In this article, we will explore a delicious and easy-to-prepare recipe.

Decadent Peanut Butter Pie with Cool Whip: A No-Bake Delight

If you’re on the hunt for a dessert that’s as easy to make as it is delicious, look no further than this Peanut Butter Pie with Cool Whip. With its rich peanut butter filling and a delightful cookie crust, this pie is perfect for any occasion. Whether you’re hosting a dinner party or just indulging in a sweet treat at home, this pie is sure to impress.

Why You’ll Love This Recipe

This Peanut Butter Pie is the epitome of indulgence. The creamy, rich filling combined with the crunchy Nutter Butter crust and a generous layer of hot fudge creates a symphony of flavors and textures that will leave your taste buds singing. Plus, it’s a no-bake wonder (unless you choose to bake the crust for extra crunch), making it an ideal dessert for warm days when you want to keep the oven use to a minimum.

Ingredients Breakdown

• Nutter Butter Cookies: These cookies form the base of our crust, bringing a delightful peanut butter flavor and crunchy texture.
• Salted Butter: Helps bind the crust together while adding a touch of richness.
• Hot Fudge: This adds a layer of gooey chocolate goodness, enhancing the overall indulgence of the pie.
• Cream Cheese: Softened cream cheese provides the creamy, tangy base for the filling.
• Powdered Sugar: Sweetens the filling without adding graininess.
• Peanut Butter: The star of the show, lending its quintessential nutty flavor to the pie.
• Milk & Vanilla: These add a touch of creaminess and aroma, balancing the flavors perfectly.
• Cool Whip: Lightens the filling and gives it a mousse-like texture.
• Garnishes: Hot fudge, melted peanut butter, and mini chocolate chips add a decorative and flavorful finish.

Step-by-Step Instructions

Preparing the Crust

1. Preheat & Soften: If you plan to bake your crust, preheat your oven to 350°F. Use this time to let your cream cheese soften.

2. Crush the Cookies: In a food processor, blend the Nutter Butter cookies until they turn into fine crumbs. If you don’t have a food processor, place the cookies in a ziplock bag and crush them with a rolling pin.

3. Combine with Butter: Melt the butter and mix it with the cookie crumbs until well combined.

4. Form the Crust: Press the mixture into a 9-inch pie or springform pan, ensuring you cover both the bottom and the sides evenly.

5. Set the Crust: You have two options here—either refrigerate the crust for an hour for a crumbly texture or bake it for 10 minutes if you prefer a sturdier, crunchier base. If baked, allow it to cool completely.

Making the Filling

1. Layer the Fudge: Heat the hot fudge in the microwave for about 30 seconds until spreadable. Spread half a cup (or more if desired) over the crust.

2. Mix the Filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and peanut butter, mixing until creamy.

3. Incorporate Milk & Vanilla: Mix in the milk and vanilla until fully combined.

4. Fold in Cool Whip: Gently fold in half of the Cool Whip until mostly mixed, then fold in the remaining half.

5. Assemble the Pie: Spread the peanut butter filling over the hot fudge layer. Cover with plastic wrap and freeze for 2-3 hours until firm. Alternatively, refrigerate if you prefer a softer texture.

Final Touches

1. Garnish: Before serving, drizzle the pie with melted peanut butter and hot fudge. Sprinkle mini chocolate chips on top for an extra touch of sweetness.

2. Serve & Enjoy: Slice, serve, and watch it disappear. Don’t forget to garnish each slice with extra Nutter Butters if you have any left!

Nutritional Information

With each slice containing approximately 761 calories, this pie is a decadent treat best enjoyed in moderation. It’s high in protein and satisfies any sweet tooth, making it a fulfilling dessert choice.

Conclusion

This Peanut Butter Pie with Cool Whip is a crowd-pleaser that’s deceptively simple to make. With its perfect balance of creamy, crunchy, and chocolaty flavors, it’s bound to become a favorite in your dessert repertoire. Whether you’re making it for a special occasion or just because, this pie is sure to delight everyone who tries it. Enjoy!

Peanut Butter Pie with Cool Whip

This creamy, no-bake Peanut Butter Pie with Cool Whip is a delightful dessert that’s quick to prepare and perfect for peanut butter lovers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 761

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 23 cookies Nutter Butter cookies
• 4 tablespoons salted butter melted

Filling

• 1/2 cup hot fudge or more to taste
• 8 oz cream cheese softened
• 3/4 cup powdered sugar
• 1 cup peanut butter
• 3 tablespoons milk
• 1 tablespoon vanilla
• 8 oz cool whip

Garnish

• extra hot fudge hot fudge to garnish
• melted peanut butter peanut butter to drizzle
• mini chocolate chips chocolate chips to garnish

Equipment

• Food Processor
• 9 inch pie pan

Method

 

1. Prepare the crust. Preheat your oven to 350 degrees F if baking the crust.
2. Add Nutter Butters to a food processor and blend until they are fine crumbs.
3. Melt the butter and pour it into the food processor, blending well.
4. Press the mixture into a 9 inch pie pan using the bottom of a glass.
5. Refrigerate or bake the crust for a firmer texture. Cool completely if baked.
6. Microwave hot fudge until spreadable. Spread onto the cooled crust.
7. In a bowl, beat cream cheese until smooth, then add powdered sugar and peanut butter.
8. Mix in milk and vanilla. Fold in cool whip gradually.
9. Spread the filling over the hot fudge. Cover and freeze for 2-3 hours until firm.
10. Heat remaining fudge and melt peanut butter for drizzling. Garnish with chocolate chips.

Notes

For a richer flavor, consider using dark chocolate hot fudge. The pie can be made a day ahead and stored in the freezer.