Food & Drink

Nutter Butter Pie

Makes 1 pie

Cookie nostalgia flavors a South Carolina barbecue joint’s fan-favorite dessert

photo: Jonathan Boncek

January 24 may be National Peanut Butter Day, but diners at Swig & Swine in South Carolina don’t need to wait for a so-called “holiday” to enjoy this decadent PB & cream cheese treat sprinkled with crumbled Nutter Butter cookies. But they do have to act fast. Pitmaster and owner Anthony DiBernardo, who came up with the recipe, says the minute he posts a picture of a Nutter Butter Pie on Swig & Swine’s Instagram, customers ask which restaurant—the Charleston or Summerville location—just whipped up a batch. “And in the dining room, once one leaves the kitchen and people see it, they’re all over it,” he says.

DiBernardo serves the pies in individual-serving shells, but it’s easy to replicate at home with a larger crust. “The recipe is simple and there aren’t any secrets to it,” he says, “But the texture and flavors are best if you let it sit at room temperature for a few minutes before enjoying—if you can wait that long.”


    • 1 pint heavy whipping cream

    • 2 tbsps. powdered sugar

    • 1 tsp. cream of tartar

    • 16 oz. peanut butter

    • 16 oz. cream cheese frosting

    • 1 nine-inch pie shell, par-baked

    • 4 tbsps. chopped chocolate

    • Nutter Butter cookies for garnish and snacking


  1. Whip cream, powdered sugar, and cream of tartar to stiff peaks. Set aside.

  2. In another bowl, combine peanut butter and cream cheese frosting until incorporated.

  3. Fold in whipped cream mix.

  4. Fill pie shell. Sprinkle chocolate and crumble some of the cookies over top and garnish with whole cookies. Refrigerate until chilled. When ready to serve, slice and plate, and let sit at room temperature for a few minutes before serving.

Recipe from Anthony DiBernardo of Swig & Swine in South Carolina