Nutter Butter Chocolate-Peanut Butter Pie
Submitted by FlyingGran
Nutter Butter chocolate-peanut butter pie packs a crushed peanut butter sandwich cookie crust under a frozen mousse of whipped cream, peanut butter, and toasted peanuts, swirled with melted semi-sweet chocolate.
YIELD
8 servingsPREP
20 minCOOK
15 minREADY
8 hrsThis is a freezer pie that delivers all the soft-serve charm of an ice cream cake without churning a thing. Crushed Nutter Butter cookies pressed with melted butter form a crust that tastes like the cookie itself amplified, with that distinct peanut-butter cream sandwich edge.
The filling is a three-part fold: a glossy peanut butter syrup gets folded into stiff-peaked, sweetened egg whites, which then get folded into whipped cream. That triple aeration is what gives the pie its mousse-like texture even straight from the freezer. Drizzle melted chocolate between the layers and on top, then drag a knife through the surface lines to feather it into a marble pattern. Eight hours in the freezer firms it up into a slice-and-serve dessert.
Pro Tips
- Cool both the chocolate and peanut butter mixtures completely before folding into the egg whites and cream. Warm liquid will deflate the airy base.
- Fold gently with a spatula in figure-eight motions; aggressive stirring kills the lift.
- Pull the pie from the freezer 10 minutes before slicing so the crust softens just enough to cut cleanly.
- Run your knife under hot water and wipe between cuts for clean slices.
Variations
- Swap semi-sweet for dark chocolate chips for a more bittersweet contrast against the peanut butter.
- Use crunchy peanut butter for a chunkier, more peanut-forward bite.
- Top with a sprinkle of flaky sea salt right before serving to cut the sweetness.
Ingredients
Directions
Prepare the crust by combining cookies and butter.
Press into bottom and up sides of a 9 inch pie plate.
CHILL UNTIL SET.
Combine the chocolate chips, 1 tablespoon corn syrup and 1 tablespoon 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, ⅓ cup sugar, 3 tablespoon corn syrup, and 3 tablespoon 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 tablespoon sugar, 1 tablespoon 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.
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