Ingredients

The following ingredients have 4 Servings
  • 250 g (9 oz) plain sweet biscuits/cookies (See Note 1)
  • 80 g (1/3 cup) unsalted butter - melted
  • 250 ml (1 cup) heavy/whipping cream (See Note 2)
  • 250 g (9 oz) cream cheese - at room temperature (See Note 3)
  • 315 g (11 oz) peanut butter - I use smooth/creamy
  • 155 g (3/4 cup) light brown sugar
  • 1 1/2 tsp vanilla bean paste (See Note 4)
  • whipped cream/chocolate shavings to serve - optional

Instruction

  • Preheat the oven to 180 Degrees C (350F).
  • Place the biscuits/cookies in the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs.Add the melted butter to the biscuit crumbs and process until well combined.
  • Tip the biscuit and butter mixture into a 9” / 23 cm pie plate. Using the back of a dessert spoon, or the base of a flat-bottomed glass, press the mixture over the base and up the side of the pie plate.Place the pie crust into the pre-heated oven and bake until golden, about 8-10 minutes. Remove the crust from the oven and set aside to cool completely.
  • In a medium-sized bowl, using hand-held electric beaters, beat the cream until it holds soft peaks.
  • Fit a stand mixer with the whisk attachment. Add the cream cheese, peanut butter, brown sugar and vanilla and beat at high speed until the mixture is smooth.
  • Gently fold the cream into the peanut butter mixture. Use a large rubber spatula or metal spoon.Start by adding 1/3 of the cream to slacken the peanut butter mixture. Run the spatula, or spoon, around the side of the bowl and then along the base. Fold the mixture over onto itself. Give the bowl a quarter turn and repeat the technique until the cream is folded in. Fold in the remaining 2/3 of the cream, repeating the method for folding, until the mixture is smooth and creamy.
  • Fill the pie case with the mixture, and smooth over with a palette knife or spatula.
  • Place the pie in the freezer for 1 hour to chill. Do not cover the pie with cling wrap before chilling, or the filling may stick.
  • After 1 hour, remove the pie from the freezer, cover with cling wrap and place it in the refrigerator. Keep the pie in the refrigerator until you’re ready to serve. At room temperature, the filling will become very soft and it will be impossible to cut neat, clean slices.
  • Prior to serving, top the pie with whipped cream and shaved chocolate if desired. Or, serve cream on the side.