Peanut Butter & Nutella Cream Pie

This is one of those recipes that I can promise you is just as epic as it sounds. It’s also got every bit as many calories as you imagine and probably a teaspoon more too. It’s one of those pies you should make on a special occasion when there are a few of you around so you aren’t tempted to just inhale the entire thing.

This pie was inspired by the last issue of Jamie Oliver magazine. In the mag Jamie shared a recipe for chocolate & peanut butter cream pie which quite frankly sounds stupendous and of course I read it, instantly wanted it but firstly I didn’t have all the ingredients and secondly I had about a tenth of the energy required for all the stages. So I made up my own version stealing sneaky bits of his and creating cheats for the others. It doesn’t take lots of effort but looks quite impressive and tastes like everything good – creamy and buttery.

Peanut Butter & Nutella Cream Pie:

For the crust:

250g of bourbon cream biscuits ( I believe the Jamie recipe uses Oreos but I had cheap own brand bourbons in my cupboard so that’s what I used)
1 tbsp of Plain flour
75g of melted butter

For the filling:

200g of smooth peanut butter
1 tbsp of sifted icing sugar
50g melted butter
300ml of double cream
1tbsp of icing sugar
2tbsp of Nutella ( or other hazelnut chocolate spread)
Some kind of chocolate chips or shavings to decorate

Preheat your oven to gas mark 4/180C

First up melt your butter for the crust and leave to cool. Now blend the bourbons and the flour together until you have a fine crumb. Mix in your cooled, melted butter and press into a 23cm pie tin ( or loose bottomed baking tin like me)you want an even base and the mixture to go about an inch or so up the sides – place this in the fridge for about 20 minutes to chill.

Remove from fridge and bake for 10 minutes until crisp then leave to cool while you prepare your fillings.

Beat your peanut butter with the icing sugar and cooled, melted butter until smooth and set aside.

Now whip your cream and icing sugar until soft peaks are formed and then fold in your Nutella. Chill until ready to use.

When your crust is completely cool cover the base with the peanut butter mixture, followed by your cream mixture and your chocolate decorations. Chill until ready to consume.

Then just try not to eat it all at once.

I cannot tell you just how good this is. I insist you try it!
Enjoy.