Peanut butter pie

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My mum is a huge peanut butter fan.

She can eat peanut butter and jam sarmies every morning for breakfast and never get sick and tired.

When Saturday came around and we were without power again for the second weekend in a row and this time the power outage lasted over 24 hours long, I was just in no mood to bake seeing as I was cleaning out the fridge and freezer of all the food that had gone bad during the power outage.

Seeing as we always have peanut butter in the house and for the first time ever there was actually oreo biscuits in the house, I knew I had to take the biscuits and run with it.

So I made the pie and it tasted soo delicious and it was eggless so super high five there.

Although the recipe did ask for coconut cream, but after 6 tins of trying to whip coconut cream to be fluffy I gave up. I kept mixing the water with the thick of the cream and well I just gave up and opted for normal whipping cream.

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Ingredients for the oreo crust:

  • 2 x boxes oreos, crushed.
  • 100g x rama margarine, melted.

Method for the oreo crust:

  • Blitz the oreos till they resemble crumbs.
  • Slowly pour in the melted margarine and plus till the mixture comes together.
  • Lightly grease your pie dish and pour the base in.
  • Gently press the base down and pop into the freezer while you make the filling.

Ingredients for the peanut butter filling:

  • 340g x smooth peanut butter.
  • 1 x 250g tub of whipping cream.
  • 1 x cup icing sugar.

Method for the peanut butter filling:

  • Whip the cream till soft peaks start to form.
  • Add the peanut butter and icing sugar and whisk till nice and smooth.
  • Pour this mixture over the oreo base.
  • Smooth it with a butter knife and pop into the fridge, while you make the chocolate cream.

Ingredients for the chocolate cream:

  • 1 x 250g tub whipping cream.
  • 2 x tbsp. icing sugar.
  • 2 x tbsp. cocoa powder.

Method:

  • Whip the cream till soft peaks start to form.
  • Add the cocoa powder and icing sugar.
  • Whip until the cream can hold its shape.
  • Fill an icing bag with the cream and attach a star tip nozzle.
  • Pipe chocolate cream around the edge of your pie.
  • Decorate the center as your please, I sprinkled chocolate milk chunks and caramel drops in the center.
  • Then I heated up some peanut butter till smooth and drizzled it over the top.
  • I heated up some Nutella and also drizzled that over the top.
  • Pop into the fridge to set for about 4 hours or over night.

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  • Serve with ice cream

 

 

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