A year ago I made this Dark Chocolate Salted Caramel Oreo Pie and I got such a significant number of solicitations for a nutty spread pie formula. So here it is!! :) The nutty spread layer is smooth, fantastic, and too shelled nut rich. Make this for somebody in your life who cherishes chocolate and nutty spread, and they will be yours eternity!!
This chocolate nutty spread pie is extraordinary for organization since you can make it the prior night, let it sit medium-term in the cooler, it's still similarly as great the following day. It's ideal for when you're having visitors over or taking a dish to somebody's home since then you're not occupied in the kitchen throughout the day or making a wreck! Simply haul it out of the refrigerator and serve.
First we're going to begin by making the additional thick Oreo covering. Finely squash a whole bundle of entire Oreos in a nourishment processor or blender. Try not to rub out the center! You could likewise do this in a Ziploc pack with a moving pin.
Spot 1 container chocolate chips (I utilized dull chocolate) and 2 tablespoons of nutty spread in a huge glass (or warmth evidence) bowl. In a pan, bring 1/2 glass overwhelming whipping cream to a moving stew. Pour the cream over the chocolate chips and nutty spread and let sit for 5 minutes, at that point speed until totally smooth. Pour the chocolate layer over the nutty spread layer.
- 1 (14.3 oz) package whole Oreos (about 36 Oreos)
- 1 cup (16 tablespoons) butter, divided
- 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
- 1 cup powdered sugar
- 1 cup chocolate chips
- 1/2 cup heavy whipping cream
Instructions
- Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
- Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
- Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.
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