Ingredients:

  • 1 ¾ cups (crushed) Digestive Biscuits
  • 2 Tbsp Granulated Sugar
  • 6 Tbsp Unsalted Butter (melted)
  • ¼ tsp Fine Sea Salt (for crust)
  • 8 oz Cream Cheese (full fat, softened)
  • 1 ¼ cups Smooth Peanut Butter (conventional type)
  • 1 ½ cups Powdered Sugar (Icing Sugar, sifted)
  • 1 tsp Vanilla Extract
  • ½ tsp Fine Sea Salt (for filling)
  • 1 ½ cups Double Cream (Heavy Whipping Cream, chilled)
  • ½ cup Extra Double Cream (for garnish, optional)
  • 1 oz Dark Chocolate (shaved, optional)
  • 2 Tbsp Chopped Roasted Peanuts (optional)

Instructions:

  1. Prepare the Base: Combine the crushed Digestive biscuits, 2 Tbsp sugar, melted butter, and salt in a bowl. Mix until the mixture resembles wet sand.
  2. Form the Crust: Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the flat bottom of a measuring cup to compact it tightly.
  3. Chill: Place the prepared crust into the freezer for 15 minutes while preparing the filling, or into the refrigerator for 30 minutes.
  4. Cream the Base: Using a stand mixer, beat the softened cream cheese, peanut butter, vanilla, and salt until completely smooth and lump-free (about 2 minutes).
  5. Sweeten: Gradually beat in the sifted powdered sugar until fully incorporated, scraping down the bowl as needed.
  6. Whip the Cream: In a separate, clean, chilled bowl, pour the 1 ½ cups of cold double cream. Whip on medium-high speed until firm peaks form. Be careful not to over-whip.
  7. Fold and Combine: Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Then, gently fold in the remaining whipped cream until the mixture is uniform, light, and streak-free.
  8. Fill the Crust: Spoon the peanut butter pudding mixture into the chilled crust. Smooth the top with a spatula.
  9. Final Chill: Cover the pie loosely and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the filling to set completely.
  10. Garnish and Serve: Once firm, whip the remaining ½ cup of double cream for the topping. Spread or pipe the whipped cream over the pie. Sprinkle generously with chocolate shavings and chopped peanuts just before serving.