NUTTER BUTTER® Chocolate Cream Pie

10  Ratings
  • 30 min prep
  • 3 hr 30 min total
  • Makes 8 servings.

NUTTER BUTTER® Chocolate Cream Pie Recipe


  • 24 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
  • 1/4 cup (1/2 stick) margarine or butter, melted
  • 24 marshmallows
  • 1/2 cup milk
  • 2 oz. semi-sweet baking chocolate, chopped
  • 1-1/2 cups whipping cream, divided
  • 2 Tbsp. salted peanuts, chopped


  • Coarsely  chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use.
  • Place  marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; cool completely.
  • Beat  3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie. Sprinkle with peanuts. Store leftover pie in refrigerator.

Recipe Tips

Size-WiseA serving of this sweet treat goes a long way on chocolate flavor!

How to Easily Crush CookiesUse a blender or food processor to quickly and easily crush cookies.

SubstitutePrepare as directed, substituting 1/2 cup semi-sweet chocolate chunks for the chocolate.


Nutrition Information

Makes 8 servings.

Nutrition per serving:

  • Calories 460 
  • Total fat 26 g
  • Saturated fat 9 g
  • Cholesterol 35 mg
  • Sodium 290 mg
  • Carbohydrate 52 g
  • Dietary fiber 2 g
  • Sugars 29 g
  • Protein 5 g
  • Vitamin A 10 %DV
  • Vitamin C 0 %DV
  • Calcium 6 %DV
  • Iron 8 %DV

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