Oh man, this is the pie you make for those unapologetically sugar-fuelled weekend nights. This is time for boardgames, and backwards caps, and twinkle lights. Bust out Ghostbusters I and II, and strap yourself in for a hella good time. Oh and buy a bag of chips, because you’re gonna want a salty hit after this baby.
Which isn’t to say that this Peanut Brittle Blondie Pie doesn’t have a good sweet-salty balance, but I’m not gonna lie to you, it is sweet. It’s white chocolate, ya’ll! Embrace it! And then pair it with a buttery, crunchy crust, savoury-smoky peanut brittle and a creamy, jiggly texture. What’d I tell you? Good. Times.
This deviant pie is of course, inspired by Christina Tosi – it’s got her sugary hands all over it! The cookie crust, the sweet filling, the textural elements. She is a genius, and it ain’t no word of a lie.
Have you got your hands on Milk Bar Life yet? It’s the latest book from the Tosi kitchen, and it looks like it’s right up my alley, but I haven’t made the purchase just yet (it’s insanely expensive to buy in Australia, for some reason). I’d love to hear what you think of it, if you have it. Maybe we can turn out caps backwards and talk about it over a game of Yahtzee and a slice of pie?
Which brings me back to this pie. This pie is so addictive and so easy to make. It’s go a creamy, silky centre, punctuated with the crunchy of the peanut brittle. It’s salty and sweet, and buttery and crunchy and smooth.
I suggest serving absolutely nothing with it, save for a black coffee. Anything else would just be out of place. But I am seriously considering chopping up any leftover pie and stirring it through a batch of ice cream, just to see what happens. Who am I kidding, there is no leftover pie. Anyway, I hope you have an amazing weekend! What are you reading at the moment?
- ¾ cup (175g) caster sugar
- ½ cup roasted peanuts
- 175g (12) digestive biscuits
- 75g (3/4 stick) butter, melted
- 150g (5oz) white chocolate
- 55g (1/2 stick) butter
- 3 tbsp (40g) caster sugar
- 1 tsp salt
- 2 egg yolks
- ½ cup (125ml) heavy cream
- ⅓ cup (50g) flour
- To make the peanut brittle, line a large baking sheet with baking paper and set aside.
- Place the sugar, along with 2 tbsp water into a large, heavy based saucepan over a medium heat.
- Cook the sugar, without stirring it (though you can gently tilt the pan), until it reaches a dark amber colour (5-8 minutes). Remove from the heat, and immediately stir in the peanuts, with a wooden spoon or heat proof spatula.
- Quickly pour the mixture out onto the lined tray, and spread the peanuts into an even layer. Set aside for half an hour or so, to cool and set. To clean your saucepan and spoon, fill them with water and place in the sink - the water will dissolve the caramel easily in an hour or so.
- To make the crust of your pie, crush the digestive biscuits in a food processor to a fine crumb. Add the butter and continue to process the mixture until it is well combined and clumps together when pressed.
- Tip the mixture into a 9 inch (23cm) pie plate, and press it in an even layer over the base and sides. Place in the fridge to set.
- Preheat the oven to 150C/325F.
- To make the filling, melt the white chocolate and butter together in a large heat-proof mixing bowl. You can either do this in the microwave, in 30 second bursts, or oven a pan of simmering water.
- When the butter and sugar are melted and combined, add in the remaining ingredients, stirring them in gently, one by one.
- Finally, take about ⅔ of the peanut brittle and chop it into pea-sized chunks (don't worry if there's some rubble and dust, it's all good). Stir the chopped brittle into the filling mixture, and pour it into the chilled crust.
- Place the pie on a baking sheet, and bake for 30-40 minutes, or until the top is light golden brown, and the centre has only a slight jiggle to it.
- Leave to cool completely (at least 4 hours) before serving, decorated with the remaining brittle.