Include in Print View:

Nutter Butter Chocolate-Peanut Butter Pie

Nutter Butter Chocolate-Peanut Butter Pie recipe image
This Nutter Butter Chocolate-Peanut Butter Pie is the ultimate comfort dessert for peanut butter lovers. The base is a sturdy, buttery crust made from crushed Nutter Butter cookies, providing a sweet and crumbly foundation. The filling is a luxurious blend of creamy peanut butter, sweetened egg whites, and whipped heavy cream, creating a light yet rich mousse-like texture. Rich semi-sweet chocolate is swirled throughout, adding deep cocoa notes that contrast beautifully with the salty-sweet peanut butter. Chopped peanuts add a satisfying crunch in every bite. Since this is a frozen pie, it's perfect for make-ahead entertaining or summer gatherings. It requires no baking, just simple mixing and chilling, making it an accessible treat that delivers big, indulgent flavors without the fuss of a traditional baked pie.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 257
Dietary: Gluten-free, Vegetarian
Description
This Nutter Butter Chocolate-Peanut Butter Pie is the ultimate comfort dessert for peanut butter lovers. The base is a sturdy, buttery crust made from crushed Nutter Butter cookies, providing a sweet and crumbly foundation. The filling is a luxurious blend of creamy peanut butter, sweetened egg whites, and whipped heavy cream, creating a light yet rich mousse-like texture. Rich semi-sweet chocolate is swirled throughout, adding deep cocoa notes that contrast beautifully with the salty-sweet peanut butter. Chopped peanuts add a satisfying crunch in every bite. Since this is a frozen pie, it's perfect for make-ahead entertaining or summer gatherings. It requires no baking, just simple mixing and chilling, making it an accessible treat that delivers big, indulgent flavors without the fuss of a traditional baked pie.
Ingredients
  • 14 cookies Nutter Butter, crushed
  • 3 tablespoons butter, melted
  • 1/3 cups semi-sweet chocolate chips
  • 4 tablespoons light corn syrup, divided
  • 4 tablespoons water, divided
  • 1/3 cups creamy peanut butter
  • 1/3 cups sugar
  • 1/4 cups peanuts, chopped
  • 1 teaspoons vanilla extract
  • 1 cups heavy whipping cream, whipped
Directions
  1. 1
    Preheat oven to 350°F (177°C) (optional for melting butter, or use microwave). In a bowl, combine the crushed Nutter Butter cookies and the melted butter until evenly moistened.
  2. 2
    Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set, about 15 minutes.
  3. 3
    For the chocolate layer, combine the semi-sweet chocolate chips, 1 tablespoon of the light corn syrup, and 1 tablespoon of the water in the top of a double boiler.
  4. 4
    Cook over simmering water, stirring frequently, until the chocolate is melted and smooth. Remove from heat and allow to cool completely to room temperature.
  5. 5
    For the peanut butter mixture, combine the creamy peanut butter, the 1/3 cup sugar, 3 tablespoons of the light corn syrup, and 3 tablespoons of the water in a small saucepan.
  6. 6
    Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is well blended and smooth. Do not boil.
  7. 7
    Pour the peanut butter mixture into a bowl and stir in the chopped peanuts. Allow to cool to room temperature.
  8. 8
    In a clean bowl, beat egg whites with an electric mixer at high speed until foamy.
  9. 9
    Gradually add 2 tablespoons of sugar (reserved from the main sugar if needed, or use extra), 1 tablespoon at a time, beating well after each addition.
  10. 10
    Beat in the vanilla extract and continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
  11. 11
    Gently fold the beaten egg white mixture into the whipped heavy cream until combined.
  12. 12
    Fold the cooled peanut butter mixture into the whipped cream and egg white mixture until just combined.
  13. 13
    Pour half of the peanut butter filling into the chilled crust.
  14. 14
    Drizzle half of the cooled chocolate mixture over the filling.
  15. 15
    Top with the remaining peanut butter filling.
  16. 16
    Drizzle the remaining chocolate mixture in parallel lines over the top layer of filling.
  17. 17
    Use a knife to pull across the chocolate lines at 1-inch intervals to create a swirl pattern.
  18. 18
    Freeze the pie until firm, about 1 hour.
  19. 19
    Wrap the pie securely in aluminum foil.
  20. 20
    Return to the freezer and continue freezing for at least 8 hours or overnight.
  21. 21
    Remove from freezer and let stand at room temperature for 10 minutes before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 257kcal
% Daily Value *
Total Fat 21.9g34%
Saturated Fat 4.4g23%
Sodium 175mg8%
Total Carbohydrate 8.8g3%
Dietary Fiber 2.6g11%
Sugars 3.9g
Protein 10.9g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the chocolate mixture is completely cool before folding it into the filling to prevent melting the whipped cream structure.

For best texture, do not skip the step of whipping the egg whites to stiff peaks; this provides the necessary lift and structure for the frozen pie.

Store leftovers in the freezer wrapped tightly to prevent freezer burn. Thaw slightly before serving for easier slicing.

You can substitute Nutter Butter cookies with other peanut butter sandwich cookies or graham crackers if Nutter Butters are unavailable, though the flavor profile will change slightly.

Keywords: no-bake pie, frozen dessert, nutter butter, peanut butter pie, chocolate swirl, cookie crust, summer dessert, easy dessert, make-ahead, peanut butter cookies, chocolate chips, whipped cream, meringue, dessert recipes, comfort food
Read it online: https://www.chefs-mate.com/recipe/nutter-butter-chocolate-peanut-butter-pie/