The Hummingbird Bakery Cake Days: Recipes to make every day special by Malouf Tarek

Author:Malouf, Tarek [Malouf, Tarek]
Language: eng
Format: mobi, epub, pdf
Publisher: HarperCollins Publishers
Published: 2011-03-16T16:00:00+00:00

PEANUT BUTTER AND CHOCOLATE PIE

Peanut butter and chocolate is another delicious American combination that works really well in this easy pie. We use crunchy peanut butter for the added texture, but you can use smooth peanut butter if you prefer.

Serves 8–10

FOR THE BISCUIT BASE

250g (9oz) double-chocolate cookies

175g (6oz) unsalted butter, melted

FOR THE FILLING

3 tbsp cornflour

160g (5½oz) caster sugar

550ml (19½fl oz) whole milk

3 large egg yolks

180g (6½oz) crunchy peanut butter

80g (3oz) dark chocolate (minimum 70% cocoa solids), chopped

250ml (9fl oz) double cream

FOR THE TOPPING

250ml (9fl oz) double cream

50g (1¾oz) icing sugar

50g (1¾oz) unsalted roasted peanuts, roughly chopped

One 22cm (9in) diameter

spring-form cake tin with 7cm (3in) sides

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