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Peanut Pie     Veg   CD  DP  65mins

 

Serves 6-8    Cold  Vegetarian  Nuts   Sweet Tart   Dessert   Pudding

 

Ingredients
175g/6oz Shortcrust Pastry
180ml/6fl.oz. Dark Molasses or Treacle
4 tbsp Peanut Butter
3 Eggs, beaten
50g/2oz Sugar
1 teasp Vanilla Extract
A pinch of Salt
50g/2oz Peanuts, coarsely chopped

 

Instructions

1. Preheat the oven to 220C, 425F, gas Mark 7 and use the pastry to line a 20cm/8-inch flan tin. Set aside.

2. Place the treacle and peanut butter in a medium mixing bowl and mix well.

3. Gradually blend in the eggs and sugar, mix until smooth then stir in the vanilla extract and salt.

4. Sprinkle the chopped peanuts evenly over the bottom of the pastry then pour the peanut butter mixture over peanuts.

5. Bake for 10 minutes then reduce the heat to 180C, 350F, gas Mark 4 and continue to bake for a further 25 minutes.

Allow to cool before serving.

 


 

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

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