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Receta Nutter Butter Chocolate Peanut Butter Pie
by Global Cookbook

Nutter Butter Chocolate Peanut Butter Pie
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Ingredientes

  • 1 x MM
  • 1 x MM
  • 14 x Nutter Butter peanut butter sandwich cookies crushed
  • 3 Tbsp. Butter, melted
  • 1 x MM
  • 1 x MM M
  • 1/3 c. Chocolate chips semi-sweet
  • 4 Tbsp. Corn syrup, light divided Water, divided
  • 1/3 c. Peanut butter, creamy
  • 1/3 c. Sugar + 2 Tbsp
  • 1/4 c. Peanuts minced
  • 2 x Egg whites
  • 1 tsp Vanilla
  • 1 c. Heavy cream whipped

Direcciones

  1. Prepare the crust by combining cookies and butter. Press into bottom and up sides of a 9" pie plate. RefrigerateTill SET.
  2. Combine the chocolate chips, 1 Tbsp corn syrup and 1 Tbsp water in the top of a double boiler. Cook over simmering water till the chocolate melts and the mix is smooth. Remove from heat and Cold WELL.
  3. Meanwhile combine the peanut butter, 1/3 c. sugar, 3 Tbsp corn syrup, and 3 Tbsp water in a 2 qt saucepan. Cook over medium heat, stirring constantly till the sugar is dissolved and the mix is well blended. Pour into a bowl and stir in the peanuts; Cold.
  4. Beat the egg whites till foamy, using an electric mixer at high speed. Gradually add in 2 Tbsp sugar, 1 Tbsp at a time, beating well after each addition. Beat in the vanilla and continue beating till stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mix into the whipped cream. Then mix in the peanut butter mix. Pour half of the peanut butter mix into the crust. Drizzle half of the chocolate mix over the filling. Top with the remaining filling.
  5. Drizzle the remaining chocolate in parallel lines over the filling.
  6. Pull a knife across the lines at 1 inch intervals. FREEZE Till Hard.
  7. Wrap securely in aluminum foil. Return to the freezer and CONTINUE FREEZING 8 Hrs Or possibly OVERNIGHT. Remove from the freezer 10 min before serving.