24/11/2014 12:09 GMT | Updated 24/01/2015 05:59 GMT

Thanksgiving Peanut Butter Pie With Oreo Crust Recipe

  • 2014-11-22-peanutbutteroeropie.jpg
  • 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.


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


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

Holly blogs at Recipes from a Normal Mum