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Peanut Butter Pie with Chocolate Graham Crust

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Directions

1. Adjust oven rack to middle position and heat oven to 325°F. Grease 9-inch pie plate. Process graham crackers and brown sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses.

2. Transfer crumbs to prepared plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 12 to 14 minutes, rotating plate halfway through baking. Let crust cool completely on wire rack, about 30 minutes. Spread 1/3 cup peanuts evenly over bottom of cooled crust.

3. Using stand mixer fitted with whisk, mix 3/4 cup confectioners sugar, peanut butter, cream cheese, and 3 tablespoons cream on low speed until combined, about 1 minute. Increase speed to medium-high and whip until fluffy, about 1 minute. Transfer to large bowl; set aside.

4. In now-empty mixer bowl, whip 3/4 cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into peanut butter mixture in 2 additions until no white streaks remain. Spoon filling into crust and spread into even layer.

5. In now-empty mixer bowl, whip vanilla, remaining cream, and remaining 2 tablespoons confectioners sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over filling. Refrigerate until set, about 2 hours. Sprinkle with remaining peanuts. Serve.

Serves 8

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