NUTTER BUTTER Chocolate Cream Pie

Name: NUTTER BUTTER Chocolate Cream Pie
Prep time: 30 min
Total time: 210 min
Yield: 8
Ingredients: 24 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided; ¼ cup 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

This fluffy chocolate and marshmallow creme pie in a sweet and crumbly peanut butter cookie crust is the best! Who doesn't love a simple homemade dessert?

Let's whip it up

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

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.