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A slice no-bake peanut butter pie is on a speckled plate, fork marks are seen through the front of the slice revealing the inside. Chocolate biscuit base with peanut butter filling, chocolate top and mini peanut butter cups.
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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.
Course Baking
Cuisine Pie
Keyword best peanut butter and chocolate pie nz, best peanut butter pie nz, easy peanut butter pie recipe, low sugar peanut butter pie, maple peanuts recipe, no bake peanut butter pie nz, peanut butter and chocolate recipe, peanut butter pie, te reo Māori
Prep Time 30 minutes
Chilling Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 10 slices

Equipment

  • 1 x 20 cm Quiche Tin or Cake Tin

Ingredients

The Biscuit Layer - Te Paparanga Pihikete

  • 180 g pihikete tiakarete parauri (dark choc tim tams)
  • 60 g pata kua rewaina (melted butter)
  • 1 teaspoon wanira (vanilla)
  • ½ teaspoon rau kikini whakauruuru (mixed spice)

The Peanut Butter Cream - Te Kirīmi Pata Pīnati

  • ¼ C (40 g) hinu kokonati (coconut oil)
  • 70 g pata kūteretere (softened butter)
  • He kini tote - a pinch of salt
  • ¾ C (130 g) huka kokonati (coconut sugar) or ½ C (100g) huka hāura (brown sugar).
  • 1 ½ teaspoon wanira (vanilla)
  • ¾ C (200 g) pata pīnati māeneene (smooth peanut butter)

The Chocolate - Te Tiakarete

  • 100 g tiakarete parauri (dark chocolate, 50%)
  • 3 tablespoon (45 ml) kirīmi (cream) or 2 tablespoon (30 ml) miraka (milk).

Maple Peanuts - Pīnati Marahihi Māpere (optional)

  • ½ C (70 g) pīnati (peanuts, I used blanched peanuts but roasted would work as well)
  • 2 tablespoon (30 ml) marahihi māpere
  • He kini tote - a pinch of salt
  • 6 kapu pata pīnati iti (mini peanut butter cups)

Instructions

Prepare the Biscuit Layer:

  • Add the pihikete tiakarete parauri (chocolate biscuits) to a tāwhirowhiro (food processor) or crush it in a bowl with a rolling pin or something similar. 
    Whizz or crush it all together until you get a fine-ish crumb.
  • Add the pata kua rewaina (melted butter), wanira (vanilla) and rau kikini whakauruuru (mixed spice).
    Pulse or stir for 10 seconds until combined.
  • Press the crumb firmly in to a 20 cm quiche tin or a cake tin.
  • Refrigerate the base as you make the kirīmi pata pīnati (peanut butter cream).

Prepare the Coconut Oil:

  • Melt the hinu kokonati (coconut oil) gently in the microwave or in a pot over low heat on the stove.
  • Remove it from the heat and set it aside for 10 - 15 minutes until it has cooled.
    You want it to be room temperature, if you can hold your finger in it, it is ready.

Whip the Peanut Butter Filling:

  • Add the cooled hinu kokonati (coconut oil), pata kūteretere (softened butter), tote (salt), huka kokonati (coconut sugar) and wanira (vanilla) into a large bowl.
  • Tāwhiuwhiua (whip it) on high for around 4 - 5 minutes until light and fluffy in colour and texture.
  • Add the pata pīnati (peanut butter) and whip it in until it is just combined for around 10 seconds.

Spread the Filling in to the Base:

  • Pour the filling in to the biscuit base and smooth it out with a spatula.

Chill the Peanut Butter Filling:

  • Whakamātaohia (refrigerate it) for 20 minutes before pouring on the chocolate topping.

Prepare the Chocolate Topping:

  • Chop the tiakarete parauri (dark chocolate) roughly in to chunks. 
  • Add the tiakarete parauri (dark chocolate) and kirīmi (cream) or miraka (milk) to a heat proof bowl.
    Gently melt it in the microwave in 10 second bursts, stirring well between each time. This should take a minute or just over. 
  • You can also melt it gently in a heat-proof bowl that is sitting over a pot of barely simmering water (around 3cm deep). Make sure the bowl is not touching the water. Stir it occasionally until it is melted.
  • Once the tiakarete (chocolate) is completely melted and smooth, leave it to cool for 10 minutes.

Add the Chocolate Ganache:

  • Once the kirīmi tiakarete (chocolate ganache) has cooled, spread it on to the set peanut butter filling.

Chill the No-bake Peanut Butter Pie:

  • Refrigerate for at least 40 minutes before serving. This will keep well in the fridge like this for up to five days. If you are chilling it longer than 12 hours, place it in a sealed container.
  • When it is set, serve it plain or top it with my simple peanut decorations.

Make the Maple Peanuts:

  • On the day of serving, add the pīnati (peanuts) in to a dry frying pan set over medium heat. Toast them for around 5 minutes until they are golden and fragrant.
  • Then drizzle over the marahihi māpere (maple syrup) and a sprinkle of tote (salt). Stir for a minute or so until sticky.
  • Remove them from the heat and let them set and cool on a chopping board.
  • Pull them in to pieces and add them to the pie when you are ready to serve.

Store the No-bake Peanut Butter Pie:

  • This will keep in the fridge for up to a week but make the pīnati (peanuts) on the day of serving or the day before.
  • This pie softens 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.