Ingredients:

  • 340 g Dark Chocolate Biscuits (12 oz), finely crushed
  • 85 g Unsalted Butter (6 Tbsp), melted, plus extra for greasing
  • 15 g Granulated Sugar (1 Tbsp, optional, if using plain biscuits)
  • 225 g Full-Fat Cream Cheese (8 oz), softened, room temperature
  • 360 g Smooth Peanut Butter (1 1/2 cups), room temperature
  • 150 g Icing (Powdered) Sugar (1 1/4 cups), sifted
  • 5 ml Vanilla Extract (1 tsp)
  • 2 ml Fine Sea Salt (1/4 tsp)
  • 360 ml Heavy Whipping Cream (Double Cream, 1 1/2 cups), cold
  • Roasted Peanuts, roughly chopped (Optional Garnish)
  • Chocolate shavings or grated chocolate (Optional Garnish)

Instructions:

  1. Prepare the Pie Plate: Lightly grease the 9-inch (23 cm) pie plate with butter.
  2. Crush the Biscuits: Pulse the chocolate biscuits in a food processor until fine crumbs are formed. (Alternatively, crush them in a sealed bag.)
  3. Combine: Transfer crumbs to a bowl. Pour in the melted butter and mix thoroughly until the crumbs resemble wet sand. Add sugar if using plain biscuits.
  4. Press the Base: Transfer the mixture to the prepared pie plate. Use the bottom of a measuring cup or glass to firmly press the crumbs evenly across the bottom and up the sides. Ensure the crust is compact and tidy.
  5. Chill: Place the crust in the freezer for a minimum of 30 minutes to set completely.
  6. Whip the Cream: Pour the cold heavy cream into a clean, chilled mixing bowl. Whip on medium-high speed until firm, stiff peaks form. Set aside in the refrigerator. Do not over-whip.
  7. Cream the Base: In a separate, large bowl, use the mixer to beat the softened cream cheese until perfectly smooth and lump-free (about 1 minute).
  8. Add Flavour: Add the peanut butter, sifted icing sugar, vanilla extract, and salt to the cream cheese mixture. Beat on medium speed until the mixture is light, creamy, and homogenous.
  9. Lighten the Mixture: Gently fold about a third of the prepared whipped cream into the peanut butter mixture using a rubber spatula. This lightens the base.
  10. Fold in Remaining Cream: Carefully fold in the remaining two-thirds of the whipped cream, working gently so as not to deflate the air. Stop folding as soon as no white streaks of cream remain.
  11. Fill the Crust: Spoon the peanut butter filling into the chilled crust. Use the spatula to smooth the top into an even dome.
  12. Final Chill: Cover the pie loosely and refrigerate for at least 4 hours, or preferably overnight, until the pie is completely set and firm to the touch.
  13. Garnish and Serve: Just before serving, sprinkle with chopped peanuts or chocolate shavings. Serve chilled.