NUTTER BUTTER® Chocolate Cream Pie
Prep time30 min
Total time3hr 30min
ServingsMakes 8 servings.
Ingredients
- 24 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
- ¼ cup (1/2 stick) margarine or butter, melted
- 24 marshmallows
- ½ cup milk
- 2 oz. semi-sweet baking chocolate, chopped
- 1½ cups heavy whipping cream, divided
- 2 Tbsp. salted peanuts, chopped
Preparation
- Coarsely chop 8 of the cookies; set aside. Finely crush remaining 16 cookies; mix with margarine. Place in 9-inch pie plate; press firmly onto bottom and up side of pie plate to form crust. Refrigerate until ready to use.
- Place marshmallows, milk and chocolate in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Remove from heat; cool completely.
- Beat 3/4 cup of the whipped cream in small bowl with electric mixer on high speed until stiff peaks form. Add to marshmallow mixture along with the chopped cookies; stir gently until well blended. Spoon into prepared crust. Refrigerate at least 3 hours. When ready to serve, beat remaining 3/4 cup whipped cream until stiff peaks form; spoon over pie. Sprinkle with peanuts. Store leftover pie in refrigerator.
Recipe Tips
- Size-Wise
A serving of this sweet treat goes a long way on chocolate flavor! - How to Easily Crush Cookies
Use a blender or food processor to quickly and easily crush cookies. - Substitute
Prepare as directed, substituting 1/2 cup semi-sweet chocolate chunks for the chocolate.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 460 |
| % Daily Value* | |
| Total fat 26g | |
| Saturated fat 9g | |
| Cholesterol 35mg | |
| Sodium 290mg | |
| Carbohydrate 52g | |
| Dietary fiber 2g | |
| Total sugars 29g | |
| Protein 5g | |
| Vitamin A | 10 %DV |
| Vitamin C | 0 %DV |
| Calcium | 6 %DV |
| Iron | 8 %DV |
