Peanut Butter and Chocolate Cream Pie

Ingredients:

1 packet chocolate ripple biscuits (250g)

100g butter, melted

125g milk chocolate, melted

1/4 cup unsalted peanuts (add more if you like, I did!)

1 cup cream, whipped until stiff peaks

250g cream cheese

1 cup smooth peanut butter

1 tin condensed milk

1 cup icing sugar (I omitted but if you want, use it!)

1 tsp vanilla extract

1 tsp lemon juice

choc chips (optional)

Method:

Crush in a food processor or with a rolling pin, your biscuits until they are finely processed.

Pour in your melted butter and mix well.
Push into the bottom of a greased springform tin and push into the sides about an inch to make a high crust

Spread your melted chocolate over the base.  My tip is to pour it on as evenly as possible and spread as minimally as you can.
Top with your peanuts and then put in the fridge whilst you prepare the rest.
Whip your cream and set aside.
In an other bowl, whip your cream cheese and peanut butter together.
Add your condensed milk, icing sugar, vanilla extract and lemon juice.  Then take off the mixer and fold in your cream 1/3 at a time until it's all combined and mousse -like.
Pour over your base... there's quite a bit of mixture... pour it into the middle and smooth out to the sides.
Give it a 'swirl do' if you like :)
Chill for 3 hours or overnight.  When ready to serve remove springform outer and then separate the bottom of the pie from the springform base by placing a knife in between and working your way around the base.
Decorate with chocolate chips and/or peanuts.