I never really knew what I was missing out on. Except when we would go over my aunt's house and on the special occasion when a fondue was involved for a holiday or bonfire, she always had Nutter Butters as one of the dipping tools. And they were my favorite. #inmyeyesyoudonowrong. I don't even think we had fondue that much, but there must have been one glorious time with Nutter Butters, and the rest is history.

This pie really lets them shine through, with most of the flavor and sweetness coming from the cookies themselves. There’s a fluffy (thanks to marshmallow fluff) peanut butter cream cheese filling with Nutter Butters chunks and its all topped with a whipped cream topping and peanut butter drizzle.

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Recipe adapted from Cookies & Cups

Nutter Butter Pie

Ingredients:

For the crust

20 / 280g Nutter Butter cookies
5 Tbsp / 70g butter, melted

For the filling

8 oz / 225g cream cheese, room temperature
1 cup / 85g marshmallow fluff
1/3 cup / 87g creamy peanut butter
1 cup / 237g heavy whipping cream
12 / 168g Nutter Butter cookies, crushed

For the topping

1 cup / 237g heavy whipping cream
2 Tbsp / 16g powdered sugar

For the drizzle

1/4 cup / 65g creamy peanut butter

Directions:

Make the crust

Oven preheated to 350°F / 177°C. Ungreased 9in / 23cm pie dish.

In a food processor, pulse the Nutter Butter cookies until mostly fine crumbs. Add the butter and pulse until thoroughly combined. Press firmly into the bottom and up the sides of the pie dish.
Bake for 10-12 minutes or until edges start to turn golden. Allow to cool completely.

Make the filling

In the bowl of a stand mixer or by hand, beat cream cheese for about one minute. Add marshmallow fluff and peanut butter and beat until smooth. If using a stand mixer, transfer to another bowl and set aside.
In the bowl of a stand mixer fitted with the whisk attachment or with a hand beater, beat heavy whipping cream until stiff peaks form.
Gently fold 1/3 of whipped cream into the cream cheese mixture, repeat two more times.
Fold in Nutter Butter cookies. Spread over cooled crust.

Make the topping

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream and powdered sugar until stiff peaks form. Gently spread over cream cheese filling.

Make the drizzle

In a small pan, heat peanut butter on low heat for about a minute or until it is thin enough to drizzle.
Use a spoon or piping bag to drizzle over pie.
Cover and chill pie in fridge for at least two hours before serving, ideally. But we don't live in an ideal world, and if you can't wait that long, it will hold together if you cut into it immediately. But I always follow directions and chill for the recommended time, so how would I know that? heh. heh. heh.

Jenny's Notes:

Which is better, natural soupy peanut butter or the stiff peanut butter, like Jif? Most recipes will tell you to use the stiff kind, because it emulsifies better (in other words, doesn't separate as easily.) I like to use natural because it doesn't have the added sugar or hydrogenated or partially hydrogenated fats. I find that subbing the natural almost always turns out fine, just be careful not to beat more than necessary, as that can sometimes cause the separation.
This recipe as is uses exactly one container of Nutter Butters. If you're feeling generous, you could buy 2 packages and use more Nutter Butters crushed in the filling, and some crushed on top. And have some left over for snacking...or fondue...