No Bake Peanut Butter Pie – Pae Pata Pīnati Tunu-kore
I have wanted to create this recipe for the longest time and so I made this for the wonderful Pic’s Peanut Butter whānau. I took inspiration from the peanut butter slice from my cookbook. It has a simple biscuit base and is filled with a creamy peanut butter filling that is lightly sweetened with coconut sugar. It is then topped with a creamy chocolate ganache and maple toasted peanuts. If you want to, chop up some mini peanut butter cups and add them on top too. It is deliciousness in every bite!
I would advise to use a good quality peanut butter that contains only roasted peanuts and salt, it creates such a divine flavour and creates that creamy filling that you see in these photo’s.
Peanut Butter Pie – Peanut Butter Pie
A no-bake peanut butter pie with a simple biscuit crust made with Tim Tams, a creamy peanut butter filling with coconut sugar and a chocolate ganache topping. Maple syrup caramelised peanuts and mini peanut butter cups finishes it off beautifully.
Servings 10 slices
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 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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