When I lived in the States for a few years I just couldn’t get my head around Americas obsession for Chocolate and Peanut Butter. Don’t get me wrong I am a fan of both.. separately. Together I know they work but I don’t roll my eyes back into my head as I take the first mouthful of this classic combination. Some of my family members however DO!
So when I was given this gorgeous little chocolate book by a friend from my husbands work I figured it was time to give it ago. I had dinner guests coming two nights in a row so I made this. I had to adjust the recipe slightly and drizzled melted peanut butter on the top to intensify the flavour. I honestly can’t give my opinion on the pie ( not the best time to be doing a cleanse but then its never a good time in my house!). The reviews from our guests told me the full verdict. Our friend said he would eat it for lunch and dinner and with every mouthful would close his eyes and go to some other place! I guess that means it was good. My brother in law has officially moved his number 3 favourite dessert down the list only to replace it with Chocolate Peanut Butter Pie!
Well I have to say I was quite happy with that result. I did sneak a teaspoonful and think I will actually enjoy it when the time comes! Have a go….try it out…you might be converted!
Chocolate Peanut Butter Pie
- 250 g chocolate biscuits, crushed ( I used Arnotts chocolate ripple biscuits)
- 70 g butter, melted
- 250 g cream cheese, softened
- 110 g icing sugar, sifted
- 130 g smooth peanut butter
- 1 teaspoon vanilla essence
- 280 g whipped cream , firm peaks
- 70 ml extra cream
- 4 teaspoons butter
- 75 g dark chocolate, grated
- 2 Tablespoons peanut butter, extra
- honey roasted peanuts chopped for garnish
Combine crushed chocolate biscuits and butter and press into pie dish and put in refrigerator for 20 mins.
Beat cream cheese and icing sugar with a mixer until smooth. Add peanut butter and vanilla and beat together. Stir in a third of the whipped cream until smooth, then gently fold through the remaining whipped cream. Pour into pie shell and refrigerate for 2 hours.
Melt extra cream and butter in a saucepan until butter is melted and cream is just simmering. Remove from heat and stir in grated chocolate. Cool and spread on top of the pie. Melt extra peanut butter in a microwave until runny and drizzle over chocolate. Refrigerate until firm.
When ready to serve add chopped honey roasted peanuts. Serves 10
xoxox Cocoa Jo