Name: Strawberry & peanut crunch pie
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 60g butter melted, plus extra for greasing; 15 digestive biscuits; 85g crunchy peanut butter; 200g crème fraîche; 200g full-fat cream cheese; 25g icing sugar sifted; ½ tsp vanilla paste, or seeds from ½ vanilla pod; 450g ripe strawberry (smaller sized ones are best); 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)

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Strawberry & peanut crunch pie

Strawberry & peanut crunch pie

Jane Hornby

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Serves 10

More effort

Prep: 30 mins

plus chilling (no cook)

A star rating of 4.5 out of 5.6 ratingsRate

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Show off vibrant berries in this nutty twist on a classic cheesecake. Serve it fridge cold so the buttery biscuit base is set nice and firm

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Ingredients

Nutrition

Units:

MetricUS

For the base

60g butter

melted, plus extra for greasing
15 digestive biscuits
85g crunchy peanut butter

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

For the sauce and topping

450g ripe strawberry

(smaller sized ones are best)
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)

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Nutrition: per serving

kcal379
fat29g
saturates16g
carbs24g
sugars14g
fibre1g
protein6g
salt0.7g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, December 2013

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A star rating of 4.5 out of 5.6 ratings

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