Peanut Butter Pie

How to Make Peanut Butter Pie

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1. Mix the crushed biscuits with the melted butter until it looks like wet sand, press it firmly into a 23 cm pie dish, and refrigerate for 15 minutes.

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2. Beat the cream cheese, peanut butter, icing sugar and vanilla in a large bowl until smooth and fluffy.

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3. Whip the cream in a separate bowl to stiff peaks, and fold it into the peanut butter mixture in two additions until smooth.

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4. Spoon the filling into the crust and smooth the top.

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5. Refrigerate for at least 5 hours, until firm.

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6. Drizzle with the melted chocolate, scatter over the peanuts, and slice with a knife dipped in hot water.

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Tips for Making Peanut Butter Pie

• Soften the cream cheese properly. Cold cream cheese leaves lumps that do not beat out, and it spoils the smoothness of the filling.
• Fold the cream in gently. Beating it in knocks out the air, and the filling turns dense instead of light and mousse-like.
• Chill the pie for the full time. It sets slowly, and a pie cut too soon slumps on the plate.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Peanut Butter Pie

• Whipped cream
• Hot coffee
• Sliced bananas

Storing & Reheating Peanut Butter Pie

Keeps in the fridge for up to 4 days. Freeze whole or in slices for up to 2 months and thaw in the fridge for 2 hours before serving.

Peanut Butter Pie FAQ: Common Questions

Peanut Butter Pie Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.