Chocolate Peanut Butter Pie
A chocolatey biscuit base layered with chocolate peanut butter cream makes up this ultimate indulgence!
Ingredients
Base
- 250 g double-chocolate Digestives
- 50-60 g unsalted butter
Filling
- 3 tbsp cornflour
- 160 g caster sugar
- 550 ml whole milk
- 3 large egg yolks
- 180 g peanut butter Smooth or crunchy
- 80 g dark chocolate broken up into small pieces
Topping
- 500 ml double cream
- 50 g icing sugar
Instructions
- For the base: Line the base and sides of a 22cm/9in spring-form cake tin with baking paper to make it easier to turn out the pie at the end. Then blitz the biscuits in a food processor until they are rough crumbs. Melt 50g of butter and add this to the biscuits, then blitz again until both ingredients have come together in a rough paste. If the biscuits seem a little crumbly still, melt the remaining 10g of butter, add it to the biscuits and blitz again.
- Tip the mixture into the lined tin, and press evenly over the base and up the sides using the back of a spoon. You want to try and get this as even as possible all over, so spend a little time on this. Once you're happy, pop it in the fridge to chill for around 40 minutes.
- For the filling: Mix the cornflour and sugar in a saucepan, then mix together the milk and egg yolks and pour into the pan. Cook over a low-medium heat, whisking continuously until well thickened. Then remove from the heat and stir in the peanut butter. Place the chocolate in a small bowl, and pour over about a third of the hot peanut butter filling, mixing well until the chocolate has melted and the filling is smooth and even. Pour the chocolate filling into the chilled biscuit base and cover with clingfilm to stop a skin forming. Then place back in the fridge for 30-40 minutes to set. Also cover the remaining peanut butter filling with clingfilm and set aside to cool to room temperature.
- In another bowl, whip 250ml of the double cream using a hand-held whisk until it forms soft-medium peaks. Fold this into the completely cooled peanut butter filling, ensuring it is mixed in well. Remove the pie from the fridge and top with the filling, then place back in the fridge to chill and set for 40-50 minutes.
- For the topping: The final step is to whip the remaining 250ml double cream with the icing sugar until it forms stiff peaks and spoon onto the set pie filling. Then grate the remaining chocolate over the top for added decoration!
Notes
Keep in the fridge until serving.