This pie arrived in my imagination as a variation on a banoffee pie, but with no bananas. I love peanut butter so the cheesecake-y topping was sort of a must for me while the salted peanuts in the base give you a salty-sweet element. A lovely mix of caramel and nuts, the caranutter pie was born.
- 100g gluten free biscuits (I used chocolate chip cookies)
- 50g salted peanuts
- 50g butter, melted
- 397g tin caramel
- 80ml double cream
- 125g cream cheese
- 180g smooth peanut butter
- 25g icing sugar
- Crush the GF biscuits and peanuts into crumbs. You can use a food processor, big bowl and a rolling pin, or go a bit "Hulk smash" by putting them in a freezer bag, sealing it and whacking it on the countertop.
- Stir the crumbs into the melted butter and press them into a 20cm tin with a removable base, making sure you cover the edges a little too. Pop in the fridge (or freezer if you're in a hurry) to set.
- Once the base has set, spread the caramel over the base.
- Whip the cream until it just holds soft peaks.
- Beat the cream cheese, peanut butter and icing sugar together, fold in the whipped cream.
- Spread, or pipe, the peanut butter mixture over the top of the caramel and put the pie in the fridge for about 30 minutes before serving.