Peanut butter chocolate pie (pictured above)

Serves 8-10

For the crust

• 200g Oreo cookies
• 80g salted peanuts
• 2 tbsp butter

For the filling

• 195g cream cheese
• 105g icing sugar
• 190g peanut butter
• 100g milk chocolate
• 175g whipping cream

For the ganache

• 50g milk chocolate
• 50 70% dark
• 6 tbsp whipping cream

For the topping

• 50g milk chocolate
• 50g salted peanuts

Step 1
To make the pastry, heat the oven to 180C/350F/gas 4.

Step 2
In a food processor, pulse the cookies and peanuts to fine crumbs.

Step 3
Mix in the butter, then press into a 20cm springform baking tin.

Step 4
Bake for 10 minutes then set aside to cool.

Step 5
In a bowl, beat the cream cheese and sugar until creamy, then beat in the peanut butter.

Step 6
Melt the milk chocolate over a bain marie and let it cool to lukewarm, then whisk into the peanut butter cream.

Step 7
Beat the whipping cream until fluffy, then fold into the peanut butter and chocolate mixture.

Step 8
Pour into the pie shell, smoothing the surface with a spatula.

Step 9
Refrigerate the pie for at least two hours, and preferably overnight.

Step 10
To make the ganache, chop all the chocolate and put it in a bowl.

Step 11
Heat the cream in a small saucepan until it is quite hot but not boiling.

Step 12
Pour over the chocolate, let it stand for 30 seconds, then stir until smooth.

Step 13
Leave to cool and thicken at room temperature, then spread over the pie.

Step 14
To finish, shave the milk chocolate over the ganache.

Step 15
Chop the peanuts and sprinkle over the pie to serve.