Peanut butter chocolate pie
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Loading... - Lisa Kendrick
- 04 Jul 2021
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Prep 30 min
Cook 10 min
Chill 2 hr +
Serves 8-10
For the crust
200g Oreo cookies
80g salted peanuts
2 tbsp butter, melted
For the filling
195g cream cheese, at room temperature
105g icing sugar
190g peanut butter, room temperature, sugar/salt-free if possible
100g milk chocolate
175g whipping cream
For the ganache
50g milk chocolate
50g 70% dark chocolate
6 tbsp whipping cream
For the topping
50g milk chocolate
50g salted peanuts
To make the pastry, heat the oven to 180C/350F/gas 4. In a food processor, pulse the cookies and peanuts to fine crumbs. Mix in the butter, then press into a 20cm springform baking tin. Bake for 10 minutes then set aside to cool.
In a bowl, beat the cream cheese and sugar until creamy, then beat in the peanut butter. Melt the milk chocolate over a bain marie and let it cool to lukewarm, then whisk into the peanut butter cream.
Beat the whipping cream until fluffy, then fold into the peanut butter and chocolate mixture. Pour into the pie shell, smoothing the surface with a spatula. Refrigerate the pie for at least two hours, and preferably overnight.
To make the ganache, chop all the chocolate and put it in a bowl. Heat the cream in a small saucepan until it is quite hot but not boiling. Pour over the chocolate, let it stand for 30 seconds, then stir until smooth. Leave to cool and thicken at room temperature, then spread over the pie.
To finish, shave the milk chocolate over the ganache. Chop the peanuts and sprinkle over the pie to serve.
