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
PEANUT BUTTER PIE
Steps:
- Heat the milk in a small pot over low heat until warm. Remove from the heat and stir in the chocolate chips until melted and smooth. Set aside to cool slightly; mixture should be thick but have a pourable consistency.
- In a large bowl using an electric mixer on high, beat together the cream cheese with the peanut butter and powdered sugar. In a separate bowl, beat together the heavy cream with the vanilla until doubled in volume and soft peaks form.
- Stir one-third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream until combined.
- Spread into the graham cracker crust. Pour the melted chocolate over the top of the pie and sprinkle with the chopped peanuts. Place the pie in the freezer to set up, about 1 hour.
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.
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.
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
STRAWBERRY LOVER'S PIE
The second question people ask when I serve them this pie is, "What's your recipe?" It comes right after their first question: "May I have another slice?" -Lauretha Rowe, Scranton, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a large saucepan, melt 2 oz. chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill., Meanwhile, in a large bowl, beat the cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for 2 hours. , Arrange strawberries over the filling; brush with jam. Melt the remaining chocolate and drizzle over the top.
Nutrition Facts : Calories 286 calories, Fat 16g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 154mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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STRAWBERRY PEANUT BUTTER PIE - LUCKY LEAF
From luckyleaf.com
5/5 (1)Category DessertServings 10Estimated Reading Time 40 secs
- 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 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.
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