Peanut Butter Pie

Serves 8

A divinely rich chocolate pudding, which is ideal for a special treat!

ingredients (base):

1 packet JUVELA Gluten-Free Digestives, crushed into crumbs
75g (3oz) butter or margarine
2tbsp golden syrup

ingredients (filling):

200g (8oz) full fat cream cheese
150g (6oz) coarse peanut butter
50g (2oz) caster sugar
284ml carton whipping cream

ingredients (topping):

25g (1oz) caster sugar
25g (1oz) butter
50g (2oz) dark chocolate* (70% cocoa solids)

Oven temperature: 180°C/350°F/Gas Mark 4

Method:

In a pan, melt the butter with the syrup and stir in the biscuit crumbs until evenly coated. Press into the base of the tin and bake in a pre-heated oven for 10 minutes, then allow to cool.

To make the filling, whisk together the cream cheese, peanut butter and sugar until well blended.
Reserve half the cream for the topping; whip the remainder into soft peaks, then fold into peanut butter mixture. Spoon over the biscuit base.

To make the topping, combine the sugar and reserved cream in a pan. Bring to the boil, stirring continuously to dissolve the sugar; reduce the heat immediately, then simmer (without stirring) for approx 5minutes until slightly thickened and pale yellow. Remove from the heat and stir in the butter and chocolate until melted. Allow to cool slightly.