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!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-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.
Yields
8 Servings
Leave a Reply