Wednesday, 30 July 2014

Elvis' favourite type of pie, apparently. Good enough for me though, any excuse to make something stupidly calorie ridden. This is a super rich and decadent pud, perfect for a treat or a dinner party. You can make it way in advance (day before) and leave it in the fridge to set. It's soooo good.

What you'll need:

For the crust:
A packet of digestive/ hob nob biscuits. You could even use chocolate cookies or anything similar
6 tbsp unsalted butter, melted
pinch of salt

For the filling:
1 3/4 cups of heavy cream divided into 1 cup and 3/4 of a cup
1 cup of smooth peanut butter
3/4 cup of softened cream cheese
1/3 cup + 2 tbsp condensed milk

This recipe is adapted from Joy the Baker

What you need to do:

The recipe gives you the measurements in cups. Now I am guessing this is american cups as it's an american website but they are not the same as metric cups. I only realised this after I made this recipe and tonnes of other recipes and it turned out fine with metric cups. So you could convert US cups into g and try it that way or just use metric cups.

So lets get started, you will need to melt your butter in the microwave.
Now you need to either pop your biscuits in a food processor and blitz until they resemble bread crumbs. Or like me, you can smash the crap out of them with a rolling pin in a freezer bag. 

Now you need to mix them with your butter until they stick together, if they are too dry then add a touch more butter. They need to hold their shape to form the crust.

Now spread your biscuity mix over the bottom and sides of a 9inch loose bottomed tart tin leaving no gaps. Place it in the freezer whilst you crack on with the filling.

To make the filling you will need to place the peanut butter, cream cheese and condensed milk into a mixer with the paddle attachment. Or you could mix by hand or with an electric whisk.
Mix until incorporated by do not over mix or they will separate.

In a separate bowl whip 3/4 cup of cream until soft peaks. Now fold it into the peanut mixture by hand until incorporated.

Fill your cold crust with the mixture and spread evenly. Now whip up the remaining cup of cream and pile high on top of the pie. Now pop it in the fridge for at least 2 hours, top with nuts and shovel it in! Seriously!

I decided to take the rest into work as eating this entire pie would really not be a great idea for the pre wedding diet. They polished it off pretty well in the staff room and I had no complaints so go on, make it!


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