Strawberry & peanut crunch pie

Name: Strawberry & peanut crunch pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 60 grams butter, melted, plus extra for greasing; 15 digestive biscuits; 85 grams crunchy peanut butter; 200 grams crème fraîche; 200 grams full-fat cream cheese; 25 grams icing sugar, sifted; 1 teaspoons vanilla paste, or seeds from ½ vanilla pod; 450 grams ripe strawberry (smaller sized ones are best); 2 Tbsps icing sugar, plus extra for dusting; 40 grams peanut brittle bar, crushed (we used a Mr Tom bar, but you could also use a slab of peanut brittle from a sweet shop)

Strawberry & peanut crunch pie requires roughly 30 minutes from start to finish. One serving contains 315 calories, 7g of protein, and 21g of fat. This recipe serves 10. This recipe covers 9% of your daily requirements of vitamins and minerals. It will be a hit at your Mother's Day event. If you have seeds from, digestive biscuits, crème fraîche, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: Strawberry Coconut Oatmeal Crunch Pie, Peanut Butter Crunch Pie, and Peanut Brittle And Caramel Crunch Ice Cream Pie.

Instructions

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.

Ingredients you will need

Biscuits

Base

Equipment you will use

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.

Ingredients you will need

Peanut Butter

Biscuits

Butter

Base

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 pure 200g strawberries with the icing sugar until smooth.

Ingredients you will need

Strawberries

Powdered Sugar

Biscuits

Sauce

Equipment you will use

Immersion Blender

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.

Ingredients you will need

Powdered Sugar

Peanuts

Serve with the sauce.

Ingredients you will need

Sauce

Equipment

Rolling Pin

Immersion Blender

Ingredients

Servings:

60grams

butter, melted, plus extra for greasing 15

digestive biscuits 85grams

crunchy peanut butter 200grams

crème fraîche 200grams

full-fat cream cheese 25grams

icing sugar, sifted 1teaspoons

vanilla paste, or seeds from ½ vanilla pod 450grams

ripe strawberry (smaller sized ones are best)2Tbsps

icing sugar, plus extra for dusting 40grams

peanut brittle bar, crushed (we used a Mr Tom bar, but you could also use a slab of peanut brittle from a sweet shop)

Recommended wine: Lambrusco Dolce, Late Harvest Riesling, Vin Santo

Pie works really well with Lambrusco Dolce, Late Harvest Riesling, and Vin Santo. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Chateau Chantal Late Harvest Riesling with a 4.5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.