Ingredients:

  • 30 Chocolate sandwich cookies (about 9 oz / 250 g), finely crushed
  • 8 Tbsp (115 g) Unsalted Butter, melted
  • 1/4 tsp Fine Sea Salt
  • 8 oz (225 g) full-fat Cream Cheese, softened (room temperature is critical)
  • 1 1/2 cups (400 g) Smooth Peanut Butter (classic style)
  • 1 1/2 cups (175 g) Icing Sugar (Confectioners' Sugar), sifted
  • 1 tsp Vanilla Extract
  • 2 cups (480 ml) Heavy Whipping Cream (Double Cream), cold
  • 1/2 cup (120 ml) Additional Heavy Cream (for topping)
  • 2 Tbsp (30 g) Chopped Salted Peanuts
  • 1 Tbsp (15 ml) Chocolate Syrup or Ganache

Instructions:

  1. Stage 1: Prepare the Chocolate Crust. Lightly grease the 9-inch pie plate. Pulse the chocolate cookies and salt in a food processor until fine crumbs form.
  2. Bind and Press the Crust: Drizzle in the melted butter and mix until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of the prepared pie plate, using a measuring cup or glass to compact it tightly.
  3. Initial Chill: Place the crust in the freezer for 15 minutes while preparing the filling.
  4. Stage 2: Whip the Cream. In a chilled bowl, whisk the 2 cups of cold heavy cream until stiff peaks form. Set aside immediately in the refrigerator.
  5. Cream the Base: Using a stand mixer, beat the fully softened cream cheese and the peanut butter until perfectly smooth, light, and fully homogenous. This step is critical for a lump-free pie.
  6. Add Sweetener: Gradually add the sifted icing sugar and vanilla extract to the cream cheese mixture. Beat until incorporated and the mixture is very creamy. Stop and scrape down the sides.
  7. Fold in the Cream: Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Then, gently fold in the remaining whipped cream until no streaks remain, using a rubber spatula to maintain the airiness.
  8. Stage 3: Assembly and Chilling. Spoon the entire filling mixture into the chilled crust and use an offset spatula to smooth the top surface evenly.
  9. Chill: Cover the pie loosely with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until the pie is completely set and firm to the touch.
  10. Stage 4: Finishing and Serving. Just before serving, whisk the extra 1/2 cup of heavy cream until soft peaks form. Pipe or dollop the cream around the edge of the pie.
  11. Final Touches: Drizzle with chocolate syrup or sprinkle with chopped salted peanuts. Use a sharp knife dipped in hot water and wiped clean between cuts to achieve neat slices.