Peanut Brittle Blondie Pie
 
 
A rich,, jiggly, white chocolate and peanut brittle pie in a cookie crust.
Author:
Serves: Serves 8
Ingredients
For the peanut brittle:
  • ¾ cup (175g) caster sugar
  • ½ cup roasted peanuts
For the crust:
  • 175g (12) digestive biscuits
  • 75g (3/4 stick) butter, melted
For the filling:
  • 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
Instructions
  1. To make the peanut brittle, line a large baking sheet with baking paper and set aside.
  2. Place the sugar, along with 2 tbsp water into a large, heavy based saucepan over a medium heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Preheat the oven to 150C/325F.
  8. 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.
  9. When the butter and sugar are melted and combined, add in the remaining ingredients, stirring them in gently, one by one.
  10. 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.
  11. 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.
  12. Leave to cool completely (at least 4 hours) before serving, decorated with the remaining brittle.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/04/peanut-brittle-blondie-pie.html