This peanut butter pie is a real crowd pleaser. Popular in the States, it's easy to see why. This pie features a crunchy Oreo crust and some deliciously 'Smunchy' peanut butter filling topped with a lusciously rich chocolate ganache. Treat your family to this easy to make dessert.
If you love this recipe, try our Pumpkin Pie next!
Pre heat the oven to 180ºc/ 160ºc fan/ Gas mark 4.
Add the Oreos to a food processor (or beat vigorously with a rolling pin) until they resemble fine bread crumbs.
In a small saucepan – add the unsalted butter and melt over a low heat. Add this to the Oreo mixture and combine with a fork.
Add the Oreo crumb mixture to the bottom of the tin and press down firmly – pushing it up the side of the pan to create a crust.
Bake in the oven for 5 minutes to set. Once baked put in the fridge to cool for 30 minutes. While the base is cooling, make the filling.
Beat the peanut butter and cream cheese until smooth. Add in the icing sugar and whisk until fully combined. Finally, add in the extra thick cream and mix until smooth.
280g Peanut Butter (We love Proper Nutty)
360g Cream Cheese (Full Fat)
160g Icing Sugar (We like Silver Spoon)
250ml Double Cream (Extra Thick)
Pour the filling in to the base and chill for at least an hour.
To make the ganache – place the chocolate (broken in to pieces) and the cream in a bowl over a simmering saucepan of water. Stir until the chocolate has melted, then let it cool slightly. Spread it across the peanut butter layer and chill in the fridge for 30 minutes until firm.
400g Dark Chocolate (At Least 60% Solids)
125g Double Cream (Extra Thick)
The easiest way to follow a recipe
15 July 2018
This recipe needs to be reviewed.
The weights for ingredients are wrong - I've used a 23 cm quiche tin and have done the base and the filling and there is now no room for the ganache - it is already right up to the top of a deep tin.
Also the final instruction in the method mentions melting butter and chocolate in bowl over water, but ganache is chocolate and cream warmed gently together in the pan.
I'm thinking that 400gm of chocolate (4 bars!) and only 125ml of double cream doesn't seem right either. Don't know how it is going to go on top of the pie...
Thank you for your feedback. Apologies for the typing errors we have know amended the final method step and tin size.
The ganache has quite a thick consistency which is why there is a greater volume of chocolate to cream, as opposed to other ganache recipes. If you would prefer a looser consistency you can alter the cream to chocolate ratio so that they are equal amounts.
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