Decadent recipe for Creamy Dreamy Peanut Butter Pie
250g chocolate cookies – dark oreos work well
120g butter, melted
120g finely chopped dark chocolate (I used a 62% Madecasse chocolate)
75ml finely chopped roasted salted peanuts
250ml Fresh Cream
250g Cream Cheese
250ml creamy-style peanut butter
250ml Icing sugar
397g can sweetened condensed milk
5ml vanilla extract
1/2 Lemon – juice only
Pulse or bash the cookies into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 23cm springform pan.
Melt the chocolate in a double boiler or in the microwave. Pour 3/4’s of it over the base of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
Pour the cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use.
Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the icing sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth and creamy.
Stir 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan.
Drizzle the remaining melted chocolate on top (optional) and refrigerate for three hours or overnight before serving.
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