This. pie. It’s for serious peanut butter lovers, like my husband. It’s what I made him for his 41st birthday dinner dessert. It’s amazing. Like pick yourself up off the floor good. He is a peanut butter dessert aficionado, and he assured me it is one of his most favorite desserts I’ve ever made. The last time he said this was after I made these.
I saw the original recipe for it over at Yammie’s Noshery and knew this was the dessert to make for Tom. I pinned it several months ago. Hers uses a pretzel crust, and while I agree that a chocolate covered pretzel crust is great idea, for Tom I thought a Nutter Butter Crust was a better way to go. You know, more peanut butter. I still kept the milk chocolate coating on the bottom of the crust because, you know, chocolate.
When I posted a pic of the whole pie on Facebook, some said it didn’t need whipped cream. Maybe not. But trust me, a dollop of REAL whipped cream and another whole Reese’s cup to finish off each slice? Total over-the-top birthday indulgence. Make this pie!
- 24 Nutter Butter Cookies
- 6 T. unsalted butter, melted
- 1/2 t. salt
- 3/4 c. milk chocolate chips
- 2/3 c. creamy peanut butter (not natural)
- 8 oz. cream cheese, softened
- 1 1/2 c. powdered sugar
- 1 c. heavy cream
- 1/4 c. powdered sugar
- 1 t. vanilla extract
- 10 Reese's cups, finely chopped
- 8 Reese's cups, whole
- Preheat oven to 350 degrees.
- Crush the Nutter Butters in a food processor.
- In a large bowl, mix together the Nutter Butter crumbs, melted butter and salt. Press the crust evenly on the bottom and up the sides of a 9-inch, deep dish pie plate.
- Bake crust on center rack of oven for 10 minutes. Remove plate and spread the chocolate chips evenly on the bottom of the crust and bake for 5 minutes more. The crust will be puffed when you remove it from the oven to spread the chocolate chips, it's OK. Remove the crust and spread the chocolate evenly over the bottom with an off-set spatula. It won't be picture-perfect, but you'll be filling it, so it's OK!
- Allow the crust to cool completely.
- Whip together the peanut butter and cream cheese with a hand or stand mixer. Add the 1 1/2 cups of powdered sugar and whip until completely smooth.
- Spread the peanut butter filling evenly in the cooled crust and top with the chopped Reese's cups.
- Allow the pie to chill completely in the refrigerator before serving... at least 4 hours.
- To serve, combine the heavy cream, 1/4 cup of powdered sugar and vanilla and whip on high until it forms whipped cream. Top each of 8 slices of pie with a dollop of whipped cream and a whole Reese's cup.
- Be sure to get a good workout in the next day 🙂