This delicious chocolate peanut butter pie has a peanut butter cookie crust and layers of peanut butter and Nutella - it's a totally no bake pie!
Keyword nutella, peanut butter, pie
Prep Time 30minutes
Chill Time 1hour
Total Time 1hour30minutes
Author Dorothy Kern
For the Crust:
23Nutter Butter cookies
6tablespoonsunsalted butter, melted
For the Whipped Cream:
1cupheavy whipping cream
For the Nutella Layer:
2ouncescream cheese, softened
For the Peanut Butter Layer:
4ouncescream cheese, softened
Mini Nutter Butters, for garnish
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.
To use Cool Whip: use one (8-ounce) container. Divide in half and use half for each layer.