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Marathon Pie

I have to admit, when I saw this pie in the Waitrose magazine this month it did not do much for me. I thought it would be too sickly. However, I had a request to make it for a  son who loves that kind of Mississippi mud pie type dessert and it was a hit.  The recipe from Waitrose is a total pain to make, requiring at least three pans and watching over a caramel and a syrup. Guess what, one TM bowl sorted me out just fine and saved me from having to make a syrup to add to the meringue.   It was not too sweet either and the saltines of the peanuts just makes it for me. Try it!

PS: This pie requires you to put layers of ganache and caramel in the freezer to chill. You can do that the day before, leave the pie in the freezer overnight, and just finish with the nougat meringue on the day you want to eat the pie.

PEANUT CARAMEL:

150g light brown soft sugar

100g double cream

40g unsalted butter

150 roasted and salted peanuts

 

GANACHE:

190g double cream

200g milk chocolate in chunks

40g unsalted butter

 

NOUGAT MERINGUE:

50g sugar

4 egg whites

1/4tsp cream of tartar

 

  1. Put peanuts in bowl and pulse with 0.5 second burst until roughly chopped. Put aside.
  2. Put all the peanut caramel ingredients except the peanuts in the TM bowl. Programme about 10 minutes 90 degrees speed 1.5.  You want to reach 90 degrees and have it at that temperature for about a minute. It will depend how soon you reach the 90 degrees based on the temperature of your cream etc. Once it has almost boiled for 1 minute, i.e.. it has been at 90 degrees for one minute, stop the TM.  Reserve four tablespoons of this caramel in a small bowl and pour the rest into a bowl to cool completely. Rinse the TM bowl.
  3. Now make your chocolate ganache: Heat cream with a pinch of salt in the TM bowl at 90 degrees speed 1.5 for a few minutes (again, depending on the temperature of your cream).  Make sure the cream has been at 90 degrees for at least a minute. Then programme the TM with no heat at speed 2 and add the chunks of chocolate.  When they are melted add the butter and when it is all incorporated and glossy you are done.
  4. Pour half of the ganache into a deep 23cm pie and freeze for a minimum of 10 minutes.  By now the caramel sauce should be quite cool so add to the caramel the chopped peanuts except a couple of tablespoons that you should reserve to decorate the top later.
  5. Bring out the pie from the freezer and add the cool salted peanut caramel (YUM!).  Stick back in the freezer for a bout 5 minutes. Later pour the rest of the chocolate ganache and put it back in the freezer for at least two hours or overnight.
  6. For the nougat meringue: have a super clean TM bowl and into it add the sugar. Grind 10 seconds speed 10. Insert butterfly whisk, add egg whites and cream of tartar and beat 6 minutes, 70 degrees speed 3.5.  Sculpt the meringue in high peaks over the pie. Toast it with a kitchen torch and sprinkle the reserved peanuts and caramel sauce. 

 

 

 

 

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