No Bake Peanut Butter Pie – Pae Pata Pīnati Tunu-kore
I wanted to create this No-bake Peanut Butter Pie recipe for the longest time. Finally I got the opportunity to make it as a collaboration with the wonderful picspeanutbutter whānau (family). Start this recipe with a simple biscuit base, made with a combination of pata (butter) and crushed Tim Tam’s. Press the kongakonga (crumb) in to a 20 cm tin and refrigerated until firm. Meanwhile, make the filling with hinu kokonati (coconut oil), pata (butter), pata pīnati māeneene (smooth peanut butter), huka kokonati (coconut sugar) and a touch of wanira (vanilla). Once it is creamy and smooth, spread it in to the paparanga pihikete (biscuit layer) and chill again. To complete the masterpiece, melt together a creamy chocolate ganache and spread it on to the set filling. Refrigerate until firm and serve to everyone waiting in anticipation.
As a final flourish and if you have the energy, add some maple toasted peanuts. Chopped Mini peanut butter cups are also a fun decoration. I strongly advise using a good quality peanut butter that contains only roasted peanuts and salt. This creates such a divine flavour and creates that creamy filling that you see in these photo’s.
More peanut butter recipes that you may like:
Need an afternoon treat, make these Banana Cupcakes topped with Peanut Butter Buttercream. A No-bake Hedgehog Slice with a touch of pata pīnati (peanut butter) balances out the chocolate so well. One of my all time favourite slices, my No-bake Peanut Butter Slice just happens to be gluten and dairy free. It is also less sweet and uses an unrefined sweetener called mīere raihi parauri (brown rice malt syrup).
Do you love fudge but find it a bit sweet? So do I! Subsequently, I created this Toasted Coconut Fudge that is full of toasted kokonati (coconut) and a karamea pata pīnati (peanut butter caramel).
Videography and photography by Sarah Henderson.
Peanut Butter Pie – Peanut Butter Pie
Ingredients
The Biscuit Layer – Te Paparanga Pihikete
- 180 g pihikete tiakarete parauri (dark choc tim tams)
- 60 g pata kua rewaina (melted butter)
- 1 tsp wanira (vanilla)
- ½ tsp rau kikini whakauruuru (mixed spice)
The Peanut Butter Cream – Te Kirīmi Pata Pīnati
- ¼ C (40 g) hinu kokonati kua rewaina (melted coconut oil, but make sure it has cooled before using it)
- 70 g pata kūteretere (softened butter)
- He kini tote – a pinch of salt
- ¾ C (130 g) huka kokonati (coconut sugar)
- 1 ½ tsp wanira (vanilla)
- ¾ C (200 g) pata pīnati māeneene (smooth peanut butter)
The Chocolate – Te Tiakarete
- 100 g tiakarete parauri (dark chocolate, 50%)
- 3 tbsp (45 ml) kirīmi (cream)
Maple Peanuts – Pīnati Marahihi Māpere (optional)
- ½ C (70 g) pīnati (peanuts, I used blanched peanuts but roasted would work as well)
- 2 tbsp (30 ml) marahihi māpere
- He kini tote – a pinch of salt
- 6 kapu pata pīnati iti (mini peanut butter cups)
Instructions
The Biscuit Layer – Te Paparanga Pihikete
- Add the pihikete tiakarete parauri (chocolate biscuits) to a tāwhirowhiro (food processor). Process until a fine-ish crumb forms.
- Add the pata (butter), wanira (vanilla) and rau kikini whakauruuru (mixed spice). Pulse only a few times, just until it all comes together.
- Press the crumb firmly in to a 20 cm quiche tin or a cake tin. Refrigerate the base as you make the peanut butter cream.
The Peanut Butter Cream – Te Kirīmi Pata Pīnati
- Add the hinu kokonati (coconut oil), pata kūteretere (softened butter), tote (salt), huka kokonati (coconut sugar) and wanira (vanilla) into a large bowl.
- Whip all the ingredients on high for around 4 minutes until light and fluffy.
- Add the pata pīnati (peanut butter) and whip it in until it is just combined for around 10 seconds.
- Pour it in to the biscuit base and smooth it out with a spatula. Refrigerate it for 20 minutes before pouring on the chocolate topping.
The Chocolate Topping – Te Paparanga Tiakarete
- Melt the tiakarete parauri (dark chocolate) and kirīmi (cream) over a double boiler. You can also do this in 15 second blasts in the microwave for up to a minute, stir gently after each 15 seconds.
- Let the ganache cool for ten minutes and then spread it on to the set peanut butter filling. Refrigerate for 40 minutes before serving. Keep it plain or top it with my simple peanut decorations.
Maple Peanuts – Ngā Pīnati Marahihi Māpere
- Roast the pīnati in a dry frying pan for 5 minutes over medium heat. Drizzle over the marahihi māpere (maple syrup) and a sprinkle of tote (salt).
- Remove them from the heat and let them set on a chopping board. Pull them in to pieces and add them to the pie when you are ready to serve.
- This will keep in the fridge for up to a week.Note: This pie softens after around 15 minutes after being removed from the fridge. If you want a firmer set, put the pie in the freezer for an hour before serving.
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