Chocolate Custard Pie with Peanut Brittle Crumble

Name: Chocolate Custard Pie with Peanut Brittle Crumble
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: Serves 8
Ingredients: 650 ml (22½ fl oz) evaporated milk; 4 tbsp butter; 275 g (9½ oz) crunchy biscuits, such as Hobnobs; 50 g 2 oz) roasted salted peanuts; 100 g (3½ oz) caster sugar; 40 g (1½ oz) cornflour; 1 tsp vanilla extract; 50 g 2 oz) cocoa powder; 3 tbsp caster sugar; 250 g 9 oz) caster sugar; 100 g (3½ oz) butter, melted; 300 ml (10½ fl oz) thick double cream

Preparation info

Difficulty
Medium
Ready in
35 min

Appears in

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.

Ingredients

275 g (9½ oz) crunchy biscuits, such as Hobnobs
100 g (

Dessert
Vegetarian
Gluten-free

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.