Crazy for Crust

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Jan 18

Peanut Butter Nutella Nutter Butter Pie

Peanut Butter Nutella Nutter Butter Pie

I think I have a problem. Do they have a 12-step program for Nutter Butter Lovers?

I’ve been using Nutter Butters a lot lately. I made ice cream, a halloween treat, and even another crust with them just a couple weeks ago.

And now I bring you this pie. With yet another Nutter Butter theme.

But this one isn’t my fault. This one is all my husband.

We were at dinner one night awhile ago (alone, so of course we were talking about my blog and food, because that’s good date-night banter) and he said I should make a Nutter Butter crust.

Thousands of ideas popped into my head.

Then he said, oh, and make a peanut butter filling too.

And then he mentioned Nutella.

And I knew I was going to make this pie.

Unfortunately, I thought he was being all original and I was going to take the blogging world by storm with his ingenious idea of a Peanut Butter Nutella Nutter Butter Pie. It would be amazing.

And then I Googled it.

*Sigh*

Maybe the idea isn’t original…but I did make up the recipe as I went along, so we can pretend it’s all ingenious and original and fabulous, right?

And you can totally make this ahead of time, because while it’s good room temp or from the fridge, it’s even better frozen.

{Also hubby’s idea, BTW. I married a genius.}

Peanut Butter Nutella Nutter Butter Pie

Ingredients

    For the Crust:
  • 23 Nutter Butter cookies
  • 6 tablespoons butter, melted
  • For the Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons brown sugar
  • For the Nutella Layer:
  • ½ cup Nutella
  • 2 ounces cream cheese, softened
  • 1 tablespoon brown sugar
  • For the Peanut Butter Layer:
  • 1 cup peanut butter
  • 4 ounces cream cheese, softened
  • 1/3 cup brown sugar
  • Mini Nutter Butters, for garnish

Instructions

  1. Make the crust: Finely crush Nutter Butters in a food processor. Stir in melted butter and press into the bottoms and sides of a 9” pie plate. Chill until ready to use.
  2. Make the whipped cream: Whip heavy cream and brown sugar in an electric mixer using whisk and a cold bowl until peaks form. Chill until ready to use.
  3. Make the Nutella layer: Beat Nutella, cream cheese, and brown sugar with a hand mixer until combined. Fold in 1/3 of the whipped cream. Spread in the prepared crust and chill until ready to add the next layer.
  4. Make the peanut butter layer: Beat peanut butter, cream cheese, and brown sugar with a hand mixer until creamy. Fold in the remaining 2/3 whipped cream. Spread over Nutella layer. Garnish with mini Nutter Butters, if desired.
  5. This pie is good chilled or room temperature, but it is even better frozen! Cover with plastic wrap and store in refrigerator or freezer until ready to eat.
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26 Responses to “Peanut Butter Nutella Nutter Butter Pie”

  1. cheapcraftymama posted on March 21, 2012 at 6:33 am (#)

    Wow, that looks awesome!!

  2. Mikki posted on March 21, 2012 at 10:16 am (#)

    Anyway to de-fat this recipe without affecting the outcome?

    • Dorothy @ Crazy for Crust replied on March 21st, 2012 at 1:53 pm

      You could de-fat it a lot by substituting ingredients. Low or fat-free cream cheese and low fat peanut butter would be a big fat and calorie cutter. I don’t think Nutella comes in any low-fat form, but you could also sub fat-free Cool Whip for the whipped cream. I use that a lot, and it works in fresh or frozen pies. I think the Nutter Butters are stuck being full calorie too, unless one of the diet brands sells something “healthier”. Good luck and let me know what you think if you go that route. :) Thanks for reading!

  3. Desiree M. Doyle posted on March 21, 2012 at 10:24 am (#)

    This may be completely blasphemous and antithetical to ask but… nutrition information and/or Weight Watchers Points + value? (ha ha, right?!?)

    • Dorothy @ Crazy for Crust replied on March 21st, 2012 at 1:54 pm

      Definitely no low-fat in the pie the way it’s made here. But, you can easily substitute low-fat butter, cream cheese and peanut butter and use fat-free cool whip in place of the whipped cream. WW has a peanut butter pie I love that uses all those ingredients. It’s SO good.

  4. Jamie S. posted on March 21, 2012 at 10:27 am (#)

    OMG, that sounds beyond incredible. But like the other people commented, I don’t even want to think about the nutritional (or lack thereof) information. The fat content on this must be incredible. Still, it would probably be divine…

    • Dorothy @ Crazy for Crust replied on March 21st, 2012 at 1:56 pm

      Yes, fat makes everything better! (Except how the clothes fit, I guess.) Go for the low-fat options to sub where you can and you wouldn’t even notice it. :)

  5. rebecca @ beurrista posted on March 21, 2012 at 12:10 pm (#)

    dorothy, this looks fabulous! i’m a huge nutter butter fan and can’t wait to try this pie.

  6. TDSollog posted on March 21, 2012 at 12:35 pm (#)

    This looks AWESOME!
    Q: Is there a GFree option for the Nutter Butters?

    • Dorothy @ Crazy for Crust replied on March 21st, 2012 at 1:50 pm

      Hmmm…I’m not sure. I’ve never bought Gluten Free products, but I did a quick google search for GF peanut butter cookies and some packaged brands came up. Maybe try Amazon? Or Whole Foods, possibly. Good luck, and let me know if you find anything!

  7. hervin02 posted on March 21, 2012 at 1:31 pm (#)

    Can you please Pin this? There is a similar recipe on your Pinterest board, but not exactly the same as it does not have the peanut butter in it.

    • Dorothy @ Crazy for Crust replied on March 21st, 2012 at 1:46 pm

      I pinned it to the “My Stuff” board on my pinterest page (Dorothy @ Crazy for Crust). Thanks for reading!

  8. Wicava posted on March 21, 2012 at 2:07 pm (#)

    I know what Hubby is getting for Father’s Day! PS What if I don’t have a food processor?

    • Dorothy @ Crazy for Crust replied on March 22nd, 2012 at 7:02 pm

      He’ll love it! If you don’t have a food processor you can put the cookies in a ziploc bag, seal it all but about 1/2″ (so air can escape) and use a rolling pin to crush the cookies. It won’t be as fine of a crumb but it’ll work just fine. Or, you could buy yourself the food processor and then pretend it’s his gift and you thought that’s what he asked for. Or would that be a stretch?

  9. cheapcraftymama posted on April 10, 2012 at 6:43 pm (#)

    That looks SO yummy! I featured it today on my “Top 10 Nutella Recipes” post. Feel free to grab a “featured” button. Also I would love for you to share this (and any other creations) at my new linky party “Pin It and Win It Wednesday” @www.cheapcraftymama.com!

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  12. Kelly @ Hidden Fruits and Veggies posted on February 6, 2013 at 12:16 pm (#)

    omg omg omg. This looks SO AMAZING. Pinning this, can’t wait to make it. Need a reason ASAP.

    • Dorothy Kern replied on February 6th, 2013 at 6:37 pm

      Thanks Kelly! :)

  13. Erin @ Texanerin Baking posted on February 13, 2013 at 1:19 pm (#)

    Hahaha. I’m the same way. “I will be the FIRST person in the WORLD to post this! Ahaha!” And then, after a google, “Oh… :(

    Your husband is still a genius and this pie looks amazing! A perfect combination of flavors. :)

    • Dorothy Kern replied on February 13th, 2013 at 6:50 pm

      Thanks Erin!! :)

  14. Lauren posted on March 16, 2014 at 9:54 am (#)

    Hi we don’t get nutter butters in South Africa, but I make my own peanut butter cookie recipe which is gluten free and delicious. 1 cup peanut butter, half a cup of brown sugar, a pinch of salt and an egg. Mix together, use a teaspoon to make balls place on baking paper and flatten slightly with a fork – they do spread quite a bit. Bake at 160 C until a crust forms on the top – about 12 mins. I use a home gas oven so I have learnt to bake by smell and feel rather than temperature and time so some experimentation may be needed ;). These with Nutella and cream would be wow.

    • Dorothy Kern replied on March 16th, 2014 at 2:27 pm

      Yum!!! Thanks for the tip Lauren!

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