We should ease off on January. If it weren’t for us telling January it’s grey and depressing then maybe it wouldn’t be.
From now on I think we should give January an ego boost by telling it it’s great no matter how cloudy or cold it is. Because like who needs the sun all year long anyway?
And why would you need the sun to comfort you when you can make a no-bake peanut butter cream pie and eat it? One cannot not like this pie. It asks very little of you. No one likes an over assuming pie and this pie is not assuming .... assuming you like peanut butter that is.
The pie itself is great! Not too peanut buttery and the creamy filling compliments the cookie base really well!
No-Bake Peanut Butter Cream Pie
Pie Crust462g (3 packages) chocolate peanut butter sandwich cookies
150g unsalted butter, melted
Lightly butter a 9 inch pie dish. Blitz the chocolate peanut butter sandwich cookies in a food processor until they are fine crumbs add the melted butter and mix until combined. Press down in the prepared pie dish, use a spoon and your hand to push it up the sides. Cover with cling film and leave in the fridge while you get on with the filling.
Peanut Butter Cream Filling226g cream cheese
120g icing sugar
150g peanut butter
1 tablespoon milk
500ml double cream
231g (1/2 package) chocolate peanut butter sandwich cookies
Beat the cream cheese, icing sugar, peanut butter, and milk together until smooth. In a separate bowl whisk the double cream until thick and smooth.
Gently fold the whipped cream into the peanut butter mixture until just combined. Spoon into the set pie crust and smooth down. Bash the cookies in a bag with a rolling pin or hammer whatever is to hand and sprinkle the crumbs on the top!
Leave to set for 1 hour or more as it probably should be stored in the fridge! Enjoy!