A pie for all seasons. Humble by name but not by nature.


  • main ingredients:
  • 75 g chocolate biscuits
  • 75 g digestive biscuits
  • 55 g unsalted butter (melted)
  • ingredients for filling:
  • 220 g mascarpone cheese
  • 260 g unsalted shelled peanuts
  • 100 g caster sugar
  • 240 ml double cream
  • 25 g unsalted butter (softened)
  • 1 tsp vanilla extract


  • Method for pie base:
  • Put the biscuits into a freezer bag and bash with rolling pin until they resemble crumbs.
  • Pour crumbs into a bowl and add melted butter and mix. Spoon into an 8 inch pie dish and flatten down with the back of a spoon and leave in fridge until needed.
  • For homemade peanut butter:
  • Roast off peanuts in oven at 200°C until golden brown.
  • Remove and put in food processor, blitz until butter like consistency with few chunky bits.
  • Pie method:
  • In a mixing bowl beat the cheese, peanut butter, sugar, butter and vanilla extract until smooth. Whip cream until stiff; be careful not to over whip or you will have butter!
  • Fold the cream into the peanut butter mixture. Pour into the pie base and put back into the fridge for a few hours to let it set.

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