Ingredients:

  • 280 g Chocolate Sandwich Cookies
  • 115 g Unsalted Butter, melted
  • 1/4 tsp Fine Sea Salt (for crust)
  • 225 g Full-Fat Cream Cheese, softened to room temperature
  • 340 g Smooth or Crunchy Peanut Butter
  • 180 g Icing/Powdered Sugar, sifted
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Fine Sea Salt (for filling)
  • 480 ml Heavy Cream (very cold)
  • 50 g Dark Chocolate (50-70% cocoa solids), chopped
  • 50 ml Heavy Cream (for drizzle)
  • 1/4 cup Roasted Peanuts, roughly chopped (optional garnish)

Instructions:

  1. Prepare the Crumbs: Using a food processor, pulse the chocolate cookies and crust salt until very fine crumbs form. Pour the melted butter over the crumbs and mix until evenly moistened, resembling damp sand.
  2. Press and Shape: Transfer the crumb mixture into the 9-inch pie dish. Use the bottom of a measuring cup to firmly press the crumbs evenly across the base and up the sides. Chill the crust in the fridge for 30 minutes to set the structure.
  3. Whip the Cream: Pour the very cold heavy cream into a large, clean mixing bowl. Whisk on medium-high speed until firm, stiff peaks form. Set the whipped cream aside in the fridge.
  4. Cream the Base: In a separate large bowl, beat the softened cream cheese, peanut butter, vanilla, and filling salt on medium speed until completely smooth, light, and fluffy (2-3 minutes). Gradually incorporate the sifted icing sugar until fully combined and lump-free.
  5. Fold and Lighten: Using a large rubber spatula, gently fold the chilled whipped cream into the peanut butter mixture in three stages. Use slow, cutting motions, being careful not to deflate the air. Stop immediately once no white streaks remain.
  6. Assemble and Chill: Spoon the entire peanut butter filling mixture into the chilled crust and smooth the top evenly. Cover loosely and refrigerate for a minimum of 4 hours, or preferably overnight (8 hours), to allow the pie to set completely.
  7. Garnish (Just before serving): Make the Ganache by heating the 50 ml of cream until simmering. Pour over the chopped dark chocolate and let sit for 2 minutes. Stir until a smooth, glossy ganache forms. Let cool slightly, then drizzle the ganache artistically over the set pie. Scatter with chopped peanuts, if desired. Slice with a sharp knife and serve.