Chocolate Custard Pie with Peanut Brittle Crumble

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Preparation info

  • Difficulty

    Medium

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

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.

Prep 30 minutes, plus 3½ hours setting
Cook 5 minutes

Ingredients

  • 275 g ( oz) crunchy biscuits, such as Hobnobs
  • 100 g ( oz) butter, melted
  • 250 g 9 oz) caster sugar
  • 50 g 2 oz) cocoa powder
  • 40 g ( oz) cornflour
  • 650 ml (22½ fl oz) evaporated milk
  • 4 tbsp butter
  • 1 tsp vanilla extract

Peanut Brittle Crumble

  • 100 g ( oz) caster sugar
  • 50 g 2 oz) roasted salted peanuts

Topping

  • 300 ml (10½ fl oz) thick double cream
  • 3 tbsp caster sugar
  • 1 tsp vanilla extract

Method

Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced. Place the biscuits in a food processor with the melted butter. Pulse until completely combined. Press into a deep 25 cm (10 inch) pie pan. Bake for 5 minutes or until crisp. Remove and let cool.

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.