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🍰 Creamy Peanut Butter Pie with Cookie Base

685 kcal · 30 min · 4 servings

Creamy Peanut Butter Pie with Cookie Base Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) using top and bottom heat.
  2. 2. Place the cream cookies into a freezer bag.
  3. 3. Crush the cookies thoroughly inside the bag using your hands.
  4. 4. Melt the margarine in a small saucepan.
  5. 5. Set aside three tablespoons of the melted margarine.
  6. 6. Mix the remaining warm margarine with the crushed cookies.
  7. 7. Line a springform pan with baking paper.
  8. 8. Transfer the cookie mixture into the prepared pan.
  9. 9. Press the mixture firmly and evenly to form the base.
  10. 10. Bake the cookie base for about five minutes in the preheated oven.
  11. 11. Remove the base from the oven and let it cool down completely.
  12. 12. Place the peanut butter and coconut milk into a large bowl.
  13. 13. Whisk the mixture until frothy using a hand mixer with beaters.
  14. 14. Add the powdered sugar gradually.
  15. 15. Gently fold the powdered sugar into the cream.
  16. 16. Spread the peanut cream evenly over the cooled cookie base.
  17. 17. Smooth the cream surface with a spoon or spatula.
  18. 18. Roughly chop the chocolate coating (couverture).
  19. 19. Add the chopped chocolate and the three reserved tablespoons of margarine back into the saucepan.
  20. 20. Melt the mixture while stirring over low heat.
  21. 21. Pour the melted chocolate mixture evenly over the pie.
  22. 22. Smooth the chocolate layer.
  23. 23. Roughly chop the peanuts.
  24. 24. Sprinkle the chopped peanuts over the pie.
  25. 25. Place the pie in the refrigerator for about one hour.
  26. 26. For best results, let the pie set overnight.

Nutrition per serving