A super decadent, supper chocolatey recipe for Peanut Butter Pie with an oreo biscuit base

230g Oreo biscuits
90g butter, melted
240mls double cream
240g full fat cream cheese
315g smooth peanut butter
150g soft light brown sugar
The seeds from 1 vanilla pod
100g dark chocolate, melted
3 Oreo biscuits to crumble over the top

How to
Preheat the oven to 180C/gas mark 4.

Blitz the Oeros in a food processor until they resemble fine breadcrumbs. Add the butter and blitz again. Press into a 28cm wide pie dish or tin and bake for 5 minutes.

Whisk the double cream to stiff peaks then in a separate bowl mix the cream cheese, peanut butter, sugar and vanilla seeds until really smooth and well combined.

Fold in the shipped cream using a large metal spoon and a cutting motion. Pour into the pie crust and freeze for 1 hour.

Just before serving dribble with melted chocolate and a couple of Oreo biscuits crumbled over the top.

Recipe from Recipes From a Normal Mum, published under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported license.

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