Ingredients:

  • 1 ½ cups crushed Digestive Biscuits or Graham Crackers
  • 2 Tablespoons Granulated Sugar
  • 6 Tablespoons Unsalted Butter, melted
  • ¼ teaspoon Fine Sea Salt
  • 8 ounces (1 block) Full-fat Cream Cheese, softened
  • 1 cup Smooth Peanut Butter
  • 1 ½ cups Sifted Icing Sugar (Powdered Sugar)
  • 1 teaspoon Pure Vanilla Extract
  • 1 ½ cups Heavy Cream (or Double Cream), chilled
  • 2 Tablespoons Icing Sugar (Powdered Sugar), for topping (optional)
  • 1 Tablespoon Reserved Peanut Butter, for garnish (optional)

Instructions:

  1. Prep Ingredients: Ensure cream cheese is completely softened and heavy cream is thoroughly chilled.
  2. Make the Crumb Base: Combine the biscuit crumbs, sugar, and salt in a bowl. Pour in the melted butter and mix until the mixture resembles wet sand.
  3. Form the Crust: Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie plate. Use the base of a measuring cup to achieve a dense, neat edge.
  4. Chill the Crust: Place the formed crust in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up.
  5. Whip the Cream: In a separate, clean mixing bowl, whip the 1 ½ cups of chilled heavy cream (and optional sugar) until stiff peaks form. Set aside approximately 1 cup of this whipped cream for topping later, then refrigerate the reserved portion.
  6. Beat the Cream Cheese Base: In the main mixing bowl, beat the softened cream cheese until completely smooth and lump-free (about 2 minutes). Scrape down the sides.
  7. Combine PB Mix: Add the peanut butter, sifted icing sugar, and vanilla extract to the cream cheese. Beat on medium speed until the mixture is uniform, light, and fluffy (about 3 minutes).
  8. Lighten the Filling: Gently fold half of the remaining whipped cream into the peanut butter mixture using a large spatula, being careful not to deflate the air.
  9. Finish Folding: Fold in the remaining whipped cream until just combined. The filling should be uniform in colour and velvety.
  10. Assemble the Pie: Pour the peanut butter filling into the chilled crust. Use the spatula to smooth the top.
  11. The Crucial Chill: Cover the pie loosely and refrigerate for a minimum of 4 hours, or preferably overnight, until the pie is completely set and firm.
  12. Garnish: Before serving, pipe or spoon the reserved whipped cream onto the pie. Drizzle with a tiny bit of melted peanut butter or sprinkle with chopped peanuts.
  13. Slice and Serve: Use a sharp knife dipped in hot water to get clean slices.