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

Recipe 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