Peanut Chocolate No-Bake Pie
A no-bake pie made with a buttery oat crust and a rich chocolate peanut filling, topped with brûléed meringue.
Ingredients
For the biscuit base
- 225 g McVitie's HobNobs
- 5 tbsp caster sugar
- Pinch fine sea salt
- 150 g unsalted butter melted
For the chocolate peanut filling
- 150 g milk chocolate
- 150 g dark chocolate 70% or above
- 480 ml double cream
- Pinch fine sea salt
- 2 tsp vanilla extract
- 120 ml smooth peanut butter
- 3 tbsp caster sugar
For the meringue topping
- 200 g granulated sugar
- 60 ml water
- 3 large egg whites
- 2 tsp vanilla extract
Instructions
For the biscuit base
- Place the HobNob biscuits in a food processor a whizz to a fine crumb. Alternatively, you can place the biscuits in a zip-lock bag and bash them with a rolling pin.
- Add the crumbs to a mixing bowl and stir in the sugar and salt. Pour in 130g of the melted butter and mix to combine until the biscuit crumbs and evenly coated and clump together when squeezed.
- Using the leftover melted butter, grease a 9-inch pie pan. Tip the crumb mixture into the pan and start to press it into the sides and bottom in an even layer.N.B. You can use the bottom of a glass to press the crumbs into the corners of the pan and across the bottom to create an even layer of crust.
- Refrigerate the crust for at least 1 hour to firm up.
For the chocolate peanut filling
- Fill a small saucepan with water and bring to the boil over a medium-high heat. Lower the heat until the water is simmering, and sit a bowl on top of the saucepan. The water mustn't touch the bottom of the bowl. Add all of the chopped chocolate and stir until completely melted.
- Remove from the heat (use oven gloves, as the escaping steam can cause burns!) and leave to cool slightly.
- Wash out your saucepan and heat 120ml of the cream over medium heat until it begins to steam and slightly simmer. Pour the hot cream into the chocolate mixture and mix to combine.
- Add the salt and vanilla extract then whisk until smooth. Add the peanut butter and whisk again until completely combined. Set aside to cool completely.
- Make your whipped cream by pouring the remaining 360ml double cream into a large bowl along with the sugar. Using an electric whisk, whip to stiff peaks. N.B. Be careful not to over-whip your cream. You want it to simply hold its shape, not curdle.
- Using a large rubber spatula, fold the whipped cream into the cooled chocolate mixture being careful not to knock any air out and deflate the mixture.
- Pour the chocolate mousse into the prepared biscuit crust and lightly spread it out until smooth with an offset spatula. You don't need to pack it in.
- Refrigerate the mousse for at least 2 hours or until ready to serve.
For the meringue topping
- Stir together the sugar and water in a small saucepan, then bring to the boil without stirring. Place a sugar thermometer into the mixture (or clip it to the side of the pan) and heat until it reaches 238F.
- Meanwhile, place the egg whites and vanilla extract in the bowl of stand mixer fitted with the whisk attachment. Whisk until stiff peaks start to form and they hold their shape.
- Once the sugar mixture reaches 232F, take it off the heat and with your mixer on a medium-high speed, very carefully pour the hot sugar syrup in a slow and steady stream into the egg whites.
- Continue mixing on high speed until the outside of the mixer bowl returns to room temperature and the meringue holds stiff peaks. This should take about 8-10 minutes.
- Top the chilled pie with the Italian meringue. Pile it high, swooping it to create swirls on the outside. Toast the meringue with a blowtorch until golden and brûléed.
Notes
You'll need a blowtorch for this recipe. I use a BrightSpark one from Divertimenti.