Ingredients:

  • 1 ½ cups (175 g) Digestive Biscuits or Graham Crackers, finely crushed
  • 2 Tbsp (25 g) Granulated Sugar
  • ½ cup (115 g) Unsalted Butter, melted
  • ¼ tsp (1 g) Pinch of Salt (for crust)
  • 8 oz block (225 g) Full-Fat Cream Cheese, fully softened
  • 1 ½ cups (375 g) Smooth Peanut Butter
  • 1 cup (120 g) Icing Sugar (Powdered Sugar), sifted
  • 1 tsp (5 mL) Vanilla Extract
  • ½ tsp (2 g) Fine Sea Salt (for filling)
  • 1 ½ cups (360 mL) Double Cream (Heavy Cream), cold
  • ¼ cup (30 g) Roasted Peanuts, roughly chopped (for garnish)
  • Chocolate Sauce (for drizzle)

Instructions:

  1. Crush the Biscuits: Process the biscuits/crackers, sugar, and salt in a food processor until fine crumbs form. Alternatively, place them in a bag and crush thoroughly with a rolling pin.
  2. Combine and Press: Pour the melted butter over the crumbs and mix thoroughly until evenly moistened, resembling wet sand.
  3. Form the Base: Transfer the mixture to the 9-inch pie dish. Use the bottom of a measuring cup or your knuckles to firmly press the crumbs evenly across the base and up the sides.
  4. Chill: Place the prepared crust in the refrigerator for at least 30 minutes to set the butter and firm up the structure.
  5. Whip the Cream: Pour the cold double cream into a clean, chilled bowl. Use the electric mixer on high speed to whip the cream until stiff peaks form. Set aside.
  6. Cream the Base: In a separate, large bowl, use the paddle attachment (or beaters) to beat the softened cream cheese until perfectly smooth and lump-free (about 2 minutes).
  7. Add Flavour: Beat in the smooth peanut butter, sifted icing sugar, vanilla extract, and salt until the mixture is completely uniform and creamy. Scrape down the bowl halfway through.
  8. Fold Gently: Take the set-aside whipped cream and gently fold it into the peanut butter mixture using a large rubber spatula. Use a cut and fold motion, working quickly until no streaks of white cream remain.
  9. Fill the Pie: Spoon the light and airy peanut butter mixture directly into the chilled crust. Smooth the top with a spatula.
  10. Freeze: Cover the pie loosely and transfer it to the freezer. Freeze for a minimum of 4 hours, or preferably overnight, until completely solid.
  11. Serve: Before serving, allow the pie to temper in the refrigerator or on the counter for 15–20 minutes for easier slicing. Garnish with chopped peanuts and a decadent chocolate drizzle just before slicing.