This recipe has been churning in my head for many months but never came around to making it, simply excuse I live in a house of non-PB lovers! But the perfect opportunity arose when my entire extended family came over for an evening of fun + games. My extended family are just like my immediate ones – living to eat, to talk about food, and to explore the world for the best meals! This pie has a bourbon biscuit crust base – although Oreos would work fabulously too here, with a creamy peanut butter filling and a decadent dark chocolate ganache on top. I add a hint of orange zest into the peanut butter filling to cut the depth with some citrus hits, but you can definitely omit it. This is also extremely simple to make, with no baking required – but it is a bit lengthy in terms of would take longer than say whisking together a batter and baking at one go, but hey, some deliciousness requires some patience at times! The Recipe Serves 12 inch pie Ingredients Crust: 240g bourbon chocolate biscuits (or Oreos) ¼ cup melted butter Filling: 1 ½ cups peanut butter, unsweetened ½ cup powdered sugar 180ml cream 1 tbsp vanilla essence 1 tsp orange zest 2 tbsp soft butter Chocolate layer: 100 ml cream 40 g dark chocolate pieces Crust: 2 packets bourbon chocolate biscuits (or Oreos) ¼ cup melted butter Filling: 1 ½ cups peanut butter, unsweetened ½ cup powdered sugar 180ml cream 1 tbsp vanilla essence 1 tsp orange zest 2 tbsp soft butter Chocolate layer: 100 ml cream 40 g dark chocolate pieces Instructions Crust: Crush the biscuits in a mixer or by hand into fine crumbs Then add the butter to create a wet mixture Spread across the pie tin to create a smooth crust layer, insluced the edges of the tin Refrigerate to set for at least an hour Filling: Whisk all the ingredients together until well combined and layer into the pie, smoothening the edges Refrigerate for at least 30 minutes Chocolate layer: Gently warm the chocolate and cream together on the low heat for 2-3 minutes and stir to combine. Do not let the cream come to a boil Remove from heat and stir until all the chocolate has melted through Pour over the peanut butter filling, leaving the edges free Refrigerate for at least an hour Remove from the fridge for at least 30 minutes before serving

Have you tried making a bourbon sauce at home? This has all the boozy feels for the perfect dessert, or even better morning pick me up. We start with melting butter and brown sugar in equal parts and then add some cream – regular Amul cream does fine – and a shot or two of bourbon – I’ve been known to make it three, but who’s telling? Whisk away on low heat until the sugar melts and let it cook for just a few minutes, bringing to a simmer but never to boil.Pour into a glass container, and serve warm or cold, ideally with Cinnamon Crusted Bread Pudding, or drizzle over baked oatmeal, pancakes, waffles and my favourite, vanilla ice cream! The Recipe Serves 1 cup Ingredients ½ cup butter ½ cup brown sugar ¼ cup Amul cream ¼ cup Bourbon pinch of salt Instructions In a small saucepan, melt the butter on low heat Then whisk in the brown sugar, cream, bourbon, orange peel and salt Simmer, whisking often until thickened, about 3-5 minutes Cool slightly Store in an airtight jar in the fridge for up to 3 weeks