Peanut Butter Pie

Here's a super easy peanut butter pie recipe. It was yummy. I think next time I would definitely make a graham cracker crust instead of the chocolate wafer crust (a little weird since I love chocolate so much). And the texture was interesting. The gelatin definitely gives the pie some "bounce" as Burke put it. But the flavor was yummy and with the crunchy peanuts on top and a scoop of vanilla ice cream on the side, it was a delight.


CHOCOLATE-PEANUT BUTTER PIE

-30 chocolate wafer cookies
-4 TBSP unsalted butter, melted
-1/4 c. cold water
-1 envelope (1/4 oz.) unflavored gelatin
-1/4 c. packed light-brown sugar
-1/2 c. creamy peanut butter
-1 c. heavy cream
-1/4 c. chopped roasted unsalted peanuts

Preheat oven to 350*. Process cookies in a food processor until finely ground (to yield 1 3/4 cups). Add butter, and pulse until crumbs are evenly moistened.
Transfer crumb mixture to a 9-inch tart pan with a removable bottom. Press firmly into the bottom and up the sides. Place pan on a baking sheet; bake crust until set, 15 to 20 minutes; let cool completely.
Meanwhile, place the water in a small saucepan (off heat); sprinkle with gelatin. Let stand until softened, 5 to 10 minutes.
In a food processor, combine brown sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as needed.
Place 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 with a flexible or offset spatula. Sprinkle with chopped peanuts, and chill until set, at least 2 hours and up to 3 days.

*next time I think I'll give this recipe a try...