This creamy pie, which has a peanut butter cookie crust and is filled with a mixture of cream cheese, peanut butter, and whipped topping, is perfect for the true peanut butter fan.
| Prep Time: | 15 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 24 NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed
- 5 tablespoons butter, melted
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1 cup creamy peanut butter
- ¾ cup sugar
- 1 tablespoon vanilla
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
Instructions
- Mix cookie crumbs and butter. Press onto bottom and up side of 9-inch pie plate.
- Beat cream cheese, peanut butter, sugar and vanilla with mixer until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
- Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.
- Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
- Substitute: Substitute 1 HONEY MAID Graham Pie Crust (6 oz.) for the homemade crumb crust.
- How to Easily Crush Cookies: Crush cookies in resealable plastic bag with rolling pin or in food processor.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 13 g |
| Sodium | 313 mg |
| Sugars | 17 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I added Reese’s peanut butter cups to the top!!
I made this, but because I’m lactose intolerant, I used Coco Whip. I think it tastes better than Cool Whip, it doesn’t leave an oily taste in your mouth and it doesn’t have an overtly coconut flavor. It was delicious. It will be made again.
We love this pie. I make it and my 5 children and their spouses and any combination of 15 grandlittles get stars in their eyes when I make this and pretend they are packing off with it before anyone else can have any! The changes that I make to this is that I add a good solid teaspoon of seasalt to this. The salt bumps up the flavor and helps tame the sweetness. I also have made it with an oreo crust, a sugar cookie crust, and a shortbread crust. Fav here is the oreo. I also melt down Ghirardelli chocolate and make a nice Gamache and pour most in the bottom reserving some for drizzle on the top for decoration. We call it the uoside down Reeses pie! It is good both frozen and set until solid in the fridge! We also make this in the summer and put this filling in between sugar cookies and I throw them in the freezer to set, then wrap them individually and throw them back into the freezer until we want one! Suoer easy make ahead to have for a cool treat, or for a BBQ! The kids ADORE these ? No matter what age the kid is… 1 to 100!
I added a thin layer of hot fudge topping over the crust, before adding the filling and also drizzled some over the Cool Whip before serving. Also, because a few folks in our group have to eat gluten-free, I made a different crust for them using GF animal cracker crumbs, peanut butter & butter. Yummy!!!
Try subbing 1/3 cup of sugar + 1 1/2 tsp vanilla + 1 cup of sour cream + a pinch of salt for the cool whip topping – it’s tangy and delicious! Also, store-bought pie crusts work just fine but the nutter butter crust is WAY tastier, it’s definitely worth it.
I put Dark Chocolate Chips on Top – you can add whatever chips or more cookies crumbled on top. It is addictively wonderful!!!
after you defrost your Nutty Buddy peanut butter pie what do you do with it after that put it back in the freezer or in the refrigerator
Sooo easy, yet so delicious! I made it with a conventional pie crust, rather than a cookie crust; and I substituted Splenda for the sugar in this recipe. Can be frozen or refrigerated.
OMG what can I say? Loved it will definitely make this again. I used a store bought chocolate crust what a perfect choice, also drizzled the top with Hersheys chocolate syrup before freezing.
I have made this recipe several times and I still love it. I keep thinking about adding chocolate in some way, but it is delicious the way it is. My five year old describes it as peanut butter cheesecake. 🙂
This is a family favorite. Yes, it is very rich, and called “Nutter Butter “ for a reason. Substituting Graham cracker comprises the integrity . The crust is supposed to be thick. For an extra treat, I’ve put crumbled Reeses Peanut Butter Cups on the top. The frozen pie has been part of my dessert repertoire for years .
It is great!! Everyone loves it. I use the whole tub of Cool Whip inside the pie so it is a little less dense
I made two small changes–I cut the sugar back to 1/3 of a cup inside the filling and I drizzled melted chocolate over the top before sticking it in the freezer. To say that we liked it would be an understatement. Over half is gone in less than 24 hours!
It was good but i like the plain crust better.
This is my go to recipe for parties, holidays and just because. It is so easy to make and anyone who loves peanut butter will love this pie! I crumble a new cookies on top before serving for a fun,texturized look
I make this for my daughter every year for her birthday, which is the 4th of July, and who wants to be in the kitchen too long. This recipe is perfect for summer and easy to do.
This is my favorite peanut butter pie recipe!
Wonderful! Perfect for the PB lover! So rich and creamy!! I will definately be making this again.
I get requests to make this pie for every holiday and family get together. My family loves it! It’s perfect for every season.
I make this with crumbled oreo crust, it’s the best! I use powdered sugar instead of regular sugar! Drizzle chocolate syrup, YUM
Delicious! Almost tastes like a pb cheesecake. Next time I will start with 15 cookies and add as needed because the crust was too thick and I only used 20. I will definitely make this one again.