Ingredients:

  • 1 ¼ cups (150 g) All-Purpose (Plain) Flour
  • ½ teaspoon (3 g) Fine Sea Salt
  • ½ cup (113 g) Unsalted Butter, chilled and cut into small cubes
  • 3–4 tablespoons (45–60 ml) Ice Water
  • 1 cup (240 ml) Whole Milk
  • ½ cup (120 g) Granulated Sugar
  • 3 tablespoons (25 g) Cornstarch (Corn Flour)
  • 3 large Egg Yolks, beaten
  • 1 teaspoon (5 ml) Pure Vanilla Extract
  • 1 cup (250 g) Smooth Peanut Butter (Processed)
  • ½ cup (113 g) Cream Cheese, softened (Full-fat)
  • 1 ½ cups (360 ml) Double Cream (Heavy Whipping Cream), chilled
  • ¼ cup (30 g) Powdered Sugar (Icing Sugar)
  • 2 tablespoons chopped Roasted Peanuts (Garnish)

Instructions:

  1. Blind Bake the Pie Shell: Prepare and roll out the shortcrust pastry. Press it into the 9-inch pie plate. Prick the bottom generously with a fork. Line with parchment paper and baking weights/beans.
  2. Bake: Blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 10–12 minutes, until light golden brown. Cool completely on a rack.
  3. Combine Dry Ingredients: In a heavy-bottomed saucepan, whisk together the granulated sugar and cornstarch thoroughly to prevent lumps.
  4. Create Slurry & Temper: Gradually whisk in the cold milk until smooth. Place the saucepan over medium heat. Whisk continuously until the mixture thickens slightly and begins to bubble (about 5-7 minutes).
  5. Temper the Yolks: Remove the saucepan from the heat. Take a small ladle of the hot milk mixture and slowly whisk it into the beaten egg yolks (this prevents the yolks from scrambling).
  6. Return to Heat: Pour the tempered yolk mixture back into the saucepan. Return to low heat and cook, stirring constantly, until the custard base thickens significantly and coats the back of a spoon. Do not boil vigorously.
  7. Add Flavor: Remove from heat immediately. Stir in the vanilla extract, the softened cream cheese, and the smooth peanut butter until completely melted and smooth. The residual heat should melt the cream cheese perfectly.
  8. Cool Down: Transfer the peanut butter custard base to a shallow bowl. Cover the surface directly with cling film (to prevent a skin). Cool at room temperature for about 30 minutes, then refrigerate for 1–2 hours until completely cold but not stiff.
  9. Whip the Cream: In a separate, chilled bowl, whip the double cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Lighten and Fold: Gently fold about one-third of the whipped cream into the chilled peanut butter custard base. Then, add the remaining whipped cream and use a rubber spatula to gently fold it in until just combined, ensuring no white streaks remain.
  11. Fill and Chill: Pour the creamy filling into the cooled pie crust. Smooth the top. Cover loosely and chill in the refrigerator for a minimum of 4 hours, or ideally, overnight, to allow the pie to fully set.
  12. Serve: Garnish with the reserved chopped peanuts before slicing and serving.