Easy peasy peanut butter pie
You’ll need: 350g savoury crackers (such as Salticrax); 6 tablespoons light brown sugar; ½ teaspoon kosher salt; 170g unsalted butter, cubed, at room temperature; 160g light brown sugar; 1 large egg; 270g smooth peanut butter; 1 pinch flaky salt, plus more for sprinkling.
How to:
To make the pie crust: Add the crackers to a big bowl and crush with your hands. They should be finely crushed, but not like flour. Add the brown sugar and salt and stir to combine. Add the butter and knead until the mixture is well combined.
Place the mixture into a 23cm pie pan and use your hands to pat it into a compact crust.
Stick in the freezer until it’s frozen and firm (at least 20 minutes.)
While the crust is freezing, heat the oven to 180°C and make the peanut butter filling.
Combine the brown sugar and egg in a large bowl and whisk until smooth. Stir in the peanut butter with a rubber spatula until totally smooth.
Add the filling to the frozen crust. Use an offset spatula to spread it evenly, so it totally fills the pie. Sprinkle generously with flaky salt.
Bake for 35 to 40 minutes, rotating halfway through until the crust is golden brown, and the peanut butter filling is starting to brown.
Let the pie cool at room temperature for 8 to 12 hours before serving. (You can cover it with foil after a few hours, or whenever it’s cool to the touch.)
* Recipe provided by Capsicum Culinary Studio.
