STRAWBERRY & PEANUT CRUNCH PIE
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
Provided by Jane Hornby
Categories Dessert
Time 30m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 379 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
STRAWBERRY-PEANUT BUTTER TART
Provided by Food Network Kitchen
Time 1h25m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Generously butter a 9-inch fluted tart pan with a removable bottom.
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, peanut butter and both sugars in a separate bowl with a mixer until smooth. Beat in the egg and vanilla. Add the flour mixture and stir with a wooden spoon until combined.
- Press half of the dough into the prepared tart pan. Spread the jam over the dough, leaving a 1/2 -inch border around the edge. Drop about half of the remaining dough over the jam by the tablespoonful; lightly press the rest of the dough into the pan around the edge to form a crust. Bake until golden, 45 to 50 minutes.
- Transfer the pan to a rack and let cool. Remove the ring and transfer the tart to a plate.
4-INGREDIENT PEANUT BUTTER-STRAWBERRY ICE CREAM PIE
Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Let the ice cream sit at room temperature to soften, about 20 minutes.
- Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
- Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.
WHY GO OUT STRAWBERRY PEANUT BUTTER PIE
Make and share this Why Go out Strawberry Peanut Butter Pie recipe from Food.com.
Provided by Lover of Sweet Trea
Categories Dessert
Time 2h25m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the crushed pretzels and granulated sugar, then stir in the melted butter.
- Press the crumb mixture onto the bottom and sides of a 10-inch pie plate. Cover and chill.
- Beat together the peanut butter, cream cheese and powdered sugar with an electric mixer on medium speed.
- Fold in the whipped dessert topping.
- Spoon ½ cup of the Lucky Leaf Premium Strawberry Pie Filling into the crust-lined pie plate.
- Carefully spread the peanut butter filling over top of the pie filling.
- Top with the remaining pie filling. Cover and chill for 2 hours before serving.
Nutrition Facts : Calories 429.2, Fat 26.8, SaturatedFat 11.7, Cholesterol 27.5, Sodium 579.8, Carbohydrate 41.3, Fiber 2.4, Sugar 16.6, Protein 9.9
WHY GO OUT STRAWBERRY PEANUT BUTTER PIE
Strawberry is layered with a creamy peanut butter filling on top of a salty and sweet pretzel crust for this tasty, crowd pleasing pie.
Provided by Allrecipes Member
Time 2h15m
Yield 10
Number Of Ingredients 8
Steps:
- Combine the crushed pretzels and granulated sugar, then stir in the melted butter. Press the crumb mixture onto the bottom and sides of a 10-inch pie plate. Cover and chill.
- Beat together the peanut butter, cream cheese and powdered sugar with an electric mixer on medium speed. Fold in the whipped dessert topping.
- Spoon 1/2 cup of the Lucky Leaf Strawberry Pie Filling into the crust-lined pie plate. Carefully spread the peanut butter filling over top of the pie filling. Top with the remaining pie filling. Cover and chill for 2 hours before serving.
Nutrition Facts : Calories 486.9 calories, Carbohydrate 41.8 g, Cholesterol 49 mg, Fat 33.2 g, Fiber 2.6 g, Protein 9.4 g, SaturatedFat 16 g, Sodium 468.5 mg, Sugar 16.2 g
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- Combine melted butter with crushed pretzels, making sure the mixture is very wet and easily sticks together (add more butter if needed). Press mixture evenly into the bottom of a 9-inch springform pan and press up the sides. Place crust in the refrigerate while the filling is prepared.
- In a large mixing bowl using a hand or stand mixer, beat the softened cream cheese for 2-3 minutes until creamy and smooth. Add the peanut butter and continue mixing until thoroughly combined, and then beat in the marshmallow creme.
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