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Peanut Butter Nutella Nutter Butter Pie

Author Dorothy Kern

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.