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NUTTER BUTTER® Chocolate Cream Pie

NUTTER BUTTER® Chocolate Cream Pie

Prep time30 min
Total time3hr 30min
ServingsMakes 8 servings.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 26g 
   Saturated fat 9g 
Cholesterol 35mg 
Sodium 290mg 
Carbohydrate 52g 
   Dietary fiber 2g 
   Total sugars 29g 
Protein 5g 
Vitamin A10 %DV
Vitamin C0 %DV
Calcium6 %DV
Iron8 %DV

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