Chef Audrey McGinnis from Every Girl Gourmet returns to Good Day with her son Tucker to make a special sweet treat.
Nutter Butter Reese's Peanut Butter Pie
16 oz. pkg. Nutter Butter Sandwich cookies (cream removed and saved)
6 Tbs. unsalted butter, melted
1/4 cup sugar
1 1/2 cup heavy cream, plus 1/2 cup
1 tsp. vanilla, plus 1/2 tsp.
1/4 cup sugar, plus 1/8 cup
10 oz. bag miniature Reese's Peanut Butter cups, wrappers removed and chopped (save 10 for decorations)
reserved Nutter Butter cream filling
8 oz. cream cheese, softened
3/4 cup crunchy peanut butter
1 cup powdered sugar
Preheat oven to 350*.
Pulse cookies in a food processor till powdered. Pour into a mixing bowl and add sugar. Mix well and then add butter and stir to combine.
Lightly butter a 9 inch pie plate and pour crust mixture into pan. Using your fingers, press mixture up sides of plate and on bottom to create an even crust.
Bake crust for 8 minutes. Remove from oven and let cool completely.
Meanwhile, combine 1 1/2 cups heavy cream with 1/4 cup sugar in a mixing bowl and beat till medium peaks form. Mix in vanilla and refrigerate till ready to use. Repeat process with remaining heavy cream, sugar and vanilla and refrigerate in a separate bowl. When ready to use, place in a piping bag with desired tip.
Place softened cream cheese, nutter butter cream, peanut butter and powdered sugar in the bowl of a stand mixer. Using paddle attachment, cream together until completely combined. Stir in candy. Then, fold in whipped cream until completely combined.
Pour mixture into cooled pie crust and spread evenly….it makes quite a bit, so I liked mine with a domed shape. Pipe remaining whipped cream on pie and top with whole Reese's cups and quartered pieces for the center.
Chill for 2 hours before serving.