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Nutter Butter Chocolate-Peanut Butter Pie



* Exported from MasterCook *

Nutter Butter Chocolate-Peanut Butter Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----------CRUST------
14 Nutter Butter peanut butter sandwich cooki
crushed
3 T butter, melted
----------FILLING-------
1/3 c chocolate chips; semi-sweet
4 T Corn syrup, light; divided
4 T Water, divided
1/3 c peanut butter, creamy
1/3 c Sugar; + 2 Tbsp
1/4 c Peanuts; chopped
2 Egg whites
1 t Vanilla
1 c Heavy cream; whipped

Prepare the crust by combining cookies and butter. Press into bottom
and up sides of a 9" pie plate. CHILL UNTIL SET.

Combine the chocolate chips, 1 Tbsp corn syrup and 1 Tbsp water in the
top of a double boiler. Cook over simmering water until the chocolate
melts and the mixture is smooth. Remove from heat and COOL WELL.

Meanwhile combine the peanut butter, 1/3 cup sugar, 3 Tbsp corn syrup,
and 3 Tbsp water in a 2 quart saucepan. Cook over medium heat, stirring
constantly until the sugar is dissolved and the mixture is well blended.
Pour into a bowl and stir in the peanuts; COOL.

Beat the egg whites until foamy, using an electric mixer at high speed.
Gradually add 2 Tbsp sugar, 1 Tbsp at a time, beating well after each
addition. Beat in the vanilla and continue beating until stiff, glossy
peaks form when the beaters are slowly lifted. Fold the egg white
mixture into the whipped cream. Then fold in the peanut butter mixture.
Pour half of the peanut butter mixture into the crust. Drizzle half of
the chocolate mixture over the filling. Top with the remaining filling.

Drizzle the remaining chocolate in parallel lines over the filling.
Pull a knife across the lines at 1 inch intervals. FREEZE UNTIL FIRM.
Wrap securely in aluminum foil. Return to the freezer and CONTINUE
FREEZING 8 HOURS OR OVERNIGHT. Remove from the freezer 10 minutes
before serving.







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