SA Peanut Butter Pie

I'm going to start with an apology for the entirely inadequate picture above. My camera's batteries were mysteriously died, leaving me to cope as best as possible with the less-than-amazing camera in my phone. Thus, you'll need to read the ingredients in order to lust after the awesomeness that is this Peanut Butter Pie.

I'm not really a peanut butter lover, truth be told. I think it has something to do with a glut of peanut butter sandwiches I was sent to school with in 2nd grade, but a general disinterest in the stuff is all I can usually manage.

This project was a revelation though. The combination of chocolate, peanut butter, and cream cheese forms some sort of perfect storm that defies my apathy to become something more: Peanut Butter Pie. It's basically a giant Reese's Peanut Butter Cup, which should please my South African friends who force me to bring back bucketloads of those every time I visit the US.

Although (aside from the crust) this is a no-bake project, it takes some time to set so should be started the day before serving.

Peanut Butter Pie

Ingredients:

Crust:
150g chocolate cookies, crumbled (I used Romany Creams)
2 tablespoons sugar
3-4 tablespoons unsalted butter, melted

Filling:
1 cup peanut butter
230g cream cheese (room temperature)
1 tablespoon Amarula
1 cup icing sugar
2 teaspoons vanilla
1/2 cup whipping cream

Ganache:
120g dark chocolate, chopped
1/4 cup whipping cream
1 tablespoon unsalted butter

Preheat oven to 177C. Mix together cookie crumbs, sugar and butter, and press into a 23cm pie pan (make sure to push it up the sides a bit). You may need a bit more butter depending on the type of cookies used. Bake for 8-12 minutes, until firm. Set aside on a wire rack and allow to cool completely.

In a large bowl, blend the peanut butter, cream cheese, and Amarula. Beat in the sugar until fluffy, then add the vanilla.

In a small bowl, beat the whipping cream until soft peaks form, then fold into the peanut butter mixture with a rubber spatula or spoon. Pour the filling into the cooled pie crust and smooth. Refrigerate until firm, at least 4 hours or overnight.

To make the ganache, melt the chocolate, butter and cream in a double boiler (or bowl placed over a pot of boiling water). Stir until blended, then remove and set aside until cooled to room temperature. (You can put it in the fridge to speed this process, but then you'll need to stir it every 10 minutes or so.)

Spread the ganache over the pie and smooth, then sprinkle chopped peanuts over the top. Refrigerate for at least another hour before serving.