Combine the crushed Nutter Butter cookies and the melted butter
until evenly moistened, and then press into a 9-inch pie pan. Place
in the freezer while you prepare the filling.
Make the Filling- Using an electric mixer with a whisk attachment,
beat the cream cheese, peanut butter, powdered sugar and 3
tablespoons of the heavy cream on low speed to combine, about 1
minute. Increase the speed to medium-high and whip until fluffy,
about 1 additional minute. Transfer the mixture to a large bowl; set
aside.
In the empty mixing bowl, add the remaining ¾ cup heavy cream
and whip on medium-low speed until foamy, about 1 minute.
Increase the speed to high and whip until stiff peaks form. Stir one-
third of the whipped cream into the peanut butter mixture with a
rubber spatula. Then add the remaining whipped cream in two
additions, folding gently with a rubber spatula until no white
streaks remain.
Transfer the peanut butter mousse into the prepared crust and
spread into an even layer.
In the empty mixing bowl, add the heavy cream, powdered sugar
and vanilla extract, and mix on medium-low speed until foamy,
about 1 minute. Increase the speed to high and whip until stiff
peaks form. Spread evenly over the peanut butter filling, cover with
plastic wrap and refrigerate until set, at least 2 hours. When ready
to serve, garnish with peanuts. Leftovers can be stored in the
refrigerator, covered with plastic wrap, for up to 3 days.
Originally Submitted
1/28/2015
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