Peanut Butter Pie - Peanut Butter Pie

A no-bake peanut butter pie with a simple biscuit crust, a creamy peanut butter filling and a chocolate ganache topping. Maple syrup caramelised peanuts finishes it off!

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Prep Time 30

Chilling Time 1 10

Servings 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)
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 pata pīnati māeneene (smooth peanut butter)

The Chocolate - Te Tiakarete

100 g tiakarete parauri (dark chocolate, 50%)
3 tbsp kirīmi (cream)

Maple Peanuts - Ngā Pīnati Marahihi Māpere (optional)

½ C pīnati (peanuts, natural)
2 tbsp 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 crumb forms.
Add the pata (butter), wanira (vanilla) and rau kikini whakauruuru (mixed spice). Pulse a few times 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.