Recipes>Chocolate Recipes
Chocolate Peanut Butter Pie
by Martha Swift from Primrose Bakery Christmas
Easy
Makes one 23cm pie, serving 12-15
An indulgent chocolate peanut butter pie recipe by Primrose Bakery. An alternative Christmas dessert, the chocolate pie is finished with peanut butter cream.
Discover more delicious Chocolate recipes
From fudgy brownies to light mousses
From the book
Primrose Bakery Christmas
Martha Swift
Primrose Bakery Christmas
Stunning festive bakes
Easy home-baked Christmas gifts
Simple treats for all festive occasions
Buy From
Introduction
Who can resist the combination of chocolate, Oreos and peanut butter, especially if turned into a pie? You need to allow a bit of time to make this, as the various layers need time to set.
Tags
Ingredients
| For the base: | |
|---|---|
| 300g | Oreo cookies |
| 115g | unsalted butter |
| For the chocolate filling: | |
| 175g | dark chocolate (70% cocoa solids) |
| 75g | milk chocolate |
| 250ml | double cream |
| 20g | unsalted butter, melted |
| For the topping: | |
| 150g | cream cheese, at room temperature |
| 160g | smooth peanut butter |
| 200g | icing sugar, sifted |
| 200ml | double or whipping cream |
Essential kit
You will need a 23cm tin, and an electric mixer.
Method
To make the base, crush the Oreo cookies in a bag with a rolling pin until they resemble coarse breadcrumbs. Melt the butter in the microwave or in a pan on the hob, and pour on top of the cookies. Mix until well combined. Press into a 23cm tin and refrigerate until set. This should take about 30-60 minutes.
To make the chocolate filling, put the chocolate into a heatproof bowl and set aside.
Heat the cream in the microwave or in a pan on the hob until it just starts to boil, then remove from the heat and pour directly over the chocolate. Stir with a spatula until the chocolate has melted and is well combined. Let it cool for about 5 minutes. Stir in the melted butter.
Remove the pie base from the fridge and pour the chocolate mixture evenly over it. Refrigerate for at least 4 hours, until set.
To make the topping, put the cream cheese, peanut butter and icing sugar into a bowl. Beat with an electric mixer until smooth and lump-free, then set aside.
In a separate bowl, beat the cream until it forms soft peaks. Take a third of the cream and fold it into the peanut butter mixture with a spatula, then fold in the remaining cream. Be careful not to overmix.
Spread the peanut butter cream evenly on top of the pie and serve.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Chocolate Recipes
View all
Salted Caramel Swirl Brownies
by Sophie Richards from The Anti-Inflammatory 30-day Reset
Mary Berry’s The Ultimate Chocolate Roulade
by Mary Berry from Mary 90: My Very Best Recipes
More Christmas Recipes
View all
Mary Berry’s The Ultimate Chocolate Roulade
by Mary Berry from Mary 90: My Very Best Recipes
Rick Stein’s Braised Fillet of Haddock With Chestnut Mushrooms and Chestnuts
by Rick Stein from Rick Stein’s Christmas
More Pie Recipes
View all
Leftover Roast Chicken, Three Ways
by Amy Sheppard from Easy 10
Slow Cooker Fancy Shepherd’s Pie
by Hayley Dean from How to Make Anything in a Slow Cooker
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
