For the base
- 60g butter, melted, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 15 digestive biscuits
- 85g crunchy peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
For the filling
- 200g crème fraîche
- 200g full-fat cream cheese
- 25g icing sugar, sifted
- ½ tsp vanilla paste, or seeds from ½ vanilla pod
The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…
For the sauce and topping
- 450g ripe strawberry (smaller sized ones are best)
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 2 tbsp icing sugar, plus extra for dusting
- 40g peanut brittle bar, crushed (we used a Mr Tom bar, but you could also use a slab of peanut brittle from a sweet shop)
Generously grease a 20cm round sandwich tin and line the base with parchment. Finely crush the biscuits, either in a processor or by putting them into a food bag, squeezing out the air, then bashing with a rolling pin.
Work the butter and peanut butter into the biscuits until the mix looks like wet sand. Using the back of a cutlery spoon, press the mix evenly over the base and up the sides of the tin. Once even, go over the crumbs again, pressing and firming to a smooth crust. Chill in the freezer for 30 mins.
Beat the filling ingredients together with electric hand beaters until thick. Spoon carefully into the biscuit case, then top with about 25 strawberries. Chill for at least 2 hrs. For the sauce, use a hand blender or processor to purée 200g strawberries with the icing sugar until smooth.
When ready to serve, carefully push the very cold pie up out of the tin (standing it on something like an upturned mug will help). Sprinkle over the peanut brittle and extra icing sugar. Serve with the sauce.