Peanut Butter Cream Pie

Salty, sweet and creamy, this decadent peanut butter pie is over the top in all the best ways. With an Oreo biscuit base, whipped peanut butter cheesecake-like center and a dark chocolate and honey roasted peanut top – delish!

BASE

3 x 128 gram packets Oreo biscuits

90 grams butter, melted

FILLING

375 grams cream cheese

⅔ cup smooth salted peanut butter

¼ cup icing sugar

150ml cream

TOP

150 grams dark chocolate (50% cocoa)

¼ cup cream

¼ cup honey roasted peanuts

EQUIPMENT: a 25cm pie or loose based fluted tart tin.

BASE: In a food processor, blitz the Oreo biscuits, including the center, into a fine crumb. Add the melted butter and briefly blitz until well combined.

Press the Oreo crumb into the tin and refrigerate for 30 minutes.

FILLING: In a bowl or bowl of a stand mixer, beat the cream cheese until smooth. Add the peanut butter and icing sugar and beat until well combined.

In a separate bowl, whip the cream to soft peaks. Add a large spoonful of the cream to the peanut butter cream cheese and mix to loosen the filling. Add the remaining cream and stir through until combined. If the mixture appears grainy or split, beat it until smooth.

Pour the mixture into the tin and refrigerate for 4 hours.

TOP: Melt the chocolate in a bowl over a pot of simmering water, remove from the heat and stir through the cream. Set aside to cool for 10 minutes.

Smear the chocolate over the pie with the back of a spoon. Top with honey roasted peanuts then return to the refrigerator for 1 hour. Keep refrigerated until you’re ready to serve. SERVES 10