Peanut butter chocolate pie

Serves 12

Prep time: 30 minutes

Ingredients

• 250g butter
• 250g packet Choc Ripple biscuits
• 500g crunchy peanut butter
• 11/3 cups (220g) icing sugar mixture, sifted
• 200g dark chocolate, chopped finely 

Method

1. Grease a 22cm springform pan. 
2. Melt 125g of the butter. Process biscuits in a food processor until fine crumbs, then stir in the melted butter. Press mixture into the base of prepared pan; refrigerate while preparing filling. 
3. Beat 100g of the butter (softened slightly), peanut butter and icing sugar mixture in a large bowl with an electric mixer until smooth and combined. Spread the mixture over the base and refrigerate.
4. Chop the remaining 25g of butter. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (do not allow base of bowl to touch water); stir until melted. Spread the chocolate over the peanut butter mixture. Refrigerate until ready to serve.

Kitchen tips

We used a good-quality peanut butter that contains only peanuts and salt. If you use one that contains added oils, sugar and/or stabilisers, then the pie will be a bit sweeter but will not set as firmly (though it will still taste delicious).

Not suitable to freeze. Chocolate suitable to microwave.