Gluten Free Mocha Caramel Pie

Now whilst the baking world is going batter mad – Who knew a ‘pie’ could take on such a form! An idea I have had for a while and have finally been able to make and I’m sure there are many combinations that will similarly work…

It’s basically a cheesecake base, caramel filling and a no-bake cheesecake topping and I think it’s fairly easy to make. But I’ll let you decide on that.

I used an 8″ loose based cake tin, but I’m sure it’ll work with the spring-loaded variety too. Buts it’s all I had to hand. The base will need lining with greaseproof paper, to stop the biscuit base from sticking.

glutenfree-mocha-caramel-pie

3 packets of gluten free biscuits (approx. 350g – I used 3 packets of Schar Bourbon Biscuits crushed – save some for the topping and put to one side – but no more than a couple of biscuits worth.

100g melted butter

1 tin of ready-made Carnation Caramel

280g Full Fat Cream

150ml Double Cream

70g icing sugar

2 tablespoon of camp coffee

Mix the melted butter into the crushed biscuits and press into the base of the tin, and slightly up the side to create a ‘case’ in which to pour the caramel. Push the base down well so that the biscuits firm together and don’t break up when you cut the pie. Pour on the Carnation Caramel and spread evenly. Cover and pop in the fridge whilst you make the topping.

To make the topping whisk the cream cheese with the icing sugar for a couple of minutes, then add the double cream and Camp Coffee. Whisk then until then mixture thickens. But be careful not to over whisk or you will spilt the cream and it’ll turn sour. No more than 2 minutes.

gluten-free-mocha-caramel-pie

If your heart desires, reserve a small piping-bags-worth of the cream cheese mixture to use as piping/decoration. But otherwise remove the Pie base from the fridge and spread the coffee cream cheese mix evenly over the top of the caramel. Pipe if required and then return to the fridge for a couple of hours to set firm.

To serve, carefully run a knife around the edge of the tin to release the Pie. Run a knife under the base of the Pie to release it from the base of the tin also and cut with a sharp knife. You could serve with added cream – if your faint heart will take much more cream! Or just serve it on its own.. with the remainder of the crushed biscuits…

You’ll be going back for seconds 🙂

 

 

 

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