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    Marathon pie

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    Marathon pie

    With layers of rich chocolate, salty-sweet peanuts and chewy nougat, this crowd-pleasing pie takes inspiration from one of our favourite childhood chocolate bars. Add a splash of bourbon to the caramel for a grown-up take.

    • Preparation time: 20 minutes, plus cooling, freezing, chilling and setting
    • Cooking time: 10 minutes

    Serves: 12

    Ingredients

    PEANUT CARAMEL

    150g light brown

    soft sugar


    100ml double cream

    40g unsalted butter

    150g roasted and salted peanuts, roughly chopped

     

    GANACHE


    190g double cream

    200g milk chocolate,

    finely chopped


    40g unsalted butter, cubed and softened

     

    NOUGAT MERINGUE

    100g caster sugar

    2 tbsp honey

    2 egg whites

    1⁄4 tsp cream of tartar (or lemon juice) 

    Method

    1. For the caramel, gently heat the sugar, cream and butter, stirring until the sugar dissolves. Simmer briskly for 1 minute, take off the heat and leave to cool for 5 minutes. Stir, cover the surface with cling film and leave to cool completely. Set aside 4 tbsp in a small bowl for drizzling over the finished pie.

    2. For the ganache, heat the cream in another pan with a pinch of salt until just before boiling. Take off the heat, stir in the chocolate until melted, then mix in the butter until smooth.

    3. Pour 1⁄2 the ganache into a deep 23cm pie dish and smooth the surface; freeze for 10 minutes. Set aside 2 tbsp peanuts and mix the remainder into the caramel. Smooth the peanut caramel evenly over the ganache. Freeze for

    5 minutes, then top with the remaining ganache. Chill for
at least 2 hours (or up to 24 hours, if making ahead).


    4. For the nougat, dissolve the sugar and honey with 2 tbsp water in a small pan over a low heat; brush the sides of the pan with water to stop it crystallising. Simmer the syrup, without stirring, until it reaches 115 ̊C (soft ball stage) on
a sugar thermometer – about 4-5 minutes. Before the syrup reaches temperature, use electric beaters to whisk the egg whites with a pinch of salt in a large clean bowl. Once white and frothy, though not yet peaky, slowly pour the hot syrup into the egg whites, whisking all the time. Add the cream of tartar (or lemon juice) and beat for about 10-12 minutes until completely cool and very thick.


    5. Sculpt the meringue in high peaks on top of the pie
and leave to set for 20 minutes. Toast the meringue with
a kitchen blowtorch, then reheat the reserved 4 tbsp caramel until pourable. Drizzle over the top of the pie and scatter with the reserved 2 tbsp peanuts before serving.

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