Creamy peanut butter pie2014-02-16
This recipe is a favorite because it has my favorite ingredient – peanut butter! It’s also super easy to make as you only have to bake the pie crust but if you’re feeling lazy, I’ve seen recipes for no-bake crusts on the internet so just google it! You can also use stevia instead of icing sugar if you’re watching your sugar level.
I was able to substitute lactose free whipping cream which means that I could gorge on the pie without tummy troubles 😉
The recipe calls for chocolate cookies but you could also make the crust from scratch with just 4 ingredients – cocoa, flour, sugar and butter. Easy peasy!
- 220g chocolate cookies
- 3.5-4 tablespoons melted butter
- 280mL whipping cream
- 140mL smooth peanut butter
- 140mL cream cheese
- 1 teaspoon of vanilla extract
- 5-6 tablespoons icing sugar
Preheat the oven to 180 degrees Celsius.
Whizz the cookies in the food processor until crumbly.
Add the melted butter until the crumbs come together.
Press the cookie mix into a pie plate.
Bake for 10 minutes and allow to cool at room temperature. Don't bake for longer than the allotted time as the bottom will be hard to cut into.
Whip the cream and vanilla extract until you have stiff peaks.
In another bowl, beat together the cream cheese, peanut butter and sugar.
Add the cream and beat until combined.
Pour the filling into the cooled pie crust.
Garnish with shaved chocolate (use a peeler to do this).
Place in the fridge or freezer for at least 2 hours. Allow the pie to warm up at room temperature for 30 minutes before serving if the pie has been in the freezer.