Chocolate peanut butter pie by Emine Hassan

Chocolate peanut butter pie

Peanut butter can be so sticky to eat. Yes, I know, it’s sweet and salty, smooth or crunchy, but the thickness of it makes me feel like a dog playing with a Kong. That said, mixing peanut butter with honey and cream cheese and folding in glorious whipped cream then letting it chill on top of a deeply chocolatey homemade wafer base is (think saltier Oreos), perhaps, the best way to avoid the perils of peanut butter sticking to the roof of your mouth. I’m not boasting… but the peanut butter filling in this oh-so American pie barely hit the sides of my mouth.

Chocolate peanut butter pie

Makes one 8 inch pie


For the wafer base

  • 295g plain white flour
  • 75g cocoa powder
  • ¼ tsp fine salt
  • 225g butter, softened plus 100g , melted
  • 100g caster sugar
  • 25g light brown sugar
  • 3 tbsp honey

For the filling

  • 250g cream cheese
  • 340g natural smooth peanut butter
  • 40g light brown sugar
  • 4 tbsp honey
  • 220ml double cream

For the topping

  • 380ml double cream

Note: Use 450g chocolate wafers such as Oreos if you don’t have time to make your own.


  1. To make the wafers, sieve the flour, cocoa powder and salt and set aside. Cream the butter, sugars and honey with an electric whisk until light and fluffy, about 4 minutes. Beat in the dry ingredients, taking care not to over mix. Dump on a large piece of cling film and use it to shape the dough into a 30cm log, then wrap it up and chill for 30 minutes. Preheat the oven to 180 C / 160 Fan and line 3 large baking trays with greaseproof paper. Use a sharp knife to make an incision in the wafer log every 1/4 inch, then slice the cookies using the guide and place each wafer 2cm apart on the trays. Bake for 10-11 minutes or until the cookies are firm to the touch.
  2. Let the wafers cool completely on a wire rack. Whiz them in a food processor until broken down, then pour in the melted butter and whiz to a fine crumb. Tip into an 8-inch loose bottomed cake tin and use your hands or metal spoon to evenly smooth the crumbs up the sides and bottom. Place in the fridge to set.
  3. To make the filling, beat the cream cheese, peanut butter, sugar and honey in a bowl with an electric whisk for 2 minutes, until the mixture is pale and smooth. If using a freestanding mixer, transfer the peanut butter mixture to a large bowl and use the whisk attachment to whisk the double cream to soft peaks. Spoon all of the whipped cream into the peanut butter mixture and gently fold it through with a spatula. Pour the peanut butter mixture into the chilled wafer crust and smooth the top, place in the fridge to set, then whip the remaining cream to soft peaks. Dollop the cream on top of the filling and smooth off with a spatula. Leave to set in the fridge for 4 hours or overnight, then serve.