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Strawberry & peanut crunch pie

Strawberry & peanut crunch pie

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A star rating of 4.6 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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: per serving
NutrientUnit
kcal379
fat29g
saturates16g
carbs24g
sugars14g
fibre1g
protein6g
salt0.7g
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Ingredients

For the base

For the filling

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)

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.

Goes well with

Recipe from Good Food magazine, December 2013

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Overall rating

A star rating of 4.6 out of 5.5 ratings
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