Peanut butter pie

  • For the peanut butter pie
  • 185g chocolate wafers
  • 15g granulated sugar
  • 140g unsalted butter, room temperature, divided
  • 1 batch AB's homemade peanut butter, recipe follows
  • 85g icing sugar
  • 1 tsp vanilla essence
  • 55g good quality dark chocolate, chopped
  • 75ml double cream
  • For the homemade peanut butter
  • 425g shelled and skinned AB's roasted peanuts, recipe follows
  • 1 tsp salt
  • 10g honey
  • 1 1/2 tbsp peanut oil
  • For the roasted peanuts
  • 900g in-shell raw peanuts*
  • 2 tbsp peanut oil
  • 1 to 2 tbsp salt
For the peanut butter pie:
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.

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