Savory Tagalong Pie For Peanut Butter Lovers

Start by making a shortbread crust as a base for the Tagalong pie. For that, you’ll need to beat the butter until it’s creamy and smooth. Once the butter has reached the desired consistency add in powdered sugar, flour and vanilla extract. Mix the ingredients gently until buttery dough has formed.

Line a loose bottom cake tin with parchment paper and put smaller pieces of dough in it. Press down the dough until an even layer is formed. Don’t forget to make tiny holes with a fork in it – otherwise the baked dough might crack due to air bubbles formed in the baking process. Preheat the oven to 160C/320F, put in the tin with dough and bake for 15-16 minutes or until golden brown.

In a large bowl combine butter, powdered sugar and smooth peanut butter. Make sure to leave a couple of spoons of the peanut butter for decoration! Beat the mixture until the ingredients are fully incorporated and the texture is smooth. Pour the peanut butter mixture over cooled shortbread crust. Spread it out as evenly as possible and put into fridge to cool and set.

Put the dark chocolate chips into a heatproof bowl. In a small saucepan, warm the heavy cream until simmering but not boiling – if it’s overboiled it might curdle. Pour the warm cream over chocolate chips and whisk until the chips are fully melted.

Once you’ve completed all of the steps above all that is left is decorating. For that you’ll need to pour the ganache over peanut butter filling. Then, microwave a couple of spoons of peanut butter until it’s melted. Once is liquid, grab a spoon and drizzle long lines on top of the chocolate ganache. Now, take a toothpick or a wooden skewer and gently brush the peanut butter lines, creating a swirly pattern. Put your pie into fridge for at least an hour to set. After the wait is over, cut it into slices and serve!