Most Asian food is fairly light and healthy, so you can feel virtuous treating yourself to a wicked creamy chocolate pie with crushed peanut brittle. This is also very good with toasted coconut or bananas sliced up on top.
Pour the sugar, cocoa, cornflour and a pinch of sea salt into a saucepan. Whisk in the milk and keep stirring until blended. Cook over medium heat, stirring constantly, until it comes to a boil. Let it boil for 1 minute and then remove from the heat.
Whisk in the remaining butter and vanilla extract. Pour over the crust and press a sheet of plastic wrap over the surface to prevent a hard layer forming. Let cool for 30 minutes and then refrigerate for 2–3 hours until set.
To make the peanut brittle crumble, in a non-stick frying pan melt the sugar over low–medium heat without stirring. Have the peanuts ready on a piece of non-stick baking paper. When the sugar is melted and starts to turn a light caramel colour, pour over the nuts. Let sit for 10 minutes and then break into pieces. Chop it roughly with a knife.
To make the topping, whip the ingredients together until soft peaks form. Spread over the set pie. Sprinkle the peanut brittle crumble over the pie when close to serving.
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