Much as I’d like to claim divine inspiration for this gem of a pie, I must be honest and admit to merely working with on-hand items. All too often though, this is how great culinary inventions come about; just attempting to create something tolerable from an understocked pantry. Hopefully you have all these ingredients on hand, because this could be very convenient. This could be good. This could be great.
Strawberry & Peanut Butter Cream Pie
6 T. butter, melted
1 ½ c. graham crackers (crushed)
3 c. whipping cream
6 T. confectioner’s sugar
4 c. large strawberries
1 c. milk
1 T. sugar
1 c. peanut butter
Preheat oven to 350o. Combine butter and graham crackers. Press into a 9×9 spring-form pan. Bake for 13 minutes. Let cool completely.
In a large mixing bowl, beat whipping cream and confectioner’s sugar until stiff. Reserve 1 cup.
Meanwhile, combine strawberries, milk, and sugar and blend in a blender until very smooth. Beat into whipping cream. Set aside.
Beat remaining whipping cream and peanut butter until smooth.
Pour strawberry cream into graham cracker crust. Dollop with peanut butter cream and drag a knife through mixture to swirl. Freeze at least 6 hrs. Serve cold.