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Created by influencer @acupofteaandcake for Denby, this peanut chocolate no-bake pie is a dream if you’re looking for a simple showstopper dessert. It can easily be made in advance and stored in the fridge for up to three days.You can also prepare the base and filling, then make the meringue topping later.You’ll need a blowtorch for the brûléed effect
INGREDIENTS
PEANUT CHOCOLATE NO-BAKE PIE
For the biscuit base 9 225g McVitie’s Hobnobs 9 5 tbsp caster sugar 9 Pinch fine sea salt 9 150g unsalted butter
For the filling 9 150g milk chocolate 9 150g dark chocolate 70% or above 9 480ml double cream
9 Pinch fine sea salt 9 2 tsp vanilla extract 9 120ml smooth peanut butter 9 3 tbsp caster sugar For the meringue topping 9 200g granulated sugar 9 60ml water
9 3 large egg whites 9 2 tsp vanilla extract
METHOD FOR THE BISCUIT BASE 1
• The meringue topping makes it an amazing showstopper dessert with minimal effort. Serving and storage: You can store this no-bake pie in the refrigerator until it’s ready to serve. To cut, heat a large chef’s knife under hot water, then dry it off with kitchen towel and slice. You can wiggle a cake slicer or offset spatula underneath a slice to release the crust from the pie tin.
What makes this peanut chocolate no- bake pie so special? This pie is just so easy to make and is great for a dessert that requires very little effort with a big return! Here’s why I love it so much: • This pie requires absolutely zero baking • It can be made with or without the meringue topping and will still taste great either way
Place the biscuits in a food processor and whizz to a fine crumb. Melt the butter. Add crumbs to a mixing bowl and stir in the sugar and salt. Pour in 130g of the melted butter and mix until the crumbs are evenly coated and clump together when squeezed. Using the leftover melted butter, grease a 9-inch pie pan. Press the crumb mixture into the sides and bottom in an even layer. Refrigerate the crust for at least 1 hour to firm up. Bring a small saucepan of water to the boil over a medium-high heat. Lower the heat until the water is simmering, and sit a bowl on top of the saucepan. The water mustn’t touch the bottom of the bowl. Add the chopped chocolate and stir until melted. Remove from heat and leave to cool slightly. Wash the saucepan and heat 120ml of the cream over medium heat until it begins to steam and slightly simmer. Pour the hot cream into the chocolate mixture and mix. Add the salt and vanilla extract then whisk until smooth. Add the peanut butter and whisk again until completely combined.
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Set aside to cool completely.
heat until it reaches 238°F.
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Pour the remaining 360ml cream into a bowl along with the sugar. Using an electric whisk, whip to stiff peaks. Don't overmix, you want it to hold its shape, not curdle. Using a large rubber spatula, fold the whipped cream into the cooled chocolate mixture being careful not to knock any air out and deflate the mixture. Pour the chocolate mousse into the prepared biscuit crust and lightly spread it out until smooth with an offset spatula. You don’t need to pack it in. Refrigerate the mousse for at least 2 hours.
Meanwhile, place the egg whites and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk until stiff peaks start to form and hold their shape. Once the sugar mixture reaches 238°F, take it off the heat and with your mixer on a medium-high speed, very carefully pour the hot sugar syrup in a slow and steady stream into the egg whites. Continue mixing on high speed until the outside of the mixer bowl returns to room temperature and the meringue holds stiff peaks. This should take about 8-10 minutes. Top the chilled pie with the Italian meringue. Pile it high, swooping it to create swirls on the outside. Toast the meringue with a blowtorch until golden and brûléed.
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FOR THE FILLING 1
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FOR THE MERINGUE TOPPING 1 Stir together the sugar and water in a small saucepan, then bring to the boil without stirring. Place a sugar thermometer into the mixture (or clip it to the side of the pan) and
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94 First Time Buyer October/November 2025
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