Friday, 14 September 2012

The infamous reese's peanut butter cup pie

The infamous American Pie!!!

 Chocolate, Peanut Butter, Pumpkin pie/ Reese’s Peanut Butter Cup inspired Pumpkin pie

20cm fluted loose bottom tart tin
For the Pastry
175g Plain Flour
50g icing sugar
50g Cocoa powder
Pinch of salt
½ teaspoon baking powder
150g Cold Unsalted Butter cubed
3 medium Free-Range Egg Yolks
For the Filling
One small pumpkin  or squash to have 300g when cooked and scooped out
150g Smooth Sunpat Peanut Butter
125g Full Fat cream cheese
100g light brown sugar
1 large Egg Yolk
½ Teaspoon vanilla extract
¼  teaspoon cinnamon
¼  teaspoon ground ginger
pinch freshly grated nutmeg
For the topping
100g milk chocolate
50g dark chocolate (around 50% cocoa)
25g butter

For the Peanut Brittle
100g salted peanuts
100g caster sugar

  • Preheat the oven to 220˚C
  • Cut the Pumpkin/Squash in half and place cut side down on a baking tray and bake for 50mins
  • Meanwhile make the pastry, firstly sift the flour, sugar, cocoa and salt into the processor and pulse to combine, add the cold butter in cubes and pulse until it resembles breadcrumbs, pour in the 3 beaten Egg yolks and mix until it just comes together and forms a ball of dough
  • Wrap this in cling film and chill for 30mins
  • Now make the peanut brittle by putting the 100g caster sugar in a heavy based pan over a medium heat until the sugar is a golden caramel (swirl the pan to ensure all sugar is dissolved and doesn’t catch round the edges)
  • When caramel is the correct colour (a nice dark golden brown) add the peanuts and then carefully pour onto a greaseproof paper lined baking tray and leave in a cool place to harden
  • Remove the pastry from the fridge and roll thinly between sheets of cling film until thin and then line the flan tin using the cling film to assist.  Push into the edges gently and then remove the cling film and trim the edges (fill in any holes with the excess pastry)
  • Fill with greaseproof paper, then a layer of baking beans and bake blind for 15mins. Remove from the oven and then remove paper and beans
  • pop back in the oven for 5-10mins until the bottom dries out be careful the edges don’t colour too much
  • Remove and leave to cool
  • When the pumpkin has cooked, remove from the oven and turn it down to 180˚, then remove the pips and then scoop out the soft flesh with a spoon
  • Weigh out 300g of the scooped out flesh and then puree this in the food processor until very smooth
  • Put the puree in a bowl and sit in another bowl of ice cold water to help it to cool more quickly
  • Once cooled add this to the other filling ingredients (except the eggs) and beat in the freestanding mixer with the paddle attachment until smooth and combined, then add the eggs and mix in
  • Pour into the cooled chocolate case and bake in the oven for 30mins
  • While cooking break up the peanut brittle ready for decorating
  • When cooked, remove from the oven and cool (in the fridge if needed)
  • Using a pan and bowl melt the chocolate and butter
  • Pour the chocolate onto the cooled pie in a thin layer and leave this to set
  • Now serve with the peanut brittle
so if you're brave enough to give this a go, let me know what you think...
you pea-nutters!!!

C xxx 


  1. Maybe a hint of toasted green carpet?

  2. we're making this tonight!!

    Sorry to bother you with a non-baking enquiry but where did you get your Breton top from (as seen on TGBBO): I've been looking for one everywhere and yours is perfect! Thanks Cathryn

  3. Hello, ladies! Wow, this week's episode (Broadcast Tuesday 18th September 2012) was a real nail biter! Won't spoil it for anyone who hasn't seen it yet, but I can't imagine how nerve-wracking it must have been at the time for you guys! A couple of things to say...

    1 - This is the first time I've watched TGBBO and I started because of Cathryn! She and I used to be at primary school together and it makes it somehow more personal seeing a contestant you recognise :0) I am bad at baking, but have enjoyed giving it a go inspired by GBBO and your recipes. When you post a recipe on your blog, would you mind giving it a skill level? Sort of beginner/very easy, intermediate/moderate, professional/hard, Queen of Puddings/very difficult! It would help me choose which recipes to try with any confidence and which to leave until I have gained some more baking experience!

    2 - When was this series of GBBO filmed? It's mentioned that the challanges themselves happened over weekends, so did you travel between the bake site and your homes?

    Sorry for rabbiting on and keep up the good work!


  4. Well I have to say when I saw you making this pie on GBBO I was drooling...I'll definitely be trying this! Thanks for posting :-)