Ingredients

For the base

225g crushed digestives

90ml melted butter

For the filling

240ml cream

180ml full fat milk

4 eggs

200g smooth peanut butter

50g sugar

50g light brown soft sugar

1 vanilla pod

For the topping

275g strawberry jam

half teaspoon gelatine

50ml water

serve with clotted cream and toasted chopped peanuts

Method

1. Base – combine the biscuits and butter, press into and up the sides of a 225mm tart case

2. Bake at 180°C for 5mins, and then cool

3. Bring the milk and cream and vanilla to a simmer. Add the peanut butter and whisk until smooth

4. Meanwhile, whisk the eggs and sugar in a bowl

5. Gradually whisk in the peanut butter mix

6. Pour into the case and bake for approximately 30 minutes until set. Remove from oven and cool.

7. Sprinkle the gelatine on to the water, stand for 2 minutes, then add to the jam. Cook in a pan gently for 3-4 minutes until it bubbles

8. Spoon on top of the cooled pie

9. Chill to set

10. Serve sprinkled with toasted chopped peanuts and clotted cream