This recipe makes one 23 to 24 cm (9 to 9 1/2 inch) chocolate pudding pie that is ideally cut into 8 pieces.
Store pie in the fridge, covered with plastic wrap for up to 2-3 days. It tastes the best on the first day, especially after it’s made, but will still taste pretty much the same the next day. The whipped cream holds together nicely, as long as you keep the pie covered and cool.
You can buy toasted peanuts or toast them yourself. Toast on the stove: in a hot pan for a few minutes until they’re aromatic and golden in color. In the oven: in an oven set to 180°C (350°F) for 5-10 minutes, spread over a baking sheet, until they’re aromatic and golden brown. You can also toast the oats, coconut and peanuts together for some extra crunch.
You can use toasted hazelnuts instead of the peanuts, but I think the peanuts add a new dimension to this pie.
The cream I always buy has a fat content of 35%, which technically means it’s whipping cream and not heavy cream (which has a fat content of 36% or more). However, this is still closer to heavy cream, so I list that in the recipe.
This recipe is adapted from Gourmet.