Glossy Choc and Peanut Butter Pie

For the crust:
200g / 7 oz digestive biscuits (about 14)
85g / 3 oz butter
2 tbsp golden syrup

For the filling:
225g / 8 oz full-fat soft cheese, at room temperature
150g / 5 oz chunky or coarse peanut butter
50g / 2 oz caster sugar
284ml carton of whipping cream

For the topping:
25g / 1 oz caster sugar
25g / 1 oz butter, in pieces
50g / 2 oz plain chocolate, broken into pieces
chocolate curls, to decorate

Preheat the oven to 180°C / fan oven 160ºC, gas mark 4. Make the crust: seal the biscuits in a large polythene bag and crush well with a rolling pin. In a pan, melt the butter with the syrup, then stir in the biscuit crumbs until evenly coated. Press into the bottom and up the sides of a round 23 x 5cm / 9 x 2 in deep pie dish or pan. Bake for 10 minutes, then leave to cool completely.

Make the filling: in a bowl, beat the soft cheese, peanut butter and sugar until well blended (an electric hand-beater makes this easier). Reserve 125ml / 4 fl oz cream for the topping. Whip the remaining cream into very soft peaks, then fold into the peanut butter mixture. Spoon the mixture into the biscuit case.

Make the topping: in a pan, combine the sugar and reserved cream. Bring to the boil, stirring to dissolve sugar, then reduce the heat immediately and simmer, without stirring, for 5-6 minutes until very slightly thickened and pale yellow. Remove from the heat and stir in the butter and chocolate until melted; allow to cool slightly.

Pour the topping over the pie and spread to cover completely and evenly. Chill, uncovered, for about 1 hour until firm. Sprinkle with chocolate curls to decorate.