There seems to have been a prevalence of Reese’s products on UK shelves this year, and peanut butter pie combines everything good about their chocolatey peanut butter cups with the never-ending demand for salted caramel. Throw in all the elements of a cheesecake for good measure, and you have got yourself a winner.
A ridiculously easy, no-bake recipe, you can get this glorious confection into the fridge within half an hour of stepping into the kitchen. A few words to the wise. The base should be crunchy and rustic, hence the graham crackers crushed by hand; the peanut butter jar comes in handy for this. Choose smooth peanut butter to contrast.
Originally, we wanted mini peanut butter cups but could only get the original size. In hindsight, these work much better texture wise than whole mini cups. Once the cheesecake part is blended it has that claggy aspect that felt a bit heavy for the pie. A splash of cream whisked in briefly works very well to eliminate that. For this recipe, you will need a 9-inch pie pan.
This recipe is courtesy of the chefs at Rattan Direct.
- 10 oz graham crackers
- 9 tablespoons unsalted butter
- 9 oz cream cheese
- 3 tablespoons icing sugar
- 1 1/4 cups (or 1/2 jar) smooth peanut butter
- 1 1/4 cups heavy cream
- 1/2 cup plain chocolate
- 3 Reese's peanut butter cups, chopped
- 1 Pulverise the biscuits into a rough crumb
- 2 Stir in the melted butter. Press into the base of the tin.
- 3 Whisk the cream cheese, icing sugar, and peanut butter together.
- 4 Add 1/2 cup of double cream and whisk just enough to incorporate.
- 5 Top the base with the mix.
- 6 Lightly whip the rest of the cream and pipe across the top. You don’t want to cover the whole base as it would be too rich, but you don’t need perfect piping either.
- 7 Drizzle with the melted plain chocolate.
- 8 Scatter with the chopped peanut butter cups.
- 9 Refrigerate to set the chocolate to a crisp.
- 10 Serve, sit back, and watch the sheer amazement.