Simon Rimmer served up a peanut butter and jelly pie on today’s episode of Sunday Brunch.

The ingredients for the base are: 225g crushed digestives and 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 and 1 vanilla pod.

For the topping: 275g strawberry jam, half teaspoon gelatine, 50ml water and serve with clotted cream and toasted chopped peanuts.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.