Chef: Karen Ford, Kingaroy
Suggested wine accompaniment: Crane's Late Harvest Frontignac

Ingredients

Chocolate Sweet Pastry

• 100g castor sugar
• 150g softened butter
• 1 egg
• 225g plain flour
• 25g cocoa powder

Peanut Kahlua Pie

• 250g brown sugar
• 250g castor sugar
• 250g butter
• 50g cocoa powder
• 1/4 cup corn flour
• 1/4 cup water
• 100ml Kahlua
• 4 eggs
• 1/2 cup peanuts

Peanut butter butterscotch sauce

• 1 tblsp butter
• 2 tblsp brown sugar
• 1/2 tsp vanilla
• 1/2 cup smooth peanut butter
• 1/2 cup cream
• Pinch salt

Method:

Chocolate Sweet Pastry

Cream the butter and sugar. Add the egg. Sieve together the flour and cocoa powder and add to the rest of the ingredients until just combined. Press into a greased and floured flan tin.

Peanut Kahlua Pie

Combine all the ingredients except the peanuts and eggs in a saucepan. Heat until all are combined and the butter is melted. Leave to cool for five minutes.

Whisk together the eggs and combine with the chocolate mixture. Pour into a flan tin lined with chocolate pastry. Sprinkle the peanuts over the top. Bake in a moderate oven for 45 minutes. Cool well before serving.

Peanut Butter Butterscotch Sauce

Combine the butter and brown sugar in a saucepan and heat until it starts to boil. Add all the remaining ingredients and stir until combined.

Serves 2

 
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