Frozen Nutter Butter Pie
Jul 3, 2013 23:30:55 GMT -5
Post by PurplePuppy on Jul 3, 2013 23:30:55 GMT -5
Frozen Nutter Butter Pie
Yield: 1 9in frozen pie
Ingredients
Nutter Butter Pie Crust
24 Nutter Butter peanut butter cookies, finely crushed
5 Tbsp unsalted butter, melted
2 small bananas (or one very large), sliced
Peanut Butter Filling
1 cup heavy cream (or milk)
1/2 cup sugar
1 cup creamy peanut butter (I used JIF)
1 Tbsp vanilla extract
pinch of salt
1 cup heavy whipping cream, chilled
4 Nutter Butter cookies, finely crushed
Hot fudge sauce (garnish)
banana slices (garnish)
Instructions
Nutter Butter Pie Crust
Get out a 9in glass pie plate.
In your food processor (or by hand) crush 24 Nutter Butter cookies until they are a fine crumb.
Move them to a medium bowl and pour over the melted butter. Stir together with a fork until all the cookie crumbs are wet with butter.
Press the mixture evenly into the bottom and sides of the pie plate.
Slice the banana and arrange them evenly on the bottom of the pie crust.
Place crust in the freezer while you're preparing the filling.
Peanut Butter Filling:
In a medium pot, combine the heavy cream and sugar over medium heat and whisk until all sugar has dissolved.
Add the peanut butter, vanilla extract and salt. Whisk until the peanut butter has melted and the mixture is smooth.
Pour the mixture into a large bowl to cool.
While the peanut butter mixture is cooling, whip the heavy whipping cream in a chilled bowl with a chilled whisk attachment until stiff peaks form.
Fold the whipped cream into the peanut butter mixture until completely combined. You may need to use a whisk for a few strokes at the end to fully incorporate the cream. Be careful not to overwhip and deflate the mixture.
Pour mixture over the bananas into the prepared crust.
Evenly sprinkle the 4 crushed Nutter Butter cookies over the filling, creating a mini crust on top.
Freeze, uncovered, for 5-6 hours or until firm. Overnight is best.
Serve chilled slices drizzled with hot fudge sauce and slices of banana.
Yield: 1 9in frozen pie
Ingredients
Nutter Butter Pie Crust
24 Nutter Butter peanut butter cookies, finely crushed
5 Tbsp unsalted butter, melted
2 small bananas (or one very large), sliced
Peanut Butter Filling
1 cup heavy cream (or milk)
1/2 cup sugar
1 cup creamy peanut butter (I used JIF)
1 Tbsp vanilla extract
pinch of salt
1 cup heavy whipping cream, chilled
4 Nutter Butter cookies, finely crushed
Hot fudge sauce (garnish)
banana slices (garnish)
Instructions
Nutter Butter Pie Crust
Get out a 9in glass pie plate.
In your food processor (or by hand) crush 24 Nutter Butter cookies until they are a fine crumb.
Move them to a medium bowl and pour over the melted butter. Stir together with a fork until all the cookie crumbs are wet with butter.
Press the mixture evenly into the bottom and sides of the pie plate.
Slice the banana and arrange them evenly on the bottom of the pie crust.
Place crust in the freezer while you're preparing the filling.
Peanut Butter Filling:
In a medium pot, combine the heavy cream and sugar over medium heat and whisk until all sugar has dissolved.
Add the peanut butter, vanilla extract and salt. Whisk until the peanut butter has melted and the mixture is smooth.
Pour the mixture into a large bowl to cool.
While the peanut butter mixture is cooling, whip the heavy whipping cream in a chilled bowl with a chilled whisk attachment until stiff peaks form.
Fold the whipped cream into the peanut butter mixture until completely combined. You may need to use a whisk for a few strokes at the end to fully incorporate the cream. Be careful not to overwhip and deflate the mixture.
Pour mixture over the bananas into the prepared crust.
Evenly sprinkle the 4 crushed Nutter Butter cookies over the filling, creating a mini crust on top.
Freeze, uncovered, for 5-6 hours or until firm. Overnight is best.
Serve chilled slices drizzled with hot fudge sauce and slices of banana.