food

Crunchy Nut Cornflake Crusted Pie

Why would you have a regular bowl of Crunchy Nut Cornflakes when you could have a slice of our Crunchy Nut Cornflake Crusted Pie instead? Think about it, this simple and easy recipe is about to make breakfast a lot more interesting. But have no fear, if it isn't your cup of tea in the morning, it is perfect for after lunch or dinner, and trust us when we say there won't be any leftovers.

food

Crunchy Nut Cornflake Crusted Pie

Why would you have a regular bowl of Crunchy Nut Cornflakes when you could have a slice of our Crunchy Nut Cornflake Crusted Pie instead? Think about it, this simple and easy recipe is about to make breakfast a lot more interesting. But have no fear, if it isn't your cup of tea in the morning, it is perfect for after lunch or dinner, and trust us when we say there won't be any leftovers.

Ingredients

Crust

  • 2 tbsp golden syrup
  • 200g blonde chocolate (caramelised white)
  • 150g crunchy nut cornflakes
  • 75g roasted salted peanuts

Filling

  • 600g white chocolate
  • 300ml double cream
  • 25g butter
  • 35g salted peanuts
  • Handful crunchy nut cornflakes

Steps

Crust

  1. Line the base and sides of a 20cm sandwich tin with two layers of cling film.
  2. In a small saucepan over a low heat melt together the syrup and chocolate, mixing until smooth.
  3. Put the crunchy nut cornflakes into a large bowl and use your hands to scrunch them up so they are a bit smaller in size. Finely chop the peanuts (or use a food processor) and add to the large bowl.
  4. Pour over the melted chocolate and mix really well to combine.
  5. Use this sticky mix to evenly line the base and sides of the cake tin. Wet fingers will stop the mix from sticking and make it easier to spread.
  6. Set aside in the fridge to chill.

Filling

  1. Finely chop the white chocolate and place in a large bowl.
  2. Add the double cream to a saucepan and gently heat until it reaches boiling point, then pour over the bowl of chopped chocolate. Leave to sit for a few minutes, then stir it all together until the chocolate is completely melted.
  3. Add the butter and mix until melted through then pour into the cereal-lined cake tin.
  4. Chop some of the peanuts and leave some whole, then scatter over the tart along with the crunchy nut cornflakes.
  5. Leave to set in the fridge for a couple of hours.
  6. Remove from the tin by gently lifting and removing the clingfilm. Transfer to a serving plate and slice up.