Chocolate Peanut Butter Pie

What you’ll need

For the Crust:

• 24 Oreo cookies
• 1/4 cup melted butter (unsalted)

For the filling:

• 1 cup cream cheese
• 2/3 cup smooth peanut butter
• 2 tablespoons caster sugar
• 3/4 cup pure cream

For the topping/decorating:

• 2 tbs caster sugar
• 2 tbs butter, cut into pieces
• 60g dark chocolate chips for melting
• 1/2 cup pure cream
• chopped peanuts
• dark chocolate curls/shavings

How to get it done

To make the crust:

1. In a food processor, add the Oreo cookies and blend until the texture of coarse meal. Add the melted butter and blend until well combine.

2. Place the ground crumb mixture into a 9- or 10-inch pie pan and press onto the bottom and up the sides evenly.

3. Refrigerate the crust for at least an hour before you add the filling of your choice. This will help prevent it from crumbling when you want to serve it.

To make the filling:

1. Using a stand mixer or hand beaters , beat the cream cheese, peanut butter, and sugar until blended.

2. Whip the cream into very soft peaks and fold into the peanut butter mixture.

3. Spoon filling into the cookie crust.

To make the topping:

1. Add the sugar and 1/2 cup cream to a small saucepan and  bring to a boil, stirring to dissolve the sugar.

2. Lower heat immediately and simmer, without stirring, 5-6 minutes until slightly thick and pale yellow.

3. Remove from heat and stir in butter and chocolate chips until melted. Let chocolate mixture cool slightly.

4. Pour the topping over pie and spread to cover completely and evenly. Refrigerate uncovered for about 1 hour until firm.

5. I used some chopped peanuts to decorate the outside edge of the pie (about 1 1/2 inches) and then sprinkled chocolate shavings over the middle of the cake.

 

This recipe was adapted from ‘Good Food: Dangerous Desserts’ by Orlando Murrin