Nutter Butter Chocolate Pie
In the spirit of Pie Week our next Pie is Nutter Butter Chocolate Pie. Y’all, this pie is so deep, dark and chocolate. Yet so Peanut Nut Buttery…I can’t even take it! If it were not for that crunchy crust, it would be like eating a chocolate peanut butter cloud!
Now I tested mine with Dutch Process Cocoa. You NEED SOME!!!! If you live near a Fresh Market, they carry it. So does World Market, And of course AMAZON. Now from Amazon it is a 3-pack for $17.95. Share with your family and friends. I really think this will be the key to all the good things for our Holiday Season! Now before you ask, does it really make a difference. Seriously, I will show you a picture to prove the difference. Below is a side by side comparison of the color of regular cocoa and dutch process.
The Nutter Butter Chocolate Pie recipe is portioned for a 9” pie plate. I mention that because I bought myself a new pie plate and it is a 12”. It is too big for this recipe. Measure before you get started or you will end up frustrated.
Nutter Butter Chocolate Pie
Ingredients
- Crust
- 1 ½ c Nutter Butter cookie crumbs approx. 26 cookies, filling reserved for later
- 5 tbsp butter melted
- ¼ c sugar
- 1/3 tsp salt
- Filling
- 1 c sugar
- 2 tbsp corn starch
- 1 tbsp all-purpose flour
- ¼ tsp salt
- ¼ c cocoa
- 2 ¼ c whole milk
- 3 egg yolks beaten
- 1 tbsp butter
- 1 tsp vanilla extract
- Whipped Cream
- 1 ½ c whipping cream
- 3 tbsp powdered sugar
- 1 ½ tbsp cornstarch
- 1 tsp vanilla
- Reserved Nutter Butter filling
- 1 tbsp peanut butter
Instructions
- Preheat oven to 350 degrees. Spray 9” pie plate with non-stick cooking spray.
- Separate approximately 26 Nutter Butter cookies, reserving filling in a medium bowl. Place cookies into food processor or zip to bag to crush for crust.
- Add sugar and salt to cookie crumbs. Pulse to combine and then add melted butter. Pulse until butter is well incorporated.
- Pour crumb mixture into pie plate and press into shape.
- Bake for 12-14 minutes. Remove and allow to cool while you prepare filling.
- For the filling, combine sugar, cornstarch, flour, salt, and cocoa in a medium saucepan. Stir well. Whisk milk into sugar mixture until well combined. Heat over medium-high heat and bring to a boil.
- Remove from heat and temper ¼ cup of chocolate mixture into egg yolks. Whisking constantly. Add egg yolks back to chocolate filling and return to heat to boil for another 5-8 minutes. Add Butter and vanilla. Stirring constantly.
- Pour into baked pie crust. Allow to cool on counter 30 minutes uncovered. Then cover and refrigerate at least 4 hours before serving.
- For whipped cream, in a large bowl. Beat whipping cream slowly adding powdered sugar and cornstarch until stiff peaks form. Set aside.
- In medium bowl beat Nutter Butter cookie filling with mixer. Add peanut butter and vanilla and mix until incorporated.
- Now add whipped cream 1 tablespoon at a time to smooth out peanut butter mixture. 2-3 tablespoons should be enough.
- Add peanut butter mixture to whipped cream and gently fold together. Trying to retain as much air as possible in whipped cream as possible.
