Gluten Free: Caranutter Pie

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.

Caranutter Pie
You'll need:

• 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

Make it!

1. 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.
2. 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.
3. Once the base has set, spread the caramel over the base.
4. Whip the cream until it just holds soft peaks.
5. Beat the cream cheese, peanut butter and icing sugar together, fold in the whipped cream.
6. 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.