The best delicious Nutter Butter Chocolate-peanut Butter Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Nutter Butter Chocolate-peanut Butter Pie recipe today!
Hello my friends, this Nutter Butter Chocolate-peanut Butter Pie recipe will not disappoint, I promise! Made with simple ingredients, our Nutter Butter Chocolate-peanut Butter Pie is amazingly delicious, and addictive, everyone will be asking for more Nutter Butter Chocolate-peanut Butter Pie.
What Makes This Nutter Butter Chocolate-peanut Butter Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Nutter Butter Chocolate-peanut Butter Pie.
Ready to make this Nutter Butter Chocolate-peanut Butter Pie Recipe? Let’s do it!
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-CRUST-
14 Nutter Butter peanut butter
-sandwich cookies, crushed
3 tb Butter, melted
FILLING
1/3 c Chocolate chips; semi-sweet
4 tb Corn syrup, light; divided
4 tb ;Water, divided
1/3 c Peanut butter, creamy
1/3 c Sugar; + 2 Tbsp
1/4 c Peanuts; chopped
2 Egg whites
1 ts Vanilla
1 c Heavy cream; whipped
Prepare the crust by combining cookies and butter. Press into bottom and up
sides of a 9″ pie plate. CHILL UNTIL SET.
Combine the chocolate chips, 1 Tbsp corn syrup and 1 Tbsp water in the top
of a double boiler. Cook over simmering water until the chocolate melts and
the mixture is smooth. Remove from heat and COOL WELL.
Meanwhile combine the peanut butter, 1/3 cup sugar, 3 Tbsp corn syrup, and
3 Tbsp water in a 2 quart saucepan. Cook over medium heat, stirring
constantly until the sugar is dissolved and the mixture is well blended.
Pour into a bowl and stir in the peanuts; COOL.
Beat the egg whites until foamy, using an electric mixer at high speed.
Gradually add 2 Tbsp sugar, 1 Tbsp at a time, beating well after each
addition. Beat in the vanilla and continue beating until stiff, glossy
peaks form when the beaters are slowly lifted. Fold the egg white mixture
into the whipped cream. Then fold in the peanut butter mixture. Pour half
of the peanut butter mixture into the crust. Drizzle half of the chocolate
mixture over the filling. Top with the remaining filling.
Drizzle the remaining chocolate in parallel lines over the filling. Pull a
knife across the lines at 1 inch intervals. FREEZE UNTIL FIRM. Wrap
securely in aluminum foil. Return to the freezer and CONTINUE FREEZING 8
HOURS OR OVERNIGHT. Remove from the freezer 10 minutes before serving.
From
Yields
8 Servings
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