← Nouns Cooking · American

Ingredients

• 220 g chocolate sandwich biscuits (about 24)
• 60 g Butter, melted
• 225 g Cream cheese, softened
• 250 g smooth peanut butter (not natural style)
• 150 g Icing sugar
• 1 tsp Vanilla extract
• 1 pinch Salt
• 360 ml cold double (heavy) cream
• 60 g semi-sweet chocolate, chopped
• 60 ml Double (heavy) cream
• 2 tbsp Peanuts, chopped

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Blitz the biscuits (filling and all) to fine crumbs, mix with the melted butter and press firmly over the base and sides of a 23 cm pie dish.
2. Bake for 8–10 min to set, then cool completely.
3. Beat the cream cheese, peanut butter, icing sugar, vanilla and salt until smooth and fluffy.
4. In another bowl, whip the cream to soft peaks. Fold a third into the peanut butter mix to loosen it, then gently fold in the rest. Spread into the cooled crust.
5. Heat the 60 ml cream until steaming, pour over the chopped chocolate, wait 2 min, then stir until glossy. Drizzle over the pie and scatter with chopped peanuts.
6. Chill for at least 4 hours, until set, before slicing.

Tips

• Contains peanuts: keep well away from anyone with a nut allergy.
• Natural peanut butter separates and makes the filling greasy; a classic smooth one sets best.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Jo Cooks Bon Appétit