A jar of peanut butter is a wondrous thing. It has the power to reduce grown men and women into little children, greedily poking their fingers in the jar to scoop out and lick a creamy dollop of buttery, crunchy goodness. Everyone has their favourite peanut butter combination. Mine is crunchy peanut butter and manuka honey on stone milled wholemeal bread. Food of the Gods!
Peanut butter is good for many other things than just big greedy finger licking and cookie baking, as I have discovered lately. It makes a great satay sauce for dips. It makes for delicious curry in Asian cooking. It adds a depth to savoury puff pastry and cheesecakes. But my most favourite discovery is a frozen peanut butter pie that needs no cooking or baking and is just right for a gathering of sweet toothed friends.
The crumbly golden crust, topped with cheesecake like chilled peanut butter goodness, garnished with Maltesers and served with a drizzle of good old dark chocolate sauce is my vice of the moment. I have made this pie several times during our socialising jaunts in the past couple of weeks and everyone seems to love it immensely. I never have leftovers and I have yet to make it just for us. I think I might do that today.
FROZEN PEANUT BUTTER PIE
Preparation Time - 30 minutes
Chilling Time - 4 hours
Serves - 8
For The Base
250g Nice biscuits
1/4 cup choc chip bits
50g butter, melted
1 tablespoon milk
For The Filling
3/4 cup(210g) crunchy peanut butter
1/2 cup(125ml) cream
250g cream cheese, softened
1/2 cup(110g) caster sugar
maltesers to decorate
For The Base
Grease a 24cm round or 38cmx12cm rectangular loose based tart tin. Process biscuits, choc chips, butter and milk in a processor until combined. Press mixture over base and side of the tin. Freeze 30 minutes.
For The Filling
Make filling by combining peanut butter and cream in a saucepan over low heat. Stir and cook for a few minutes until smooth. Remove from heat and cool. Beat cream cheese and sugar in a small bowl with an electric mixer. Stir in peanut butter mixture.
Spread filling over crust. Decorate with maltesers, cover with foil and freeze for 3 hours. Thaw at room temperature for 20 minutes before serving.
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I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!
I am a professional blogger, food photographer and cookbook author based in Sydney, Australia. Cook Republic is a national award-winning blog. Here you will find hundreds of (triple-tested!) easy, delicious and family-friendly recipes. I am fanatic about vegetables and my recipes are packed with seasonal veggies and loads of flavour. Through my writing, cooking and workshops, I share lots of tips and techniques to help you become better cooks!