Peanut Butter Pie
Servings Prep Time
12 15minutes
Cook Time
0minutes
Servings Prep Time
12 15minutes
Cook Time
0minutes
Ingredients
  • 170grams shredded wheatmeal biscuitseg Arnotts Plain
  • 4tbsp buttermelted
  • 1 1/4cups full fat thickened cream
  • 250grams light cream cheesesoftened
  • 1tbsp vanilla extrat
  • 3tbsp sugar free maple syrup
  • 4 tbsp natural peanut butter
  • 1/2cup dark chocolate chipsmelted for garnish
Instructions
  1. Using a blender or food processor blitz the biscuits into a fine crumb.
  2. Mix the melted butter and biscuit crumbs until well combined, Using wet hands press the crumb mixture into an 8inch round cake tin. The crumbs should cover the base and halfway up the sides of the tin.
  3. Place the base in the freezer while you prepare the filling.
  4. Whip cream using an electric mixer, once the cream is whipped, scrape out cream and set aside.
  5. Using the electric mixer whisk together the cream cheese, vanilla extract, maple syrup, and peanut butter until completely smooth, you may need to scrape down the sides a couple of times.
  6. Gently fold the whipped cream into the cream cheese mixture.
  7. Remove the base from the freezer and fill the tart shell with the creamy peanut butter filling, flatten the top with a spatula.
  8. Drizzle melted chocolate over the top to garnish.
  9. The tart makes 12 serves, leftovers can be stored in an airtight container in the fridge for up to 3 days.
Recipe Notes

1 serve is 270 calories

Print Recipe
Peanut Butter Pie
Votes: 22
Rating: 4.36
You:
Rate this recipe!
Course Desserts
Prep Time 15 minutes
Cook Time 0 minutes
Servings
Ingredients
  • 170 grams shredded wheatmeal biscuits eg Arnotts Plain
  • 4 tbsp butter melted
  • 1 1/4 cups full fat thickened cream
  • 250 grams light cream cheese softened
  • 1 tbsp vanilla extrat
  • 3 tbsp sugar free maple syrup
  • 4 tbsp natural peanut butter
  • 1/2 cup dark chocolate chips melted for garnish
Course Desserts
Prep Time 15 minutes
Cook Time 0 minutes
Servings
Ingredients
  • 170 grams shredded wheatmeal biscuits eg Arnotts Plain
  • 4 tbsp butter melted
  • 1 1/4 cups full fat thickened cream
  • 250 grams light cream cheese softened
  • 1 tbsp vanilla extrat
  • 3 tbsp sugar free maple syrup
  • 4 tbsp natural peanut butter
  • 1/2 cup dark chocolate chips melted for garnish
Votes: 22
Rating: 4.36
You:
Rate this recipe!
Instructions
  1. Using a blender or food processor blitz the biscuits into a fine crumb.
  2. Mix the melted butter and biscuit crumbs until well combined, Using wet hands press the crumb mixture into an 8inch round cake tin. The crumbs should cover the base and halfway up the sides of the tin.
  3. Place the base in the freezer while you prepare the filling.
  4. Whip cream using an electric mixer, once the cream is whipped, scrape out cream and set aside.
  5. Using the electric mixer whisk together the cream cheese, vanilla extract, maple syrup, and peanut butter until completely smooth, you may need to scrape down the sides a couple of times.
  6. Gently fold the whipped cream into the cream cheese mixture.
  7. Remove the base from the freezer and fill the tart shell with the creamy peanut butter filling, flatten the top with a spatula.
  8. Drizzle melted chocolate over the top to garnish.
  9. The tart makes 12 serves, leftovers can be stored in an airtight container in the fridge for up to 3 days.
Recipe Notes

1 serve is 270 calories