Method

• 1.
  For the peanut crust, place the flour and peanuts in a food processor and whiz until nuts are coarsely chopped. Add butter and pulse until fine crumbs form. Add 2 tbs iced water and pulse until just combined (mixture will be soft and sticky), adding extra iced water if needed.
• 2.
  Tip dough onto a piece of plastic wrap, using edges of wrap to bring the mixture together into a smooth disc. Transfer to a 21cm (base) x 24cm (top) pie pan and press dough evenly over base and side, using your fingers to crimp the edge. Chill, uncovered, for 1 hour until firm.
• 3.
  Preheat oven to 200°C/180°C fan-forced.
• 4.
  Line pie crust with baking paper and fill with baking weights or dried beans. Blind bake for 25-30 minutes until very light golden and cooked. Transfer pan to a wire rack, discard weights and paper, and allow crust to cool while making the filling.
• 5.
  To make the fudge filling, place the butter and chocolate in a large heatproof bowl. Microwave on high for 1 minute. Remove and stand for 1 minute, then stir until melted and smooth.
• 6.
  Add cocoa and sugars, stirring with a wooden spoon until cocoa dissolves and mixture is smooth and combined. Add eggs, one at a time, mixing very well after each addition until smooth and glossy. Add flour. Stir until smooth and combined (mixture will be very thick).
• 7.
  Spoon filling into slightly cooled crust and level surface. Arrange toffees on top (they will sink into filling). Bake for 35-40 minutes until crust edge is golden and filling is set around edge but has a very slight wobble at centre. Transfer pan to a wire rack and stand for 30 minutes to cool and set slightly.
• 8.
  For the peanut praline, line a small baking tray with baking paper. Arrange salted peanuts in the centre in a single layer. Place the 2 tbs caster sugar and 1 tbs water in a medium frypan over medium-low heat. Stir until sugar dissolves. Increase heat to high and cook, without stirring, for 4 5 minutes until a caramel colour. Pour over peanuts and set aside to cool and set. Roughly chop.
• 9.
  When ready to serve, swirl chocolate sauce through whipped cream and dollop over pie. Serve sprinkled with praline.