Description
This No-Bake Chocolate Nutter Butter Mousse Pie is a Nutter Butter cookie crust with a thick layer of chocolate mousse, a layer of peanut butter cookie mousse and topped with whipped cream and more peanut butter.
Ingredients
- For the crust
- 2 pkg Nutter Butter Cookies (family size 16 oz)
- 6–7 tablespoons unsalted butter
- For the chocolate layer
- 1 tablespoons cold water
- 1 teaspoon gelatin
- 5 ounces chocolate chips
- 1 cup plus 2 tablespoons heavy whipping cream, divided
- 3 tablespoons powdered sugar
- 4 ounces cream cheese, softened
- For the peanut butter layer
- 1 tablespoons cold water
- 1 teaspoon gelatin
- 1 ¼ cup heavy whipping cream
- ¼ cup powdered sugar
- 10 Nutter Butter cookies
- For the topping
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons peanut butter
- 2 Nutter Butter cookies
Instructions
- For the crust: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
- Set aside 12-14 cookies for the topping. Grind the remaining cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt 6 tablespoons of butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs as well coated. If the crumbs are still a little dry, add another tablespoons of melted butter.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
- For the chocolate layer: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoons of cold water in a small beaker. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes)
- In a microwave-safe bowl, combine chocolate chips and 2 tablespoons of heavy whipping cream. Microwave in 30-second increments, stirring each time until the chocolate is melted.
- Next, melt the gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
- Stir the liquid gelatin into the melted chocolate and set it aside to cool.
- Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- Soften the unwrapped cream cheese in the microwave for 15 seconds. Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth.
- Scrape down the sides of the bowl, and add the melted chocolate, beating until it’s completely mixed into the cream cheese, scraping down the bowl as needed.
- Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. Pour the filling into the prepared crust, spread evenly and refrigerate.
- For the peanut butter layer: Wash and dry your mixing bowl. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 1 tablespoons of cold water in a small beaker. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
- Next, melt the solid gelatin in the microwave for 3-5 seconds until it turns back to a liquid. Watch it closely!
- Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until peaks start to form.
- Slowly pour the liquid gelatin into the mixing bowl and continue mixing until stiff peaks form.
- In a large Ziploc bag, roughly chop and smash 10 Nutter Butter cookies into small pieces/crumbs. Fold the smashed cookies into the prepared whipped cream. Pour the whipped cream over the chocolate layer and spread evenly.
- Refrigerate the pie for 4 to 6 hours until all layers are firm. When ready, remove the sides of the pan and prepare the toppings before serving.
- For the topping: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Prepare the whipping cream. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Pipe the boarders of the pie with whipped cream using a large open star tip.
- In a microwave-safe bowl, melt the peanut butter for about 20 to 30 seconds and stir until the peanut butter is smooth and runny. Drizzle over the top of the pie.
- Smash 2 Nutter Butter cookies and sprinkle them over the top of the pie. Slice and serve!
- This pie must stay refrigerated.
Notes
Cook time is the “refrigeration” time