Ultimate Peanut Butter Caramel Pie

Method

1. Prep

2. 1

   Grease and line the base only of a 23cm / 9" tart tin with a loose base.

3. 2

   Preheat oven to 160C / 325F (all oven types).

4. Crust

5. 3

   Blitz Oreos in food processor until they are fine crumbs, then add the butter and blitz until it looks like wet sand. Pour into the tin, spread out then then press firmly into base and sides.

6. Filling

7. 4

   Over a medium heat melt the butter in a large saucepan. Add sugar, and stir until sugar is melted. Butter may not incorporate fully. Don't let it bubble away for ages, just until sugar is melted. Then turn the hob off.

8. 5

   Working quickly, pour in the condensed milk & cream, whisking as you go. Once incorporated, add peanut butter and stir until smooth.

9. 6

   Pour into crust and bake for 12 minutes or until the surface has a wrinkly “skin” on it. Cool for 20 minutes.

10. Topping

11. 7

    Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth. Pour over cooled caramel filling. Leave for 10 minutes to firm up slightly then sprinkle with peanuts.

12. 8

    Refrigerate for 2 hours to allow chocolate to set. Remove from fridge and bring to room temperature before slicing to serve.