This pie is all my favourite things in one, it has a crispy cookie base, smooth chocolate ganache, whipped peanut butter cream cheese filling and is finished with a light vanilla cream. It's a textural delight and a great balance of sweet and salty. Because it doesn't require any baking, its the perfect dessert to whip up for a dinner party, or you could make it into a slice version and just leave the cream off the top to make it last longer.
Base
200g store-bought chocolate chip cookies or your cookies of choice
100g butter, browned
Ganache
1/2 cup cream
250g milk chocolate
Peanut Butter Filling
250g cream cheese, at room temperature
1/2 cup cream
1 cup peanut butter
1/3 cup caster sugar
Whipped Cream
1/2 cup cream
1 tsp vanilla extract
Chopped peanuts for garnish!
Start by lining the base of a small pie or cake tin (I used a 18cm tin) it helps to put a long strip underneath that overhangs on the sides, so you can lift the pie out after.
Blend the cookies in a food processor into a very fine crumb. Meanwhile, brown your butter (this is optional, but of course WORTH IT). Place the butter into a pot on medium heat and cook it for 8-10 minutes, it will bubble, then foam and then settle. Keep an eye on it and once it turns a beautiful golden brown, its ready. Pour the butter into the cookies and blend it again to combine. Pour the mixture into your prepare tin and use a cup to press it into the base and sides. Put in the freezer to chill for now.
Rinse out your pot from the butter and add the cream for the ganache. Briefly heat the cream (keep an eye on it as it's not much it will heat quick!) when it starts to bubble around the edges, remove from heat. Break up the chocolate into a bowl and pour the hot cream over it. Stir until it melts together, if there are some pieces not melted, you can zap it quickly in the microwave to melt it completely. Pour the ganache into the cookie base and return to the freezer while you make the filling.
Place the peanut butter, room temperature cream cheese, cream and sugar into the food processor and beat for about 1 minute to combine into a fluffy mousse. If you don't have a food processor, do this with electric beaters, but make sure the cream cheese is room temp or it will split. Spread the mixture onto the ganache and place pie in the fridge.
Whip together the cream and vanilla and dollop this on the top of the pie, followed by some crushed peanuts for garnish! Chill the whole pie in the fridge for about 1 hour before serving.
