Ingredients:

  • 1 ½ cups (180 g) Dark Chocolate Wafer Biscuits, crumbled
  • 6 Tbsp (85 g) Unsalted Butter, melted
  • ¼ tsp (1 g) Fine Sea Salt
  • 8 oz block (225 g) Full-Fat Cream Cheese, softened
  • 1 cup (250 g) Smooth Peanut Butter (non-separating)
  • 1 ¼ cups (150 g) Powdered Sugar (Icing Sugar), sifted
  • 1 tsp (5 ml) Vanilla Extract
  • 1 ½ cups (360 ml) Heavy Whipping Cream, very cold
  • 2 Tbsp (30 g) Roasted Salted Peanuts, roughly chopped (Optional Garnish)
  • Chocolate Shavings or Cocoa Powder (Optional Garnish)

Instructions:

  1. Process the chocolate wafers in a food processor or crush them thoroughly with a rolling pin until fine crumbs form.
  2. Pour the melted butter and salt over the crumbs. Pulse or stir until the mixture resembles wet sand.
  3. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish. Place the prepared crust in the freezer for 15 minutes while preparing the filling.
  4. Whip the cold heavy whipping cream in a clean, dry bowl using a whisk attachment until stiff peaks form. Set aside immediately in the fridge.
  5. In a separate large bowl, beat the softened cream cheese until smooth and lump-free (about 1 minute). Then, incorporate the smooth peanut butter, sifted powdered sugar, and vanilla extract. Beat until the mixture is completely uniform and creamy.
  6. Using a rubber spatula, gently fold the chilled whipped cream into the peanut butter base in three additions. Stop folding immediately when no white streaks remain; do not overmix.
  7. Spoon the finished peanut butter filling into the chilled crust. Smooth the top.
  8. If garnishing, sprinkle the top evenly with chopped peanuts and/or chocolate shavings.
  9. Cover the pie loosely and refrigerate for a minimum of 4 hours, or preferably overnight, to allow it to set completely.
  10. Serve the pie after letting it sit at room temperature for 10 minutes. Use a sharp knife dipped in hot water for clean cuts.