Peanut butter pie
- Preparation Time25 mins
- Cooking Time20 mins
For the peanut butter pie
For the homemade peanut butter
For the roasted peanuts
1) Preheat the oven to 180C/Gas 4. In the bowl of a food processor, combine the wafers and 15g sugar. Process until the wafers are fine crumbs.
2) Melt 85g of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 23cm metal pie pan.
3) Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.
4) Meanwhile, place the peanut butter and remaining 140g of butter into the bowl of the food processor. Process for 1 minute. Add the icing sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth.
5) Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.
6) Place the double cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes.
7) Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes. Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.
For the homemade peanut butter:
1) Place the roasted peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl.
2) Place the lid back on and continue to process while slowly drizzling in the oil until the mixture is smooth, approximately 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.
Yield: approximately 400g
For the roasted peanuts:
1) Preheat the oven to 180C/Gas 4. Rinse the peanuts under cool water to remove excess dirt. Pat dry, place in a large bowl and toss with the peanut oil and salt until well coated.
2) Place on 2 half sheet pans, making sure to spread the peanuts out into a single layer. Roast in the oven for 30 to 35 mins, rotating the pans halfway through cooking.
3) Once you remove the peanuts from the oven, allow them to cool slightly before eating. They will continue to cook and become crunchy as they cool.
4) If using peanuts to make peanut butter, remove the shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.
Yield: approximately 900g roasted peanuts in shell
*Note: If eating roasted peanuts out of the shell, use Virginia or Valencia peanuts. If utilizing the roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
Other recipes with chocolate
Cemetery Slime Punch
Caramel, Chocolate and Candy Apples
Marzipan Pumpkin Truffles
Black Velvet Cake
Slow Cooker Chocolate Fondue
Slow Cooker Brownie Cake
Slow-Cooker Peppermint Hot Chocolate
Tempting Chocolate Truffle Cake
Mint Chocolate Cheesecake
Cincinnati Chilli Dogs with Chocolate
Chocolate peanut butter pie
Cookies and Cream Fudge Brownies
Chocolate Fondants with Salted Caramel Ice Cream
Christmas Pudding Trifle
White Chocolate Mint Mousse
Minted Milk Chocolate Semifreddo
Gingerbread Souffle with Eggnog Custard
Other recipes with lemon
Buttered Prawn Curry and Naan
Spiced Butternut Squash Stew with Couscous
Jun Tanaka's Wild Alaskan Black Cod
Smoked trout salad with Meyer lemon dressing
Spicy Citrus Bloody Mary
Slow-cooked Lamb Neck
Pork With Green Peas
Citrus tequila cocktail
The ultimate coleslaw
Crispy Tuna-Cake Sliders with Citrus Slaw
Lemon-Blueberry Ricotta-Buttermilk Pancakes
BBQ prawns with cocktail sauce
Grilled Aubergine Salad
Lentil and rice salad
Parmigiano Reggiano, Pomegranate and Wild Rocket Salad
Sous Vide Cod with Chilli, Garlic and Coriander Butter with Cherry Tomato and Chorizo Ragu
Mango and Lemon Chutney
Slow-Roasted Lamb Shoulder with Feta Salsa
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Haunted Gingerbread Showdown
Nine of America’s best gingerbread artists craft spooky gingerbread creations for a chance to win the ultimate Halloween treat: a top prize of $25,000!
Michel Roux’s French Country Cooking
Michel Roux Jr showcases the unique cuisine of Southern France. He sources incredible local ingre-dients, samples delicious dishes and shares his favourite recipes that are simple and easy to make.
The Hairy Bikers' Comfort Food
For the Hairy Bikers, nothing beats delicious comfort food. Si and Dave share some of their favourite feel-good recipes and reveal the fascinating stories behind iconic dishes.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Duff Goldman challenges talented bakers from across America to a spooky baking competition. These experts go head to head to see who can impress the judges with their edible Halloween creations for a chance to win the $10,000 prize.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Michel treats his friends and family to an irresistible red rice salad with merguez sausages. Plus, he prepares a bavette steak with grilled vegetables.
Best of Takeout Ranch Style
Ree Drummond packs up portable food! She makes spicy Chuck burgers with crispy onions for her father-in-law. And, there's a blood orange Rosemary pound cake to mail to her mum.
Dull Diner Dilemma
Robert Irvine journeys to Massachusetts, into the heart of diner country, to help a mother and daughter’s establishment get back on their feet.
Dave and Si cook dishes to feed a multitude with crowd-pleasing dishes. On the menu is salmon pie with spinach and hollandaise and chocolate and cherry buns.
Best of Over To The Oven
Ree Drummond shares her sweet and savoury baking favourites. There's blueberry coffee cake, chocolate chip, bacon and caramel corn cookies, and a freezer-friendly ranch pizza pie.
Saving A Family's Legacy
Robert Irvine comes to the rescue of a Maryland seafood restaurant. The third-generation owners need Robert’s help to salvage their family legacy.
A Cut Above
The Bikers transform everyday ingredients into comforting dishes. Bananas are made into a sophisticated tarte tatin and ricotta cheese is the basis for gnudi.
Best of Family Faves Ree-Booted
Ree Drummond reboots quick and easy family favourites. There's flank steak with herb sauce and three cheese waffle hash browns, and turkey taco lettuce wraps.
Dinner In Napa
For a meal with Jeffrey Ina makes couscous and tuna salad with raspberry bars. They have dinner with Michael Chiarello who makes his great chicken with grapes.
Ina makes a surprise birthday dinner for a friend. She fills her fridge with Italian seafood salad, German chocolate cupcakes and a delicious cheeseboard.
Eat Like A Local
Ina makes tomato crostini and whipped feta for lunch and learns how to make a local recipe of buttermilk fried chicken. Then, she chooses drinks: spritz or gimlet
Ina turns classic lobster recipe into a Deconstructed Lobster Salad. Later, she learns to make the Michelin-starred Auberge du Soleil’s signature Torte Au Chocolat.
Perfect Day In East Hampton
Ina whips up raspberry muffins for breakfast. Later, she cooks with the local chef Joe Isidori before heading back to the barn for soup with Jeffrey.
Local Food Heroes
Ina, inspired by the fabulous food in the Hamptons, creates new recipes for her blog. She makes salmon and guacamole sandwiches and balsamic roasted beet salad.
Ina Garten shares her secrets for effortless entertaining with chili tortilla chips, slow roasted beef, roasted balsamic brussels sprouts and truffled mashed potatoes.
Library Inaugural Drinks
Ina makes fig and fennel caponata, an antipasto platter and mashed chickpeas and mussels to thank the team that designed and built a library at her barn.
Birthday Boat Party
Ina sets sail down the Hudson River to celebrate a friend's birthday. She brings portable food including hot smoked salmon, fresh dill sauce and carrot cake.
Surprise Italian Party
Ina is hosting a surprise dinner party with an Italian theme. She shares her dinner party knowledge and strategies, from menu planning to setting the scene.
Ina has a romantic plan for her wedding anniversary. Her menu includes crispy mustard chicken, creamy cheddar grits and chocolate peanut butter globs.