Ingredients:

  • 300 g Dark Chocolate Sandwich Biscuits (Oreos or wafers), fine crumbs
  • 6 Tbsp (85 g) Unsalted Butter, melted
  • 1/4 tsp Fine Sea Salt (for crust)
  • 8 oz (225 g) Full-Fat Cream Cheese, softened
  • 1 cup (250 g) Smooth Peanut Butter
  • 1 cup (125 g) Icing Sugar (Confectioners' Sugar), sifted
  • 1 tsp Vanilla Extract
  • 1/2 tsp Fine Sea Salt (for filling)
  • 2 cups (480 ml) Double Cream (Heavy Cream or Whipping Cream), very cold
  • 2 Tbsp (20 g) Chopped Roasted Peanuts, for garnish
  • Drizzle Chocolate Sauce or melted Dark Chocolate, for garnish

Instructions:

  1. Prepare the Crumbs: In a food processor, pulse the biscuits until very fine, consistent crumbs are achieved. Alternatively, crush them thoroughly in a sealed bag.
  2. Bind and Press: Transfer crumbs to a bowl. Pour in the melted butter and salt, mixing until the crumbs are evenly moistened, resembling wet sand.
  3. Form the Shell: Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup or glass to create a smooth, dense finish.
  4. Initial Chill: Place the pie crust in the freezer for 15 minutes to set completely while preparing the filling.
  5. Cream the Foundation: In a large bowl using an electric mixer, beat the softened cream cheese until light and fluffy (about 2 minutes).
  6. Incorporate Flavour: Add the peanut butter, icing sugar, vanilla extract, and salt. Beat on medium speed until the mixture is completely smooth, scraping down the sides often. Set aside.
  7. Whip the Cream: In a separate, chilled bowl, whip the cold double cream (or heavy cream) until medium-stiff peaks form.
  8. Lighten the Base: Take about one-third of the whipped cream and gently fold it into the peanut butter mixture using a large spatula. This step 'lightens' the heavy peanut butter base.
  9. Fold Completely: Add the remaining whipped cream and gently fold until just combined. Stop mixing as soon as no streaks of white cream remain—the aim is an airy, cloud-like texture.
  10. Fill the Pie: Spoon the lightened peanut butter filling into the chilled crust. Gently smooth the top with the back of the spatula.
  11. Set Firmly: Cover the pie loosely and refrigerate for a minimum of 4 hours, or ideally, overnight. The pie must be completely set before slicing.
  12. Garnish and Serve: Just before serving, top the pie with extra whipped cream, chocolate sauce, and sprinkle with chopped peanuts. Use a sharp knife dipped in hot water for clean cuts.