Step 1: Ingredients and Equipment
Sugar-A few teaspoons for the cream
M&M's- A handful, optional but recommended
Whipping Cream- One tub, no canned whipping cream here
Peanut Butter- I used chunky but smooth would work too
Shortcrust Pastry or a Pie Crust- I have a block of premade shortcrust, homemade is optional
Butter- A small amount to grease the tin
A Knife- Any shape or size will do
A Palette Knife- Or anything to spread the peanut butter
A Mixing Bowl
A Pie Tin
A Rolling Pin
A Circular Object Bigger Than Your Pie Tin- To cut a circle to do the sides and base
A Piping Bag- Optional
Greaseproof Paper- Essential
Step 2: Making The Pie Base
Roll your pastry moderately thin and cut it into a circle using your circular object.
As you can see from the second picture of this step I greased the tin. Do not do this! Line it with greaseproof paper so it can be pulled out easier later.
Drape the circle of pastry over the tin then slowly press down on it all around to get all the air out from below it.
Trim the edges of the pastry off and bake until golden brown, as in picture 3.
If you would like a way to use the left over pastry go to the next step, if not skip it and go to the one after that.