Peanut Butter Pie
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Author: Michael Verhoef Status: published license cc-by-nc-nd tags: Dessert, Food, Peanut Butter, 2009, Peanut, Chocalote,
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Share on TwitterPeanut Butter Pie
Serves 16
180g Digestive Biscuits
90g unsalted butter
3 tsp caster sugar
Filling
1 cup (250ml) pure (thin) cream
1/2 cup (75g) caster sugar
320g cream cheese, chopped, at room tempature
375g crunchy salt-free peanut butter
Topping
150ml thickened cream
150g dark couverture chocolate (70% cocoa solids), chopped
20g unsalted butter
Preheat fan-forced oven to 160 (180 for a conventional oven)
Process biscuits in a food processor until crumbled. Add melted butter and sugar. Pulse to combine. Then press into the base of a 22cm springform cake pan. Bake for 10 minutes. Set aside to cool.
For the filling, place the cream and sugar in a saucepan and simmer over low heat for 3-4 minutes, stirring until the sugar dissolves. Blend the cream cheese and peanut butter until combined. Add the cream mixture and pulse to combine, then spoon filling on top of pie crust and leave to cool.
For the topping, bring the cream to just below boiling point in a saucepan over high heat, then remove the pan from the heat. Place chocolate and butter in a heatproof bowl, then pour over the hot cream. Leave for 3 minutes without touching. Gently move the dish around to melt the chocolate and butter into the cream. Pour the topping over the pie, then chill in the fridge, uncovered, for 4 hours or until set.
