Strawberry & peanut crunch pie

Strawberry & peanut crunch pie

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 30 mins plus chilling (no cook)

More effort

Serves 10
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

Nutrition and extra info

Nutrition: per serving

  • kcal379
  • fat29g
  • saturates16g
  • carbs24g
  • sugars14g
  • fibre1g
  • protein6g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.


    For the base

    • 60g butter, melted, plus extra for greasing



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 15 digestive biscuits
    • 85g crunchy peanut butter

      Peanut butter

      pee-nut butt-ah

      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)


    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.

    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.

    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.

    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    25th Jan, 2019
    I found the base way too less to come up the sides so had to just pat it down to a flat base. Also found it a bit too moist though it set well in the fridge. I might add a few more biscuits next time. Did not like the raw sauce, too tart, a cooked compote would have been better. Had to increase the sugar for the filling for even my daughter who hates too sweet stuff said I needed to. Otherwise the peanut factor worked well.
    Frantic Flapjack
    20th Jul, 2016
    First of all, when the recipe says "Generously grease a 20cm round sandwich tin and line the base with parchment", don't forget to use a loose base tin. My head was out of the window when making this so I had to take to a friend's in the tin and then proceed to dig it out. However, if you use a loose base tin, I'm sure it would come out really well. It did look very pretty before the digging began! I couldn't find a peanut brittle bar so used chopped up hazelnut chocolate and sprinkled over the top. Would make again (but in a loose bottomed tin!)
    7th Jul, 2014
    Very nice, this recipe inspired me, although not one to follow a recipe exactly I adapted it with some of my own twists. I created a kind of panna cotta filling using creme fraiche, mascapone, coconut milk, sugar and a teaspoon of gelatine powder. I also squeezed a lime to mix in for the topping. The combination of the fresh sharp taste of the lime, sweetness of the strawberries, creaminess of the filling and the crunchy nuttiness of the base was a delight to eat and wasn't overly sweet (but this was certainly a little heavy but delectable).
    14th May, 2014
    Made this the other day for my peanut butter mad brother coming to visit, the base was delicious with just the right amount of peanut butter through it but I'm not sure how much I liked the filling, tasted just like natural yoghurt to me. Saying that the whole thing got demolished by 3 of us and my brother loved it so mission accomplished. Think I'll try different filling next time
    28th Feb, 2014
    You have to try this one!! It's delicious and despite being simple to put together, it tasted fab! There are times when you have to forget the calories and simply enjoy and this is definitely one of them!
    26th Jan, 2014
    This was positively scrummy! It was easy to assemble and tasted great. The whole family enjoyed it.
    Lovely Linda
    1st Jul, 2014
    Hi, this sounds lovely......can I freeze?
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?