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Yes, you read that title correctly, chocolate pie with salted peanut caramel IN it. That’s just how we roll round these sweet-toothed parts.

The pic above doesn’t really do this pie justice, but trust me when I say “yowsers it’s good.” It’s a combination of two different recipes, and as such the name is too long, so The Sister and I decided it shall henceforth be called Pants Pie (if you don’t get this reference then I feel sad for you. Sad I tell you.)


for the crust
1 x packet of digestive biscuits
8 ounces butter – melted

for the caramel
1 cup (250ml) heavy cream
1/2 cup (125ml) water
1 cup (200g) granulated sugar
1 tablespoon light corn syrup or glucose
1/8 teaspoon coarse salt
1 cup  finely chopped roasted salted peanuts

for the chocolate filling
4 ounces butter, cut into cubes
8 ounces good quality dark chocolate, roughly chopped
1 2/3 cups sugar
2 tsp vanilla extract
1/2 tsp salt
4 eggs


Crust – Crush the digestive biscuits to a fine crumb and mix with the melted butter. Press the mixture into a 9″ loose-bottom pie dish (or similar) and put in the fridge to set.*

Caramel – Put the sugar, water and glucose in a heavy bottom pan over a moderate heat, swirling only if the heat is uneven – do not stir! Once the sugar has dissolved, turn the heat up and keep an eye on the pan, removing from the heat as soon as the caramel starts to darken. Immediately add the cream and stir well, but WTACH OUT, as it will hiss and splutter.

Roughly chop the salted peanuts and add to the caramel. Once the caramel has cooled, but is still pourable, pour it on top of the biscuit base and return the dish to the fridge (or freezer).

Chocolate filling – Preheat the oven to 160c/325f.

Melt the chocolate and butter in a pan over a very low heat, or in a Bain Marie. Once melted add the sugar and mix well to combine. Add the vanilla and salt and stir.

Add the eggs one by one, stirring until smooth each time. Remove the pie from the fridge and pour on the chocolate filling.

Bake in the oven for 40mins, so the pie is ‘almost’ set.

Serve warm with vanilla ice cream. Or cold. Or any which way.

* The Sister and I agreed that this might be better with a thin pastry crust, we’ll give it a go and get back to you.

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