Vegan SNICKERS Pie

Shortcrust pastry:

1. Take you dough out of the fridge.

2. Flour your work surface (don’t be shy with the flour, the dough needs it or it will stick)

3. Sprinkle the rolling pin and your dough lightly with flour. Roll out the dough using short sharp strokes to avoid stretching, giving the dough a quarter turn each time you roll to keep the shape.

4. Set the pie tin on the baking sheet. When the dough is about 5cm larger than the tin, you will need to make little holes on the surface (with a fork), it’s going to help your dough cook evenly. Then roll your dough around your rolling pin and lay it across the pie tin. Press it into the corners of the tin using your fingers, then trim off the edges by rolling your rolling pin over the tin. Chill for 30 mins in the fridge.

5. Heat your oven to 200C/180C fan/gas 6. Bake for 13 to 15 mins.

Caramel:

1. You’re going to start putting the sugar into your pan and put it on a medium heat.

2. Dry caramel takes a little bit of stirring and I would recommend using a wooden spoon just to draw the outside edges into the middle so that it caramelizes more evenly.

3. Once you’ve hit a nice golden amber color take your pan off the heat and start stirring carefully in your milk.

4. Once you’ve stirred in all your milk you can then put in your vegan butter and stir that in very well.

5. Once you’ve mixed that all in you want to put it back on medium heat and let it bubble for one more minute.

6. Once you’ve stirred it all you might want to pour it into a nice big heat proof bowl to help it cool down a little bit otherwise it’s going to stay hot for a really long time.

Now whatever you do don’t put your caramel hot into the fridge right away because that’s going to bring the temperature of your fridge right up which is going to make all the food in your fridge be in a danger zone. So I would recommend leaving it at room temperature to cool down then putting it into the fridge so that you can use it when it has cooled.

Vanilla Mousse (diplomat cream):

A “Diplomat cream” is a light mousse made of custard and whipped cream, around half of each, it’s an easy way to realize a mousse to any flavors you want.

Vanilla Custard:

1. In a heavy-bottomed saucepan bring to a boil the vegan milk and the vanilla.

2. In a bowl combine the cornstarch with the sugar.

3. Gradually dilute with the hot milk, then put it back on the heat and bring to a boil for 1 more minute without stopping stirring with a whisk.

4. Off the heat, remove the pod, and add the vegan butter and whisk until you get a smooth emulsion.

5. Remove in a container, wrap in cling film and leave it to cool.

(We’re going to finish the mousse when the rest of our pie is assemble)

Dark Chocolate:

1. You will melt your dark chocolate and put a very thin layer on top of some baking paper in a round shape of the size of your tin and let it set in the fridge.

Dressing:

1. You’re going to pour your caramel on the bottom of the pie crust (if it’s too stiff you can reheat it slightly)

2. Then you need to lay the peanuts evenly on top then your chocolate, so every bight as some.

3. To make the chocolate ring feat the shape of the pie you will melt it slightly, I’m going to use a blowtorch but you can also put your pie in a hot oven for around 15 to 30 seconds.

4. Leave it in the fridge for ½ hour to let the chocolate set.

Diplomat cream:

1. Once everything has cooled down, you’re going to relax the vanilla custard with a whisk, then add one tablespoon of the whipped cream to finish relaxing it before switching to a rubber spatula to incorporate gently the rest of the cream into your custard.

2. Put your cream in a pipping bag with a round nozzle and pip it on the pie.

Enjoy!!!