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No-bake Dark Chocolate Peanut Butter Pie
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Lancewood Creamy Dark Chocolate Peanut Butter Pie

Ingredients

Biscuit base:

266 g Oreo biscuit(s)  (2 packets)
85 g melted butter

Filling:

230 g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
400 g smooth peanut butter
80 g icing sugar , sifted
250 ml cream

Ganache:

250 g dark chocolate
125 ml cream

Method

Biscuit base:
Add the Oreos to a blender and blend until fine. Add the butter and mix through.

Press the biscuit base into a 23 cm fluted pie dish and push down with the back of a spoon.

Refrigerate while preparing the filling.

Filling:
Using a large mixing bowl, add the cream cheese and peanut butter and mix with an electric hand mixer until smooth.

Add the icing sugar and cream and beat until smooth and combined.

Spread the mixture onto the base and refrigerate.

Ganache:
Finely chop the chocolate and add it to a microwaveable bowl. Add the cream.

Microwave for 1 minute and allow to stand for another minute.

Stir together until blended.

To finish:
Pour the ganache over the filling and smooth with a palette knife.

Refrigerate for at least 4 hours.

So delicious!

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