Peanut butter pie with a cinnamon cereal crust

Method

• step 1

  To make the pastry cream, whisk together the yolks, sugar and cornflour in a large mixing bowl to a very thick paste. Measure 4 tbsp of water into a small heatproof bowl, then sprinkle the gelatine on top. Mix well and leave the gelatine to bloom for 10 mins. Gently warm in a microwave or put the bowl over a pan containing a little simmering water until the gelatine has completely melted.

• step 2

  Heat the milk and vanilla in a pan to just below boiling point. Pour a quarter of the hot milk over the paste, whisking vigorously. Add another quarter and whisk again. Then pour everything back into the pan of milk.

• step 3

  Cook over a high heat for 1-2 mins, whisking continuously until it resembles thick custard, then whisk through the gelatine. Pour into the bowl of a stand mixer, cover with clingfilm pressed onto the surface to prevent a skin forming and put in the fridge for 2 hrs to set.

• step 4

  Heat the oven to 220C/200C fan/gas 7 and brush a 22cm fluted loose-bottomed deep-sided pie tin with oil. Melt 80g of the butter in a large pan, then add the sugar. Cook over a medium-high heat for 3-4 mins, whisking well until it forms a runny caramel. Stir through the cinnamon, then remove from the heat and quickly stir through the cornflakes.

• step 5

  Tip them into a large mixing bowl – reserving 2 tbsp to decorate – and leave to cool. Blitz the cookies in a food processor, then add to the cooled cornflakes with a pinch of salt. Melt the remaining 40g of butter, pour into the bowl and mix everything to form a damp rubble.

• step 6

  Scrape the mixture into the tin then use the bottom of a flat-sided cup to compress and very tightly pack the crust into the base and sides of the tin – you want a thick rim with a deep cavity for the cream. Put on a baking sheet and bake for 10 mins. If the crust has sunk a little, very carefully use the bottom of the cup to compress back into shape while still warm. Leave to cool completely in the tin – it will harden as it does.

• step 7

  When ready to assemble, remove the chilled pastry cream from the fridge – it should be the texture of set jelly. Whisk in the stand mixer for 2 mins to loosen, then gradually whisk in the butter, peanut butter and 1 tsp of salt.

• step 8

  Spoon the peanut butter cream into the cooled crust, smoothing over the top. Put in the fridge for 8 hrs to set. Top with whipped cream, drizzle over extra peanut butter and decorate with the remaining cornflake crumbs and extra peanuts, if you like.