This no-bake pie features a Nutter Butter cookie truffle filling, peanut butterscotch cream filling, fluffy whipped cream, a generous crown of Reese’s Cups, and a luscious peanut butter drizzle!
Honestly, I don’t know what I would do if I had a peanut allergy. I can’t even go two days without at least dipping a spoon into a jar of peanut butter. I LIVE for the stuff, and I don’t EVER see that changing.
EVER.
So for those of you who are just as infatuated with this holy spread as I am, then boy do I have the recipe for you…
As suggested in the title, this isn’t your ordinary ho-hum Plain Jane peanut butter pie. This is THE ULTIMATE PEANUT BUTTER PIE. With FIVE times the peanut butter love, this pie is a peanut butter lover’s nirvana.
Now you might be wondering how it’s possible to fit so much peanut butter lusciousness into ONE pie. Well, for starters it has the most delectable Nutter Butter truffle filling! Inspired by my “Cookie Truffle Pie Series” (Circus Animal Cookie Truffle Pie, Oreo Truffle Cream Pie, Red Velvet Oreo Truffle Cream Pie, just to name a few), I decided it was time for a Nutter Butter version. Nutter Butter cookies have got to be the best store-bought peanut butter sandwich cookies around. They’re basically the peanut butter version of an Oreo. Honestly, if given the choice between an Oreo or a Nutter Butter, I’d pick the Nutter Butter hands-down.
For those of you who are new to the Cookie Truffle, the original recipe involved blending crushed Oreos with cream cheese until it formed a dough. This mixture was then rolled into balls and dipped into chocolate. Well, eventually I started using this heavenly cookie truffle filling in pies, and I have never looked back. With only TWO ingredients, it’s not only one of the easiest things to make, but it’s also some of the most addictive stuff you will every try.
Once the Nutter Butters are blended with the cream cheese, it goes into a simple no-bake Oreo cookie crust. Now, if you’re wondering why I didn’t do a Nutter Butter cookie crust, I thought the Oreo would provide a nice contrast to the abundance of peanut butter in this pie. However, a Nutter Butter cookie crust is definitely still an option!
As for the peanut butter cream filling…since this is “The Ultimate Peanut Butter Pie”, I knew I had to be a little “extra” with the filling. So instead of just using peanut butter, I melted the peanut butter with some butterscotch chips. Because if any of you have ever tried this legendary peanut butter-butterscotch combo (check out my No-Bake Candy Bar Pie or my Ultimate Rice Krispies Treats for reference), you know it’s ALL kinds of magical. There’s just something so incredible about this euphoric flavor duo that’s indescribable, really.
If you somehow manage to get past the urge to devour this seductively sweet peanut butter-butterscotch mixture, it then gets combined with some cream cheese. To lighten it up, freshly-whipped cream is folded in before the mixture is spread on top of the Nutter Butter cookie truffle filling.
After a fluffy layer of whipped cream is piled on top of this PB beauty, it’s time for the REAL fun–adorning it with an exquisite crown of peanut butter goodies!
As I mentioned in last week’s post, I have a hoard of a candy/snack drawer, so this was one of those weeks when I could actually feel proud of my sugar addiction stash. I used not one, not two, not even three, but FOUR different kinds of Reese’s peanut butter cups–milk chocolate, white chocolate, dark chocolate, and Peanut Butter Lover’s. Believe it or not, I actually had five different kinds of Reese’s Cups, but I didn’t want to flex that hard on y’all 😉
The amount of candies that you pile on is totally up to you! I also inserted a few Nutter Butter cookies as well. To dress this babe up even more, I drizzled on some melted/warmed peanut butter. I mean, it’s pretty much essential at this point.
I highly doubt you’ll find a pie that speaks to your peanut butter soul quite like this one.
The Ultimate Peanut Butter Pie
Ingredients
Crust:
- 2 cups crushed Oreo cookies
- 4 Tablespoons butter melted
Cookie Truffle Layer:
- 8 ounces Nutter Butter sandwich cookies
- 4 ounces cream cheese
Filling:
- 4 ounces butterscotch chips
- ½ cup peanut butter
- ½ cup heavy cream
- 4 ounces cream cheese
Whipped Cream:
- 1 cup heavy cream
- â…“ cup powdered sugar
- 1 teaspoon vanilla
Toppings:
- Reese's Peanut Butter Cups* chopped
- Nutter Butter sandwich cookies
- 2-3 Tablespoons creamy peanut butter
Instructions
Make the Crust:
- In a large mixing bowl, use a fork to combine the crushed cookies with the melted butter. Press mixture into the bottom and up the sides of a 9-inch pie pan; refrigerate.
Make the Cookie Truffle Layer:
- Place Nutter Butter cookies into a food processor. Pulse until finely-crushed. Add cream cheese and pulse until fully blended. It should resemble a dough-like consistency.
- Spread the Nutter Butter-cream cheese mixture into the crust. (I found it easiest to spoon dollops of the mixture evenly over the crust, and then gently pressing it down to form an even layer.) Refrigerate while you prepare the filling.
Make the Filling:
- Place the butterscotch chips and peanut butter in a medium microwave-safe bowl. Heat in the microwave for about 60 seconds. Remove, and stir until smooth. If still lumpy, heat in additional 10-second increments until mixture is completely smooth.
- In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, and return mixing bowl to mixer.
- Replace whisk attachment with the paddle attachment, then beat the cream cheese until lightened and fluffy. Add the butterscotch-peanut butter mixture and beat on high until fully incorporated.
- Add a third of the heavy cream, and mix until creamy. Remove bowl from mixer and fold in the rest of the whipped cream until just combined. Spread filling evenly on top of the truffle layer.
Make the Whipped Cream:
- In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla, and continue whipping until stiff peaks form. Spread on top of peanut butter filling. Refrigerate at least 4 hours, preferably overnight.
- On the day of serving, decorate the pie with Reese's Cups and Nutter Butter cookies. Heat the peanut butter in the microwave for 20-30 seconds, or until thin enough to drizzle. Transfer peanut butter to a small ziplock bag with the tip of the corner cut off, and drizzle evenly over pie.