If you’ve read my previous post on Toronto you may remember me mentioning a favourite restaurant there – The Gabardine. (If you haven’t you can read it here). One of the desserts I had the pleasure of trying was a Peanut Butter Cream Pie. I had never had it before and had no idea what it was but it sure sounded good. And boy, I was not disappointed! I can only describe it as a lighter version of a cheesecake with moreish peanut buttery goodness abound. Ever since then I haven’t been able to get it out of my mind and so set about trying to receate it. Not to detract from chef Graham Pratt’s original of course- the best form of flattery is, afterall, imitation.

For me this is one of those dishes that is truly evocative of a time in my life. One bite and I’m instantly back in the bright buttermilk interior of The Gabrdine, smelling herby puff pastry and smoked ham, cheeks gently puckering from a chilled Sauvignon, all the while watching the Torontonian business clique milling back to their desks. Typing this oddly stirs subtle pangs almost of homesickness. I hope to get back there some day- and hopfully try another slice of pie!

So with it being Peanut Butter Lovers Day today (seriously who decides these things?) it’s the perfect time for posting the recipe for my version of it.

For the Pie

250g Digestive biscuits
5 tablespoons Melted butter
50g Demerara sugar
75g Salted peanuts
160g Icing suga
280g Cream cheese
230g Smooth peanut butter
230ml Double cream, lighlty whipped

To finish

150ml Double cream, whipped

You’ll also need a 9″ x 1″ or 1.5″ deep circular pie dish

• In a food processor blend the digestive biscuits, Demerara sugar and salted peanuts.
• Whilst blitzing drizzle in the melted butter. Blitz to rough breadcrumbs stage.
• Pour into a pie dish and press into the base and sides using a metal spoon.
• Place the crumb lined pie dish into the refrigerator to set at least 3 hours, preferably overnight.
• In a stand mixer blend the icing sugar and cream cream until smooth.
• Add in the smooth peanut butter and mix again to combine.
• Gently fold in the whipped cream. Don’t stir too much as this will whip the cream even more and make the filling “heavy”.
• When the whipped cream is fully folded in, pour/ spoon the filling into the set crumb base, and smooth the top.Refrigerate for 2-3 hours.
• When ready to serve remove from the fridge and top with the remaining whipped cream.
• Slice, and serve (with additional whipped cream if you really want to treat yoursefl!)