Rustic Peanut Butter Strawberry Cream Cheesecake Pie

A peanut butter pie crust filled with a strawberry cheesecake filling almost makes you feel like you are eating the most amazing, sweet peanut butter and jelly sandwich, topped with tangy whipped cream.

 

Rustic Peanut Butter Strawberry Cream Cheesecake Pie 

Peanut Butter Crust:
2 cups all-purpose flour
1 cup all-natural smooth peanut butter
3 Tbs. cold butter, cubed into 1″ pieces
1 large egg
1 Tbs. vinegar
1/2 cup roasted, salted peanuts, chopped
2-3 Tbs. ice water

 

Pulse all the ingredients in a food processor (except for the water) until crumbly. 

 

Slowly drizzle in only as much water as you need to create a little wetter crumb.

 

Transfer to a mound on parchment paper and then form into a with your hands.

 

Top with another layer of parchment and roll out to cut into a 10-11″ round or several smaller pie crust rounds. 

 

Leave the edges rough. 

 

Transfer to one large pie plate or several mini pie plates.

 

Preheat the oven to 425 degrees.

 

Strawberry Cream Cheesecake Filling:
1 ½ cups strawberry cream cheese
2 large eggs
¾ cup turbinado (raw) sugar

 

2-3 Tbs. strawberry preserves

 

¾ cup roasted, salted peanuts, chopped
2-3 Tbs. raw sugar

 

Using a food processor, whir together the cream cheese, eggs, and sugar until smooth.

 

Pour the mixture evenly into prepared pie crust(s).

 

Add one dollop of strawberry preserves to each pie.

 

Roughly fold over the crust edges and sprinkle with chopped peanuts and raw sugar.

 

Bake for 20-25 minutes (or longer for a larger, single pie), until the crust begins to brown and the filling is just about set.

 

Remove from the oven and serve with fresh strawberries and additional strawberry preserves. Maybe, just maybe, add some homemade whipped cream!