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.
More recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, at Waterstones, WHSmith, The Book Depository and many smaller outlets.
I made a lovely video with the Scoff folks to show off how to make this pie. You can see the vid on my YouTube channel and also the Scoff one. You can watch it below too.
One year ago: Chocolate hazelnut truffles and a Delicious microwave Christmas pud
Two years ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Lemon drizzle secrets
Three years ago: Lime meringue pie with chocolate pastry and Christmas scones and Ginger cake with gingerbread Christmas cottage and Bonfire night treacle toffee and My festive take on cheesecake
Four years ago: Moonuts (forget cronuts… these are fab and much easier), Cheese biscuits and Parsnip soup and a Steamed cherry and pecan pudding
- 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.
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