EASY Picnic Pie! - The Scran Line
It’s not difficult to enjoy a slice or two of this dreamy caramel and chocolate pie. Topped with salted peanuts and packed with chopped picnic bars for an added crunch, it’s a no-bake must-have treat that everyone will enjoy!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
MORE RECIPES HERE:
http://thescranline.com
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Crust
250g - 21 cookies / 2 packets butter snap cookies, crushed
125g - 1/2 cup unsalted butter, melted
Filling
125g - 1/2 cup unsalted butter
100g - 1/2 cup brown sugar
2 tbsp glucose syrup (or corn syrup)
250ml - 1 cup (x1 395g can) dulce de leche
250ml - 1 cup (x1 395g can) sweetened condensed milk
200g - 1/2 cup salted peanuts, chopped
x4 picnic chocolate bars (46g bars), chopped
Ganache
295g – 1 1/4 cups milk chocolate
185ml – 3/4 cup heavy cream
1 tsp vanilla extract
Instructions:
Crust
Add the biscuits into the bowl of a food processor and blitz until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs. Once the crumbs are coated, empty them into a high walled tart tin with a removable bottom. The one I used was 9-inches wide. Use a spoon to press firmly against the side and bottom. Place in the fridge for 30 minutes.
Filling
Add the butter, brown sugar, dulce de leche, sweetened condensed milk and corn syrup into a medium sized saucepan and place on medium heat until all the ingredients are melted and well combined. Once the mixture begins to bubble, add 1/4 cup of the salted peanuts and mix to combine.
Empty the caramel mixture into your chilled tart and use a spoon to even if out the top if needed. Sprinkle with 2 chopped picnic bars and some peanuts. Place back in the fridge and chill for 2 hours or overnight.
Ganache
Add the cream into a microwave safe jug or bowl and microwave for 90 seconds to heat up until hot. Place the chocolate into a medium sized heatproof bowl and pour the cream on top. Cover with a plate and let it sit for 5 minutes. Take the plate off, add vanilla extract and use a spoon or whisk to stir until smooth. Optional: Allow to set at room temperature for 1 hour before pouring on the chilled caramel pie or just pour the warm ganache on top as is. Top with remaining picnic bars and salted peanuts. Chill for 30 minutes. Slice to serve!
Notes
Storage
This no-bake pie can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:31 - MAKING THE BISCUIT CRUMB
01:01 - PIE CRUST
01:36 - CARAMEL FILLING
02:24 - MAKING THE GANACHE
03:02 - SETTING THE GANACHE
03:22 - FINISHING TOUCHES!
#thescranline #nobake #caramel #pie
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
MORE RECIPES HERE:
http://thescranline.com
FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/TheScranLine/
►FACEBOOK: http://facebook.com/TheScranLine
►PINTEREST: https://au.pinterest.com/TheScranLine/
►TWITTER: http://www.twitter.com/TheScranLine
⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Crust
250g - 21 cookies / 2 packets butter snap cookies, crushed
125g - 1/2 cup unsalted butter, melted
Filling
125g - 1/2 cup unsalted butter
100g - 1/2 cup brown sugar
2 tbsp glucose syrup (or corn syrup)
250ml - 1 cup (x1 395g can) dulce de leche
250ml - 1 cup (x1 395g can) sweetened condensed milk
200g - 1/2 cup salted peanuts, chopped
x4 picnic chocolate bars (46g bars), chopped
Ganache
295g – 1 1/4 cups milk chocolate
185ml – 3/4 cup heavy cream
1 tsp vanilla extract
Instructions:
Crust
Add the biscuits into the bowl of a food processor and blitz until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs. Once the crumbs are coated, empty them into a high walled tart tin with a removable bottom. The one I used was 9-inches wide. Use a spoon to press firmly against the side and bottom. Place in the fridge for 30 minutes.
Filling
Add the butter, brown sugar, dulce de leche, sweetened condensed milk and corn syrup into a medium sized saucepan and place on medium heat until all the ingredients are melted and well combined. Once the mixture begins to bubble, add 1/4 cup of the salted peanuts and mix to combine.
Empty the caramel mixture into your chilled tart and use a spoon to even if out the top if needed. Sprinkle with 2 chopped picnic bars and some peanuts. Place back in the fridge and chill for 2 hours or overnight.
Ganache
Add the cream into a microwave safe jug or bowl and microwave for 90 seconds to heat up until hot. Place the chocolate into a medium sized heatproof bowl and pour the cream on top. Cover with a plate and let it sit for 5 minutes. Take the plate off, add vanilla extract and use a spoon or whisk to stir until smooth. Optional: Allow to set at room temperature for 1 hour before pouring on the chilled caramel pie or just pour the warm ganache on top as is. Top with remaining picnic bars and salted peanuts. Chill for 30 minutes. Slice to serve!
Notes
Storage
This no-bake pie can be stored in an airtight container for up to three days.
⏱️TIMESTAMPS⏱️
00:00 - INTRO
00:31 - MAKING THE BISCUIT CRUMB
01:01 - PIE CRUST
01:36 - CARAMEL FILLING
02:24 - MAKING THE GANACHE
03:02 - SETTING THE GANACHE
03:22 - FINISHING TOUCHES!
#thescranline #nobake #caramel #pie
