Oreo and peanut butter pie

The famous Oreo and peanut butter pie. Pure decadence – a combination of a sweet and salty, creamy peanut butter filling, an Oreo biscuit base and chocolate ganache. You might think that one slice of this pie would be enough to satisfy you, yet you still want to reach for another… An easy no-bake pie that is absolutely divine! Highly recommended.

Ingredients for the base:

• 300 g Oreo or Neo biscuits with chocolate filling (2 packets)
• 60 g butter, melted

Place the biscuits and butter in a food processor and blitz until the biscuits are thoroughly crushed and the mixture has the consistency of wet sand. If you do not have a food processor, place the biscuits in a strong bag (e.g. a resealable bag) and bash firmly with a rolling pin or a meat mallet until thoroughly crushed, then combine with the melted butter.

Transfer the biscuit mixture to a deep (3 cm) 25 cm tart tin with a removable base. Tip the biscuit mixture into the tin, spread it evenly and press it firmly and tightly into the base and sides of the tin. Chill in the fridge for 60 minutes.

Ingredients for the peanut butter filling:

• 250 g Philadelphia-style cream cheese
• 1 cup icing sugar
• 2 tsp almond liqueur or vanilla extract
• 300 g peanut butter
• 250 ml double cream, chilled
• a large pinch of salt (if the peanut butter is unsalted)

All the ingredients apart from the double cream should be at room temperature.

Place the cream cheese, icing sugar, salt and vanilla in the bowl of a stand mixer. Beat until combined. Add the peanut butter and beat just until the ingredients are combined. In a separate bowl, whip the double cream, then add it to the peanut butter mixture in three batches, gently mixing until combined.

Spread the peanut butter filling over the tart base and smooth the surface. Chill in the fridge for several hours, preferably overnight.

Ingredients for the chocolate ganache:

• 50 ml double cream
• 60 g milk chocolate, chopped
• 25 g dark chocolate, 70% cocoa solids, chopped

Heat the double cream in a small saucepan. Remove from the heat, add the chopped chocolate and leave to stand for 2 minutes. After this time, stir until the chocolate has melted and you have a smooth glaze. Leave to cool slightly, but it should remain liquid. Pour the glaze over the chilled tart and spread evenly.

Decorate with additional Oreo biscuits, pressing them into the filling.

Additionally:

• 12 Oreo or Neo biscuits with chocolate filling, for decoration

The Oreo and peanut butter pie should be stored in the fridge.

Enjoy!