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Peanut butter pie with a cinnamon cereal crust

• Gurdeep Loyal

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Serves 10 - 12

A little effort

Prep: 35 mins

Cook: 30 mins

plus setting and chilling

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This peanut butter cream pie is unashamedly gluttonous – one of the tastiest creations I’ve dreamt up

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Try our peanut butter pie with a cinnamon cereal crust, then try chocolate and peanut butter sheet cake, peanut butter brownies or easy banana bread with peanut butter frosting.

There’s a particularly funny line by Henry James in Washington Square. Taking a gentle swipe at his plus-sized protagonist, Catherine Sloper, James proclaims that she was “something of a glutton... [She never] stole raisins out of the pantry, but she devoted her pocket money to the purchase of cream cakes”. It’s something I fully identify with: in my teens I too spent much of my pocket money on chocolate éclairs, custard slices and cream-filled buns. As an adult, the habit has endured, although these days I’m more likely to bake an indulgent treat for myself.

Recipes extracted from Flavour Heroes by Gurdeep Loyal (£27, Quadrille). Photographs: Patricia Niven. Recipes are sent by the publisher and not retested by us.

Peanut butter pie with a cinnamon cereal crust recipe

Ingredients

Nutrition

• vegetable or sunflower oil

  for the tin

• 120g butter

  softened

• 80g light brown sugar

• 2 tsp ground cinnamon

• 100g cornflakes

  crushed

• 24 Oreos or other chocolate sandwich cookies

• double cream

  whipped, to decorate

• roasted peanuts

  crushed, to decorate (optional)

PASTRY CREAM

• 6 large egg yolks

• 125g caster sugar

• 65g cornflour

• 2½ tsp powdered gelatine

• 500ml whole milk

• 2 tsp vanilla bean paste

• 150g butter

  softened

• 275g dark roasted peanut butter

  plus extra to decorate

Nutrition: per serving (12)

• kcal603
• fat39g
• saturates18g
• carbs49g
• sugars30g
• fibre3g
• protein11g
• salt0.9g

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Method

• step 1

  To make the pastry cream, whisk together the yolks, sugar and cornflour in a large mixing bowl to a very thick paste. Measure 4 tbsp of water into a small heatproof bowl, then sprinkle the gelatine on top. Mix well and leave the gelatine to bloom for 10 mins. Gently warm in a microwave or put the bowl over a pan containing a little simmering water until the gelatine has completely melted.

• step 2

  Heat the milk and vanilla in a pan to just below boiling point. Pour a quarter of the hot milk over the paste, whisking vigorously. Add another quarter and whisk again. Then pour everything back into the pan of milk.

• step 3

  Cook over a high heat for 1-2 mins, whisking continuously until it resembles thick custard, then whisk through the gelatine. Pour into the bowl of a stand mixer, cover with clingfilm pressed onto the surface to prevent a skin forming and put in the fridge for 2 hrs to set.

• step 4

  Heat the oven to 220C/200C fan/gas 7 and brush a 22cm fluted loose-bottomed deep-sided pie tin with oil. Melt 80g of the butter in a large pan, then add the sugar. Cook over a medium-high heat for 3-4 mins, whisking well until it forms a runny caramel. Stir through the cinnamon, then remove from the heat and quickly stir through the cornflakes.

• step 5

  Tip them into a large mixing bowl – reserving 2 tbsp to decorate – and leave to cool. Blitz the cookies in a food processor, then add to the cooled cornflakes with a pinch of salt. Melt the remaining 40g of butter, pour into the bowl and mix everything to form a damp rubble.

• step 6

  Scrape the mixture into the tin then use the bottom of a flat-sided cup to compress and very tightly pack the crust into the base and sides of the tin – you want a thick rim with a deep cavity for the cream. Put on a baking sheet and bake for 10 mins. If the crust has sunk a little, very carefully use the bottom of the cup to compress back into shape while still warm. Leave to cool completely in the tin – it will harden as it does.

• step 7

  When ready to assemble, remove the chilled pastry cream from the fridge – it should be the texture of set jelly. Whisk in the stand mixer for 2 mins to loosen, then gradually whisk in the butter, peanut butter and 1 tsp of salt.

• step 8

  Spoon the peanut butter cream into the cooled crust, smoothing over the top. Put in the fridge for 8 hrs to set. Top with whipped cream, drizzle over extra peanut butter and decorate with the remaining cornflake crumbs and extra peanuts, if you like.

More ways with peanut butter

Authors

Gurdeep Loyal

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