Chocolate Peanut Butter Pie
An indulgent chocolate peanut butter pie recipe by Primrose Bakery. An alternative Christmas dessert, the chocolate pie is finished with peanut butter cream.
Who can resist the combination of chocolate, Oreos and peanut butter, especially if turned into a pie? You need to allow a bit of time to make this, as the various layers need time to set.
|For the base:|
|For the chocolate filling:|
|175g||dark chocolate (70% cocoa solids)|
|20g||unsalted butter, melted|
|For the topping:|
|150g||cream cheese, at room temperature|
|160g||smooth peanut butter|
|200g||icing sugar, sifted|
|200ml||double or whipping cream|
You will need a 23cm tin, and an electric mixer.
To make the base, crush the Oreo cookies in a bag with a rolling pin until they resemble coarse breadcrumbs. Melt the butter in the microwave or in a pan on the hob, and pour on top of the cookies. Mix until well combined. Press into a 23cm tin and refrigerate until set. This should take about 30-60 minutes.
To make the chocolate filling, put the chocolate into a heatproof bowl and set aside.
Heat the cream in the microwave or in a pan on the hob until it just starts to boil, then remove from the heat and pour directly over the chocolate. Stir with a spatula until the chocolate has melted and is well combined. Let it cool for about 5 minutes. Stir in the melted butter.
Remove the pie base from the fridge and pour the chocolate mixture evenly over it. Refrigerate for at least 4 hours, until set.
To make the topping, put the cream cheese, peanut butter and icing sugar into a bowl. Beat with an electric mixer until smooth and lump-free, then set aside.
In a separate bowl, beat the cream until it forms soft peaks. Take a third of the cream and fold it into the peanut butter mixture with a spatula, then fold in the remaining cream. Be careful not to overmix.
Spread the peanut butter cream evenly on top of the pie and serve.