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Thanksgiving Peanut Butter Pie With Oreo Crust Recipe

I've been to LA. I've been to New York. I've been to Miami, albeit briefly. I have been to San Francisco many, many times. If I were to visit an American pal for Thanksgiving this is what I would take. Though I doubt it'd stay frozen what with the long transatlantic flight.
  • Image by Holly Bell
  • I've been to LA. I've been to New York. I've been to Miami, albeit briefly. I have been to San Francisco many, many times. If I were to visit an American pal for Thanksgiving this is what I would take. Though I doubt it'd stay frozen what with the long transatlantic flight.

    If you're less of a reader and more of a watcher, there's a video of this recipe on my youtube channel and also over at Scoff Food.

    Ingredients:

    230g Oreo biscuits

    90g butter, melted

    240mls double cream

    240g full fat cream cheese

    315g smooth peanut butter

    150g soft light brown sugar

    The seeds from 1 vanilla pod

    100g dark chocolate, melted

    3 Oreo biscuits to crumble over the top

    Method:

    Preheat the oven to 180C/gas mark 4. Blitz the Oeros in a food processor until they resemble fine breadcrumbs. Add the butter and blitz again. Press into a 28cm wide pie dish or tin and bake for 5 minutes.

    Whisk the double cream to stiff peaks then in a separate bowl mix the cream cheese, peanut butter, sugar and vanilla seeds until really smooth and well combined. Fold in the shipped cream using a large metal spoon and a cutting motion. Pour into the pie crust and freeze for 1 hour. Just before serving dribble with melted chocolate and a couple of Oreo biscuits crumbled over the top.

    Her first book is out now, also called Recipes from a Normal Mum