Chocolate Peanut-Butter Pie
This pie has a top-notch combination of textures and flavors: It boasts a silken peanut-butter filling, crisp chocolate-cookie crust, and crunchy peanut topping.
- Total Time:
- Servings: 8
Source: Everyday Food, May 2008
- 30 chocolate wafer cookies
- 4 tablespoons unsalted butter, melted
- 1 envelope (1/4 ounce) unflavored gelatin
- 3/4 cup packed light-brown sugar
- 1/2 cup creamy peanut butter
- 1 cup heavy cream
- 1/4 cup chopped peanuts
Preheat oven to 350 degrees. Place cookies in a food processor, and process until finely ground (you should have 1 3/4 cups); add butter, and pulse until moistened. Transfer crumb mixture to a 9-inch removable-bottom tart pan. Press firmly into the bottom and up the sides (use bottom of a dry measuring cup to help). Bake until fragrant and set, 15 to 20 minutes; let cool completely. Wipe food processor clean, and reserve.
Place 1/4 cup cold water in a small saucepan; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
In food processor, combine sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as necessary.
Heat softened gelatin over very low heat, stirring, just until dissolved. Add to peanut-butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top. Sprinkle with peanuts, and chill until set, at least 2 hours and up to 3 days.