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
