31
December

Peanut Butter and Chocolate Pie

madnad

Peanut Butter and Chocolate Pie

Print recipe
Serves 8
By author Mutherfudger

Ingredients

Crust

  • 300g Malted Milk Biscuits
  • 75g Butter
  • 50g Caster Sugar

Ganache Layer

  • 100g Dark Chocolate
  • 120ml Double Cream

Filling Layer

  • 30g Caster Sugar
  • 240ml Double Cream
  • 100g Caster Sugar
  • 250g Peanut Butter (smooth)
  • 225g Cream Cheese

Frosting

  • 240ml Double Cream
  • 2 tablespoons Bournville Cocoa Powder
  • 65g Icing Sugar
  • ½ teaspoon Vanilla Extract

Directions

1. Pre-hat the oven to 180ºC / 350ºF / Gas Mark 4
2. Place the biscuits in a food processor and blitz until crumbs
3. Melt the butter and sugar over a gentle heat, then add in the biscuit crumbs
4. Press the biscuit dough into the base of a 9" pie dish, then bake in the oven for 10 minutes, then put aside to cool
5. For the ganache, heat the cream over a gentle heat until it just starts to boil, then pour over the chopped chocolate. Leave a minute to melt, then stir gently until combined
6. Pour the ganache into the base of the crust. Using a pastry brush, brush some of the ganache up the sides, then place in the fridge for 10 minutes
7. While the crust is chilling, pour the double cream for the filling into a clean metal bowl, and beat until it starts to thicken
8. Add in the 2 tbsp sugar, and continue to beat until you have soft peaks
9. In a seperate bowl, mix together the cream cheese, peanut butter, and sugar until well combined and soft
10. Gently fold in the whipped cream, until well combined
11. Take the crust out of the fridge, and add in the peanut butter filling. Smooth the top with a spatula or the back of a spoon, then place back in the fridge while you make the frosting
12. For the frosting, whip the cream until it starts to thicken, then add in the cocoa powder, icing sugar and vanilla, then continue to beat until you have firm peaks
13. Place the cream frosting into a piping bag with a star tip, and pipe small swirls of cream around the edge of the pie crust
14. Place back in the fridge until you are ready to serve
Author: