Peanut pie

Ingredients

•  400g peanut cookies
•  150g butter
•  23cm loose-bottomed fluted tart tin, greased

For the filling

•  200g full-fat cream cheese
•  150g caster sugar
•  3 eggs
•  120g crunchy peanut butter
•  250ml double cream
•  4 nutty caramel nougat bars, such as Snickers

Method

 Serves 10

This is a rich and indulgent pie bursting with peanuts. The crust is made from peanut cookies, but if you do not have them, for equally delicious results, you can use regular Digestive biscuits and add a handful of sweet, honey-roasted peanuts to the blender when blitzing the cookies.

For the pie crust, blitz the cookies to fine crumbs in a food processor or blender. Place in a clean plastic bag and bash with a rolling pin. Add the melted butter and mix well so that all the crumbs are coated in butter. Using the back of a spoon, press the cookie crumb mixture into the prepared tin so that the sides have a thick layer of crumbs and the base is completely covered, with no gaps. Chill the pie crust in the fridge for 30 minutes.

Preheat the oven to 180°C/350°F/Gas 4. For the filling, whisk together the cream cheese, sugar, eggs and peanut butter. Pour in the cream and whisk until smooth. Wrap the base and sides of the tin in foil to catch any butter that may be released during baking, and place on a baking sheet. Pour the filling into the pie crust. Cut the nutty caramel nougat bars into pieces and place at intervals into the filling. Carefully transfer to the preheated oven.

Bake for 40–50 minutes, until the filling is just set. Leave to cool. (The filling will have risen during baking and will sink back into the case as the pie cools.) Chill in the fridge, then serve cold. The pie will keep for up to 3 days stored in the fridge.