Peanut Butter Pie: The Silky, No-Bake Recipe with Cream Cheese

Instructions:

1. Process Biscuits: Place biscuits (including the filling if using sandwich cookies) into a food processor and pulse until fine crumbs form.
2. Combine and Press: Pour the melted butter over the crumbs and pulse until fully combined. The mixture should resemble wet sand.
3. Form the Base: Transfer the mixture to the 9-inch pie plate. Using the bottom of a measuring cup or glass, press the crumbs firmly and evenly across the bottom and up the sides of the plate.
4. Chill: Place the crust in the refrigerator for at least 30 minutes to set completely.
5. Whip the Cream: Pour the very cold heavy cream into a chilled bowl. Using an electric mixer, whip on medium-high speed until stiff peaks form. Set aside in the fridge.
6. Create the Base: In a separate large bowl, beat the softened cream cheese with the electric mixer until completely smooth and fluffy (about 1 minute).
7. Add Flavour: Add the icing sugar, peanut butter, vanilla extract, and milk to the cream cheese. Beat on medium speed until the mixture is uniform, lightened, and perfectly smooth. Do not over-beat this stage.
8. Fold Gently: Remove the whipped cream from the fridge. Carefully fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Then, gently fold in the remaining whipped cream, working in two batches, until just combined and no streaks remain. The key is to keep the filling light and airy.
9. Fill the Pie: Spoon the entire peanut butter filling into the prepared chilled crust. Spread evenly using a spatula.
10. Chill (The Crucial Bit): Cover the pie loosely with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the pie to set firmly.
11. Garnish and Serve: Just before serving, garnish the Peanut Butter Pie with chopped peanuts and grated chocolate. Slice and enjoy.