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Nutter Butter Chocolate Peanut Butter Pi




Source of Recipe


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List of Ingredients



• Crust:
  
• 14 Nutter Butter peanut butter sandwich cookies, crushed
  
• 3T. butter, melted
  
• Filling:
  
• 1/3c. chocolate chips, semi sweet
  
• 4T. light corn syrup, divided
  
• 4T. water, divided
  
• 1/3c. creamy peanut butter
  
• 1/3c. + 2T. sugar
  
• 1/4c. peanuts, chopped
  
• 2 egg whites
  
• 1T. vanilla
  
• 1c. heavy cream, whipped
  






Instructions



1. Prepare crust by combining cookies and butter. Press into bottom and up sides of a 9 inch pie plate.
   
2. Chill until set. Combine chocolate chips, 1T. corn syrup, 1T. water in the top of a double broiler.
   
3. Cook over simmering water until the chocolate melts and the mixture is smooth.
   
4. Remove from heat and cool well. Meanwhile combine peanut butter, 1/3c. sugar, 3T. corn syrup and 3T. water in a 2 qt. saucepan.
   
5. Cook over med. heat, stirring constantly until the sugar is dissolved and the mixture is well blended.
   
6. Pour into a bowl and stir in peanuts; cool. Beat egg whites until foamy, using an electric mixer at high speed.
   
7. Gradually add 2T. sugar, 1T. at a time, beating well after each addition. Beat in vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
   
8. Fold egg white mixture into whipped cream. Then fold the peanut butter mixture in .
   
9. Pour 1/2 of the chocolate mixture over the filling. Top with remaining filling.
   
10. Pull a knife across the lines at 1 inch intervals. Freeze until firm.
    
11. Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hrs. or overnight.
    
12. Remove from freezer 10 mins. before serving.