Peanut Butter Pie

It has been quite a tough past 2 months. The workload at university is at its peak during March, April & May and surely I've been feeling like quite a zombie. I stay at university for at least 7 hours on most of the weekdays and then come back home to continue more work. Anyone who is working and reading this is probably thinking, "You have no idea what's going to hit you after you've graduated!" I guess it's true, though.. Students do have it way better than working adults! Oh well, I do see myself missing the student life. Once we enter the "real" world it's all up hill from there.

Now that I've gotten that rant out of the way, I'll get right on with this peanut butter pie:

If there's one decadent food that I love right after chocolate, I would have to say it's peanut butter. In fact, they make such a great combination that I sometimes make a peanut butter & chocolate (usually Nutella) sandwich. Crazy, I know, but just way too good to pass up on occasion. 

Although I have to admit that my big brother is the peanut butter king at home. He loves peanut butter so much that he's tried it with everything: potato chips & fries being amongst the other foods. So when I announced that I wanted to make a peanut butter pie, he got pretty excited. He doesn't really show it, but a sister knows!

The pie turned out to be very creamy and I enjoyed it most with a glass of milk as it tends to make you thirsty after you're done eating it. Admittedly, it is quite a heavy dessert so I wouldn't recommend more than a slice a day. Make sure it's a big, chunky slice ;)

Peanut Butter Pie

For the crust

200g digestive biscuits

85g butter

2 tablespoons golden syrup*

*I used honey instead as I didn't have golden syrup at the time.

For the filling

225g full-fat soft cheese, at room temperature

150g chunky or coarse peanut butter

50g caster sugar

160ml carton of whipping cream

50g peanut butter chips

• Preheat the oven to 180°C, gas mark 4. Make the crust: seal the biscuits in a large polythene bag and crush well with a rolling pin. (Red Panda: Or just do it the easy way and use a food processor if you have one!) In a pan, melt the butter with the syrup, then stir in the biscuit crumbs until evenly coated. Press into the bottom and up the sides of a round 23 x 5cm (9 x 2in) deep pie dish or pan. Bake for 10 minutes, then leave to cool completely.
• Make the filling: in a bowl, beat the soft cheese, peanut butter and sugar until well blended (an electric hand-beater makes this easier). Whip the cream into very soft peaks, then fold into the peanut butter mixture. Fold in the peanut butter chips. Spoon the mixture into the biscuit case.
• Chill, uncovered, for about an hour until firm.

Happy Baking!