Peanut Butter Chocolate Pie {eggless}

biscuit pie · bourbon · bourbon biscuit · chocolate · chocolate ganache

This recipe has been churning in my head for many months but never came around to making it, simply excuse I live in a house of non-PB lovers! But the perfect opportunity arose when my entire extended family came over for an evening of fun + games. My extended family are just like my immediate ones – living to eat, to talk about food, and to explore the world for the best meals! This pie has a bourbon biscuit crust base – although Oreos would work fabulously too here, with a creamy peanut butter filling and a decadent dark chocolate ganache on top. I add a hint of orange zest into the peanut butter filling to cut the depth with some citrus hits, but you can definitely omit it. This is also extremely simple to make, with no baking required – but it is a bit lengthy in terms of would take longer than say whisking together a batter and baking at one go, but hey, some deliciousness requires some patience at times!

The Recipe
Serves 12 inch pie

Ingredients

Crust:
240g bourbon chocolate biscuits (or Oreos)
¼ cup melted butter
Filling:
1 ½ cups peanut butter, unsweetened
½ cup powdered sugar
180ml cream
1 tbsp vanilla essence
1 tsp orange zest
2 tbsp soft butter
Chocolate layer:
100 ml cream
40 g dark chocolate pieces
Crust:
2 packets bourbon chocolate biscuits (or Oreos)
¼ cup melted butter
Filling:
1 ½ cups peanut butter, unsweetened
½ cup powdered sugar
180ml cream
1 tbsp vanilla essence
1 tsp orange zest
2 tbsp soft butter
Chocolate layer:
100 ml cream
40 g dark chocolate pieces

Instructions

Crust:
Crush the biscuits in a mixer or by hand into fine crumbs
Then add the butter to create a wet mixture
Spread across the pie tin to create a smooth crust layer, insluced the edges of the tin
Refrigerate to set for at least an hour
Filling:
Whisk all the ingredients together until well combined and layer into the pie, smoothening the edges
Refrigerate for at least 30 minutes
Chocolate layer:
Gently warm the chocolate and cream together on the low heat for 2-3 minutes and stir to combine. Do not let the cream come to a boil
Remove from heat and stir until all the chocolate has melted through
Pour over the peanut butter filling, leaving the edges free
Refrigerate for at least an hour
Remove from the fridge for at least 30 minutes before serving

INSTRUCTIONS

ingredients

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