Ingredients
Scale
- 24 Nutter Butter cookies (for crust)
- 6 tablespoons unsalted butter, melted (you can substitute with coconut oil for a dairy-free option)
- 1 cup creamy peanut butter (natural or classic, depending on your preference)
- 8 ounces cream cheese, softened (can be replaced with mascarpone for a richer texture)
- 1 cup powdered sugar, sifted
- 1 ½ cups heavy cream, chilled
- 1 teaspoon vanilla extract
- Pinch of sea salt (to enhance the peanut flavor)
- Optional: chopped peanuts or chocolate shavings for garnish
Instructions
- Start by preheating your oven to 350°F. Line a 9-inch springform pan with parchment paper or lightly grease it to ensure easy removal later.
- Place the Nutter Butter cookies in a food processor and pulse until they form fine crumbs. If you don’t have a processor, place them in a sealed bag and crush with a rolling pin—this reminds me of helping Nonna Rosa crush nuts for her biscotti, a hands-on kitchen tradition I cherish.
- Transfer the cookie crumbs to a medium bowl. Pour in the melted butter and stir until the mixture resembles wet sand. Press this firmly and evenly into the bottom and about an inch up the sides of the pan. Bake for 10 minutes until set and golden. Let it cool completely while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. This step always brings back memories of my ten-year-old self, proudly mastering Nonna Rosa’s marinara—patience and love make all the difference.
- Add the powdered sugar, vanilla extract, and a pinch of sea salt to the mixture. Beat again until fully combined.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the airy texture. This lightness is what sets the pie apart from heavier peanut butter desserts.
- Pour the filling over the cooled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture.
- Before serving, garnish with chopped peanuts or chocolate shavings if you like. I often let my daughters sprinkle the toppings—they love adding their own little artistic touch to our family recipes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
