Peanut Butter Pie

Ingredients:

(For the chocolate base)

• 100g dark (i used milk) chocolate 
• 100g butter
• 300g Digestive biscuits 

(For the Peanut butter filling)

• 200g cream cheese
• 2tbsp sour cream
• 2tsp vanilla extract
• 200ml double cream
• 150g caster sugar
• 230g chunky peanut butter

(For the chocolate ganache)

• 100g dark (i used milk) chocolate
• 100ml double cream

Pre-heat the oven on 190c

Method:

(For the base)                                         

1. Chop/crush the biscuits until they are crumbs.
2. Place the butter and chocolate in a saucepan over a medium heat until melted.
3. Pour the melted chocolate and butter mix in with the biscuit crumb, and mix until fully incorporated.
4. Place in a greased 9” spring form cake tin, and cook in the oven for 10 minutes. 

(For the filling)

1. Place all of the ingredients in your mixer and mix until smooth.
2. Once the base is out of the oven and has cooled, pour in the filling.
3. Chill in the fridge for 3 hours, until set.

(For the chocolate ganache)

1. Place the chocolate and cream in a glass bowl over a pan of boiling water, (make sure the bowl doesn’t touch the water) until the chocolate and cream have formed a smooth glossy mix.
2. Place in the freezer for about 5 minutes so it is cool enough to pour on top of the pie.
3. Pour the chocolate ganache on top of the pie and leave to set in the fridge for at least an hour.

Serve up and enjoy!