Indulge your sweet tooth with this recipe for Strawberry and Peanut Crunch Pie
For the base:
63g of butter, melted
15 digestive biscuits
85g peanut butter
For the filling:
200g sour cream
85g whipped cream
200g of philadelphia cream cheese
30g of sugar
1/2 teaspoon vanilla extract
450g of strawberries
A peanut brittle bar
Grease a 20 cm cake tin.
Blend the biscuits and then add the melted butter and peanut butter.
Mix it well and line the pan with the biscuit mixture. Let it rest in the refrigerator for 1 hour.
In a bowl, stir together the sour cream, the philadelphia cream cheese, vanilla extract and powdered sugar. Finally add the whipped cream and pour the filling into the base.
Let stand in refrigerator for at least 3 hours before serving and garnish with strawberries, icing sugar and chopped peanut bar.
Recipe provided by Ronnie Bee – The Americanized Girl.