peanut-butter pie

the goods:

40 chocolate wafer cookies (or 20 oreos with the filling removed)
5 tablespoons unsalted butter, melted
1 envelope 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; add butter, and pulse until moistened. Transfer crumb mixture to an 11-inch removable-bottom tart pan. Press firmly into the botom and up the sides (use the bottom of a dry measuring cup to help). Bake until fragrant and set, 15 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, about 1 minute. Add to peanut-butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top. Gently tap tart pan on the counter to let any bubbles rise to the top and pop. Sprinkle with peanuts, and chill until set, at least 2 hours and up to 3 days.